Creamy Vegetable White Sauce Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
Penne pasta (150g/1.5 cups)
02 -
Butter, divided (2 tablespoons)
03 -
Red onion, diced (1 small)
04 -
Red pepper, sliced (1 medium)
05 -
Frozen sweet corn (½ cup)
06 -
Small broccoli florets (¾ cup, optional)
07 -
Olive oil (1 tablespoon)
08 -
Garlic cloves, finely chopped (4-5)
→ For the White Sauce
09 -
All-purpose flour (1.5 tablespoons)
10 -
Whole milk, room temperature (2 cups)
11 -
Heavy cream (¼ cup, optional)
12 -
Dried oregano (1 teaspoon)
13 -
Italian seasoning (1 teaspoon)
14 -
Red chili flakes (½ teaspoon)
15 -
Salt to taste (about ½ teaspoon)
16 -
Black pepper to taste
17 -
Grated mozzarella or cheddar cheese (¼ cup, optional)
# Instructions:
01 -
Boil penne pasta until al dente according to package instructions. Drain and set aside.
02 -
Melt 1 tablespoon butter and cook onion, red pepper, broccoli, and corn for 2 minutes. Remove and set aside.
03 -
In the same pan, heat olive oil and remaining butter. Sauté garlic for 1 minute until fragrant.
04 -
Whisk in flour for 30-60 seconds. Gradually add milk and cream (if using), whisking continuously to prevent lumps. Add seasonings and simmer until thickened.
05 -
Add cooked vegetables and pasta to the sauce. Toss until well coated. Add cheese if using, toss until melted. Serve immediately.
# Notes:
01 -
Can customize with different vegetables like carrots, peas, or mushrooms
02 -
Best served immediately while sauce is creamy
03 -
Can skip cream and cheese for a lighter version