Creamiest White Sauce Pasta
Equipment
Ingredients
White Sauce
milk (ice-cold)
750 ml
butter (cubed)
60 g
garlic (minced)
1 tbsp
all-purpose flour (dry)
2 tbsp
black pepper (ground)
1.5 tsp
salt (fine)
1 tsp
Pasta Component
pasta (boiled, drained)
1 cup
mixed vegetables (chopped)
200 g
Tadka Seasoning
olive oil (liquid)
1 tbsp
pizza seasoning (dried)
1 tbsp
chili flakes (crushed)
1 tbsp
Instructions
Prepare vegetables
Wash and chop your choice of vegetables into bite-sized pieces.
Cook pasta
Cook pasta in salted boiling water until al dente. Drain and set aside.
Prepare white sauce base
Melt butter in pan, add minced garlic and sauté until fragrant. Add flour and cook for 1-2 minutes without browning.
Build the sauce
Gradually whisk in ice-cold milk in batches, stirring constantly to prevent lumps. Cook until sauce thickens and coats the back of a spoon.
Combine pasta and vegetables
Add boiled pasta and chopped vegetables to the white sauce. Mix well to coat evenly.
Make aromatic tadka
Heat oil and remaining butter in a small pan. Add pizza seasoning, chili flakes and remaining black pepper. Sizzle for 30 seconds.
Finish and serve
Pour hot tadka over the pasta, give a final gentle stir and serve immediately.
Original recipe
Storage
Store sauce separately from pasta if making ahead. Add tadka fresh before serving
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.