Creamy White Sauce Pasta with Broccoli
Creamy Alfredo-style pasta with broccoli and colorful vegetables
Silky béchamel-based white sauce coats al dente penne pasta with tender-crisp broccoli, carrots and bell peppers for a comforting, restaurant-quality meal ready in just 35 minutes.
Equipment
Ingredients
Pasta
dried penne pasta (dry)
1.5 cup
salt
0.5 teaspoon
olive oil
1 teaspoon
White Sauce
butter
28 g
olive oil
1 tablespoon
all purpose flour
20 g
milk (warm)
240 ml
cream
120 ml
parmesan cheese (grated)
25 g
salt
0.5 teaspoon
black pepper
0.25 teaspoon
dried oregano
0.5 teaspoon
nutmeg powder
0.25 teaspoon
pasta cooking water
120 ml
Vegetables
garlic (minced)
1 teaspoon
broccoli (blanched)
150 g
carrot (cubed)
100 g
red bell pepper (cubed)
100 g
green bell pepper (cubed)
80 g
corn kernels (boiled)
80 g
Garnish
fresh parsley (chopped)
2 tablespoon
red chili flakes
0.5 teaspoon
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. Reserve 120 ml pasta water, drain and drizzle with olive oil.
Blanch and sauté vegetables
Blanch broccoli 2-3 minutes in boiling water. Sauté minced garlic in olive oil, then add carrots, bell peppers, blanched broccoli and corn. Cook 2-3 minutes until vegetables have a slight crunch. Season with salt and pepper.
Make the roux
In a pan melt butter with olive oil. Add flour and cook 1 minute without browning, stirring constantly to remove lumps.
Build the white sauce
Gradually whisk in warm milk until smooth. Cook on low heat until slightly thickened. Add cream, salt, oregano, black pepper, nutmeg and grated parmesan. Stir until cheese melts.
Combine pasta and sauce
Add reserved pasta water, cooked pasta and sautéed vegetables. Toss gently to coat everything in sauce. Garnish with chopped parsley and red chili flakes. Serve immediately.
Storage
Best eaten fresh. Sauce may thicken when stored; add a splash of milk when reheating.
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