White Sauce Pasta with Broccoli and Vegetables
Creamy white sauce pasta loaded with colorful vegetables and finished with parmesan cheese. A comforting Italian-inspired dish with al dente penne in a silky bechamel-style sauce.
Equipment
Ingredients
Pasta
dried penne rigate pasta (dried)
150 g
salt
3 g
olive oil
5 ml
White Sauce
butter
28 g
olive oil
15 ml
all purpose flour
20 g
milk (warm)
240 ml
cream
120 ml
parmesan cheese (grated)
25 g
salt
3 g
black pepper
2 g
dried oregano
1 g
nutmeg powder
0.5 g
pasta cooking water
120 ml
Vegetables
garlic (minced)
5 g
broccoli (blanched)
150 g
carrot (cubed)
80 g
red bell pepper (cubed)
80 g
green bell pepper (cubed)
80 g
corn kernels (boiled)
60 g
Garnish
fresh parsley (chopped)
5 g
red chili flakes
2 g
Instructions
Cook the pasta
Bring 1.2 liters of water to a rolling boil. Add salt and dried pasta. Cook 10-11 minutes until al dente. Drain and reserve 120 ml pasta water. Drizzle with olive oil to prevent sticking.
Blanch and saute vegetables
Blanch broccoli for 2-3 minutes. In a pan, heat olive oil and saute minced garlic. Add cubed carrots, red and green bell peppers, and blanched broccoli. Season with salt and pepper. Cook 2-3 minutes until slightly crunchy.
Prepare the white sauce base
In the same pan, melt butter with olive oil. Add flour and cook for 1 minute without browning, stirring constantly. Gradually whisk in warm milk until smooth. Cook on low heat until slightly thickened.
Finish the sauce
Add cream and mix well. Season with salt, black pepper, dried oregano, and nutmeg. Stir in grated parmesan cheese until melted and smooth.
Combine and serve
Add reserved pasta water, cooked pasta, and sauteed vegetables to the sauce. Toss gently to coat evenly. Garnish with chopped parsley and red chili flakes. Serve immediately.
Original recipe
Storage
Best eaten fresh. Sauce may thicken when stored; add milk when reheating.
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