White Sauce Pasta (vegetarian)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a rolling boil, add salt and pasta, and cook on medium-high until al dente, following the package timing.
2. Drain the pasta, reserving 1/4 cup of the cooking water, and keep it covered.
3. Melt 1/2 tablespoon butter in a pan and sauté the vegetables for 5–6 minutes until slightly tender but still crunchy. Set aside on a plate.
4. Melt 2 tablespoons butter over medium heat and fry the garlic for 30–40 seconds. Stir in the flour and cook about 1 minute until it loses its raw smell.
5. Turn off the heat and slowly whisk in 1/2 cup milk until smooth. Whisk in the rest of the milk, then return to medium-low and cook, stirring often and scraping the sides, until thick.
6. Stir in the cream or cheese. The sauce is thick enough when it coats the back of a spoon and a line drawn through it stays clear.
7. Stir in the vegetables, pasta, pepper, oregano and chilli flakes. If the sauce is too thick, loosen it with 2 tablespoons of the reserved cooking water.
8. Serve hot or warm, garnished with chilli flakes and crushed black pepper.

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

More recipes with

GarlicMilkCarrotCreamBell pepperHeavy creamPastaSweet corn