Creamy & Cheesy White Sauce Pasta
Ingredients
Pasta & Vegetables
Penne Pasta
200 g
Oil
10 ml
Butter
45 g
Garlic
5 clove
Onion
1 piece
Carrot
30 g
Green Capsicum
35 g
Red Capsicum
35 g
Corn Kernels
150 g
Salt
3 g
Pepper
1 g
Italian Seasoning
1 tsp
Chilli Flakes
1 tsp
Creamy White Sauce
Unsalted Butter
60 g
Maida
24 g
Milk
1000 ml
Salt
3 g
Pepper
0.5 g
Chilli Flakes
1 tsp
Italian Seasoning
1 tsp
Cheese Slice
4 piece
Instructions
Cook the pasta
Boil penne pasta until al dente, drain and set aside.
Prepare vegetables
Finely chop garlic and onion, dice carrot, and slice capsicum.
Sauté vegetables
Heat oil and butter in a pan, add garlic and sauté until fragrant. Add onion, carrot, capsicum and corn kernels. Season with salt, pepper, Italian seasoning and chilli flakes.
Make the white sauce
In a separate pan, melt butter, add flour and cook roux for 1 minute. Gradually whisk in milk and cook until thickened. Season with salt, pepper, chilli flakes and Italian seasoning. Add cheese slices and stir until melted.
Combine pasta and sauce
Add cooked pasta to the sautéed vegetables, pour over the white sauce and toss everything together until well coated.
Serve
Serve hot, garnished with extra cheese or herbs if desired.
Original recipe
Storage
Best consumed fresh. Sauce may thicken when stored; add a splash of milk when reheating.
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