White sauce pasta recipe - Bechamel sauce pasta (vegetarian pasta)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a rolling boil, add salt and the pasta, and cook on medium-high until al dente, following the package timing.
2. Reserve ¼ cup of the pasta water, then drain the pasta. Cover and set aside.
3. Heat ½ tablespoon of butter in a pan and sauté the vegetables for 5 to 6 minutes until slightly tender but still crunchy. Transfer to a plate.
4. Melt 2 tablespoons of butter over medium heat and fry the garlic for 30 to 40 seconds. Stir in the flour and cook for about a minute, until it no longer smells raw.
5. Turn off the heat and slowly whisk in ½ cup of milk until smooth and lump-free.
6. Whisk in the rest of the milk, then return to medium-low heat and cook, stirring often and scraping the sides, until thick.
7. Stir in the cream or cheese. The sauce is ready when it coats the back of a spoon and a line drawn through it stays clear.
8. Stir in the vegetables, pasta, pepper, oregano and chilli flakes. If the sauce is too thick, add 2 tablespoons of the reserved pasta water.
9. Garnish with chilli flakes and crushed black pepper, and serve hot or warm.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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