White Sauce Pasta

White Sauce Pasta This homemade white sauce pasta recipe is rich, creamy, absolutely delicious, and packed with veggies.
Ready on the stovetop in under 30 minutes.

Method

Take a large pot of water to a boil.
Then add salt and stir.
Add the dried pasta to the water and stir several times to prevent the pasta from sticking together.
Cook pasta according to package directions (about 10-12 minutes), stirring occasionally, until al dente or tender, depending on desired firmness.
Once the pasta is cooked, reserve the starchy water for the sauce and drain the pasta in a colander over the sink.
Set the cooked pasta aside.
Place the butter in a large saucepan over medium heat and wait to melt.
Add the minced garlic and fry for about 30 seconds until fragrant.
Next, add mixed vegetables such as carrots, bell peppers, broccoli, and sweet corn, and salt.
Cook vegetables until tender but still crisp, about 2 minutes.
Turn off the heat and let it stand.
Melt butter in a saucepan over low heat and wait to melt.
Add all-purpose flour and stir constantly until well combined and smooth.
Fry for 1 minute until the raw smell of flour disappears.
Do not overcook the flour and be careful not to change the color of the flour.
Slowly add the milk, stirring constantly until there are no lumps.
Next, add the remaining milk and mix.
Cook, stirring constantly, until the sauce boils and thickens, about 4 to 5 minutes.
When the sauce thickens a little, add the cream, cheese, oregano, red chili flakes, black pepper, and salt.
Continue stirring until the cheese is melted.
Done, the sauce coats the back of the spoon.
The sauce will thicken as it cools.
Add the sautéed vegetables and cooked penne pasta to the sauce.
Stir well to coat the pasta with the creamy white sauce.
(If desired, add 2 to 3 tablespoons of starchy pasta water to bind and thicken the sauce.
) Finally, transfer to a plate and sprinkle with a little cheese and red pepper flakes (optional) Sprinkle on top, serve, and serve immediately.