Pasta with White Sauce Recipe, White Sauce Pasta

Ingredients

• 100 g (1 cup)dry pasta
• 5 g (1 teaspoon)salt
• 150 g (1 cup)mixed vegetables
• 28 g (2 tablespoons)unsalted butter
• 15 g (1 heaped tablespoon)plain flour (maida)
• 240 ml (1 cup)milk
• 2 clovesgarlic, minced
• 40 g (1/3 cup)cheese, such as Parmesan, mozzarella or Cheddar
• 2.5 g (1/2 teaspoon)cracked black pepper
• 2.5 g (1/2 teaspoon)salt

Instructions

1. 1

   Cook the pasta

   Boil the pasta in salted water for 6–7 minutes, stirring occasionally. Drain it and set aside.

2. 2

   Steam the vegetables

   Steam the mixed vegetables, then set them aside.

3. 3

   Make the sauce

   Set a pan over a low flame and add the butter and flour. Sauté for 1 minute, then add the milk and chopped garlic. Mix well over a low flame for 1 minute.

4. 4

   Add cheese

   Stir in the cheese, cracked black pepper and salt.

5. 5

   Combine everything

   Add the steamed vegetables and pasta. Sauté for 1 minute so the sauce coats the pasta.

6. 6

   Serve straight away

   Serve immediately.

What is white sauce pasta?

White sauce pasta pairs Italian pasta with a milk-based sauce thickened using a butter-and-flour roux. This version gives the familiar creamy sauce an Indian-style treatment with vegetables, garlic and a choice of cheeses.

The method keeps things straightforward: cook the pasta and vegetables separately, then bring them together in the sauce. That helps the pasta keep its shape while the sauce coats it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 17g protein, 56g carbs, 22g fat.

The pasta and flour provide most of the carbohydrates, while butter, milk and cheese contribute much of the fat; the milk and cheese also supply protein. Balance a portion with a generous salad or extra steamed vegetables alongside.

Why the roux matters

Butter and flour: cooking them together for a minute creates the base that thickens the milk. Keep the flame low and stir so the flour cooks without browning.

Milk: add it to the roux and mix it in well. The recipe keeps the sauce on a low flame, giving it time to come together before the cheese goes in.

Choosing the cheese

Cheese: Parmesan, mozzarella and Cheddar are all suggested options, and the recipe allows for a mix. Use finely grated or small pieces so it is easier to stir into the warm sauce.

Seasoning: cracked black pepper adds a gentle bite, while the listed salt seasons both the pasta water and the sauce. Taste carefully before adding extra salt, particularly if your cheese is salty.

Get the pasta and vegetables ready

Pasta: cook it for the stated 6–7 minutes, stirring occasionally, then drain it. Check the texture before draining, as pasta shapes and brands can cook at different rates.

Vegetables: steam them separately and set them aside. This keeps them ready to add at the end, rather than leaving them to cook in the sauce.

Coat without overcooking

Final minute: add the pasta and steamed vegetables to the sauce and sauté for 1 minute. Stir gently so the sauce reaches the pasta without breaking it up.

Serving: bring the ingredients together just before eating and serve immediately. The sauce is at its best while warm and freshly mixed.

What to serve alongside

A crisp green salad or lightly dressed tomatoes can provide a fresh contrast to the creamy sauce. Keep any side simple so the pasta remains the main part of the meal.

If you want a larger meal, serve the pasta with bread or add more vegetables to the plate. Serve sides separately rather than mixing them into the sauce.

Recipe notes & tips

• Measure the ingredients before starting, as the sauce and pasta come together quickly.
• Keep the pan on a low flame while cooking the butter, flour and milk.
• Stir the pasta occasionally as it cooks to help prevent it sticking together.
• Use a mixture of the suggested cheeses if you want a blend of flavours.
• Serve as soon as the sauce has coated the pasta and vegetables.

Variations

• Use different pasta: Choose another shape and cook it according to its packet timing.
• Change the vegetables: Use your preferred mixed vegetables, steamed before adding them.
• Try one cheese: Use Parmesan, mozzarella or Cheddar rather than a blend.
• Add extra garlic: Increase the garlic for a more pronounced savoury flavour.
• Adjust the pepper: Add a little more cracked black pepper for extra warmth.

Common mistakes to avoid

• High heat for the roux: The flour can brown quickly; keep the flame low as directed.
• Skipping the stirring: Pasta can stick as it boils; stir it occasionally during its 6–7 minutes.
• Adding uncooked vegetables: They may not be ready in the final minute; steam them first.
• Overcooking the pasta: Check it during the stated cooking time and drain it when ready.
• Leaving it to sit: The sauce is intended to coat the pasta just before serving; serve immediately.

How to store

For the best texture, serve this pasta immediately. If you have leftovers, refrigerate them in a covered container and use within 2 days; reheat gently in a pan, stirring until hot, and add a small splash of milk if the sauce has thickened.

Frequently asked questions