Easy White Sauce Pasta
A rich, creamy white sauce pasta loaded with colorful vegetables, tender penne, and a cheesy béchamel sauce. This satisfying, protein- and fiber-rich dish is quick to prepare, making it perfect for weeknight dinners or meal prep.
Equipment
- 1 large stockpot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 large saucepan (for sautéing vegetables)
- 1 medium saucepan (for white sauce)
- 1 whisk (for smooth sauce)
- 1 wooden spoon or spatula (for stirring)
Ingredients
For Cooking Pasta:
- 1 cup penne pasta
- 3 cups water
- Salt to taste
For Sautéing Vegetables:
- ½ tablespoon butter or olive oil
- 1 teaspoon garlic minced
- ¼ cup sweet corn
- ¼ cup broccoli florets
- ¼ cup bell pepper diced
- ¼ cup carrot diced (optional)
- Salt to taste
For White Sauce (Béchamel Sauce):
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- 1½ cups milk
- 2 –3 tablespoons grated cheese
- 2 tablespoons heavy cream optional
- ¼ teaspoon red chili flakes
- ½ teaspoon dried oregano
- Black pepper to taste
- Salt to taste
Instructions
- Prepare the Pasta Perfectly: Start by filling a large stockpot with 3 cups of water and bring it to a rolling boil over medium-high heat. Once the water is bubbling, season it with a generous pinch of salt to enhance the pasta’s natural flavor. Add 1 cup of penne pasta to the boiling water and stir immediately to prevent sticking. Cook the pasta according to package instructions, usually about 10–12 minutes, until it is al dente—firm but tender. Stir occasionally to ensure even cooking. Once cooked, reserve 2–3 tablespoons of the starchy pasta water; this will be useful later for adjusting the sauce consistency. Drain the pasta in a colander and set aside.
- Sauté Vegetables for Flavor and Texture: In a large saucepan, heat ½ tablespoon of butter or olive oil over medium heat. Once the butter melts and begins to shimmer, add 1 teaspoon of minced garlic. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic. Next, add ¼ cup each of sweet corn, broccoli florets, diced bell pepper, and optionally diced carrot. Sprinkle a pinch of salt over the vegetables and stir continuously for 2–3 minutes. Cook just until the vegetables are tender yet still maintain a slight crunch for texture. Remove the pan from heat and set the sautéed vegetables aside while preparing the white sauce.
- Make the Creamy White Sauce (Béchamel): In a medium saucepan, melt 1½ tablespoons of butter over low heat. Once fully melted, add 1½ tablespoons of all-purpose flour. Stir continuously with a wooden spoon or whisk for about 1 minute to form a smooth, golden paste. Be careful not to brown the flour; the goal is to remove the raw taste without changing its color.Slowly pour in 1½ cups of milk in small increments, whisking constantly to prevent lumps from forming. Continue adding milk gradually until fully combined. Cook the mixture over low-medium heat for 4–5 minutes, whisking continuously until it thickens slightly and reaches a creamy consistency that coats the back of a spoon.Once thickened, stir in 2–3 tablespoons of grated cheese, 2 tablespoons of heavy cream (optional), ½ teaspoon of oregano, ¼ teaspoon of red chili flakes, salt, and black pepper to taste. Keep whisking until the cheese melts fully and the sauce becomes smooth, silky, and rich.
- Combine Pasta and Vegetables with Sauce: Reduce the heat to low, and gently fold the sautéed vegetables into the creamy white sauce. Add the cooked penne pasta and toss everything thoroughly until every piece is coated in the luxurious béchamel sauce. If the sauce appears too thick, gradually add 2–3 tablespoons of the reserved starchy pasta water to loosen it and achieve a perfect creamy consistency. Make sure to toss gently to avoid breaking the pasta.
- Plate and Garnish for Serving: Transfer the creamy pasta onto a serving plate or bowl. Sprinkle a little extra grated cheese and a pinch of red chili flakes on top for visual appeal and a flavor boost. You can also add a few fresh herbs like parsley or oregano for an aromatic finish. Serve immediately while warm to enjoy the creamy, cheesy, and perfectly balanced flavor.
- Enjoy and Store Leftovers Safely: This white sauce pasta is best enjoyed fresh. If you have leftovers, allow the pasta to cool slightly, then store it in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of milk or cream to restore the creamy texture. Gently warm on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating.
Notes
- l Dente Perfection: Cook the penne pasta just until al dente to ensure it holds its shape and texture when mixed with the creamy white sauce. Overcooked pasta can become mushy and lose its bite.
- Smooth Sauce: When preparing the béchamel, whisk continuously while adding milk to avoid lumps. Gradually pouring in the milk helps achieve a silky, lump-free sauce.
- Vegetable Crunch: Lightly sauté the vegetables; they should remain tender-crisp for color, texture, and nutrition. Overcooking will make the veggies soft and diminish visual appeal.
- Cheese Choices: Use your favorite cheese, such as mozzarella, parmesan, or cheddar, for flavor depth. Mixing cheeses can also create a richer, more indulgent sauce.
- Consistency Control: Keep some reserved pasta water handy. This starchy water is perfect for adjusting the sauce’s consistency and binding it evenly to the pasta.
