White Sauce Pasta (vegetarian)

Von Swasthi's Recipes · 30 Min.

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Zubereitung

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.

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