White Sauce Pasta

White Sauce Pasta features Penne Pasta coated in a creamy, homemade Béchamel Sauce. Enriched with garlic and Italian seasonings, this blend of butter, flour, and milk creates a silky, smooth sauce that elevates the dish. It’s an ideal choice for lunch, dinner, or a satisfying after-school snack.

Course Dinner, Lunch

Cuisine Italian, American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 493

Author Sangeetha Vel

Ingredients

For Cooking Pasta

1 cup Penne Pasta
3 cups Water
1 tsp Salt

For Stir Frying Veggies

2 tsp Salted Butter
2 tsp Garlic minced
¼ cup Onion chopped
¼ cup Red Bell Pepper chopped
¼ cup Yellow Bell Pepper chopped
¼ cup Carrot chopped

For White Sauce

2 tsp Salted Butter
2 tsp All-Purpose Flour
2 cups Milk
3 tbsp Oil
Salt to taste
½ tsp Basil Leaves dried
1 tsp Parsley dried
½ tsp Oregano
½ tsp Pepper Powder
½ tsp Chili Flakes

US Customary - Metric

Instructions

Cooking Pasta

Fill a wide-bottomed pan with water, add a splash of oil and a pinch of salt, and bring it to a rolling boil. Once boiling, gently stir in the Penne Pasta.
Cook the pasta for 7 to 10 minutes until it reaches an al dente texture—tender but still firm to the bite. Drain the pasta thoroughly and set it aside for later use.

Stir Frying Vegetables

Heat a pan over medium heat and melt the specified amount of butter. Add the garlic and sauté until fragrant.
Add the onions, red and yellow bell peppers, and carrots to the pan. Sauté until the vegetables soften and develop a slight caramelization.
Once the vegetables are tender, remove them from the pan and set them aside for later use.

Making White Sauce

Place a pan over medium heat and melt the specified amount of butter. Stir in the all-purpose flour until fully combined.
Cook the flour and butter mixture, stirring constantly, until it becomes fragrant and lightly golden, ensuring there are no lumps.
Gradually add half of the milk, stirring continuously until the mixture begins to thicken.
Slowly add the remaining milk, continuing to stir. This gradual addition helps achieve a smooth, creamy sauce.
Mix in the dried basil, oregano, parsley, pepper powder, and chili flakes. Then, add the previously sautéed vegetables.
Once everything is well combined and the sauce reaches the desired consistency, your creamy White Sauce is ready.

Serving

Serve the creamy White Sauce over the cooked Penne Pasta and enjoy this delicious dish for lunch, dinner, or as a delightful evening snack loved by kids.

Notes

Here are my tips for making White Sauce Pasta and tailoring it to your taste:

Pasta Texture: Cook the pasta al dente according to the package instructions to achieve that perfect bite—tender yet firm.
Pasta Varieties: While Penne is my standard choice, feel free to substitute it with rotini, spaghetti, or linguine, depending on your preference or what's available.
Watch for Salt: Since we are using salted butter and adding salt to cook the pasta, be sure to taste and adjust the salt in the sauce accordingly to avoid it becoming too salty.
Adjusting Heat: Customize the spice level to your taste by tweaking the amounts of chili flakes and pepper powder.
Cheese Options: If you're a cheese lover looking to boost the creaminess and flavor, try sprinkling in some mozzarella or parmesan. Although not part of the basic recipe, this addition will truly enhance the dish.
Flour-Free Alternative: If you prefer to avoid flour, mixing cream with Mozzarella cheese can create a sauce with a similar creamy texture.
White Sauce: If you're preparing larger batches, be sure to check out our White Sauce recipe for excellent results every time.

Nutrition

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