White sauce pasta is one of the easiest pasta recipes that one can make. It’s also one of the most popular pasta recipes. You can make the classic white sauce pasta or make it more colorful and nutritious by adding some vegetables. In this recipe post, I am sharing both these recipes.
- Classic White Sauce Pasta (Without Vegetables)
- Mix Vegetable Paste in White Sauce.
Both the recipes are easy but made differently. So depending upon what you and your family like you can make any recipe.
About This Classic White Sauce Pasta
White Sauce Pasta is an easy-to-make recipe of cooked pasta in a delicious white sauce. Simply prepare the white sauce – a mixture of butter, milk, flour and spices and pour it over your cooked pasta.
This popular dish is vegetarian and can be served as a snack or light dinner. Make it more hearty and nutritious by adding some mixed vegetables.
When preparing pasta recipes, whole wheat pasta is always a great healthy choice. I have used whole wheat penne in this recipe, however, you can use any pasta you prefer, including different varieties like macaroni, rigatoni or farfalle.
Adding mixed veggies to this classic pasta dish is a great way to have your family some veggies along with their pasta. These vegetables can be steamed, cooked, sautéed or roasted.
You will find below, in the step by step photos, the best time to add your mixed vegetables.
Some vegetables that go great with this recipe are carrots, green peas, beans, cauliflower, peppers (capsicum), sweet corn, broccoli, zucchini or baby corn.
Serve white sauce pasta as a snack or a light dinner.
How to make white sauce pasta
A) preparing white sauce
1. Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter. You can use salted or unsalted butter.
2. When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour.
3. Using a wired whisk, stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly. You will see the flour frothing and bubbling up while stirring. Sauté it until you get a nice cooked aroma and the flour is a pale golden color. Don’t brown the flour.
4. Keep the flame on low and then pour 1 cup chilled milk in a gentle stream. Pour the milk with one hand and stir the sauce mixture with the other. The milk has to be chilled, so that lumps do not form. If you use hot, warm or room-temperature milk, lumps may form
5. Stir frequently while the milk heats up.
6. On a low flame, simmer the sauce until it thickens.
7. When the sauce has thickened well and coats the back of a spoon, switch off the flame.
8. Remove the saucepan from the heat and add the seasonings – ¼ teaspoon black pepper powder, a generous pinch of nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese.
9. Mix very well and set aside. Keep in mind that the sauce will thicken as it cools, so keep the consistency accordingly.
Making white sauce pasta
10. Boil 4 cups water with ½ teaspoon salt in a pan.
11. When the water comes to a boil, add 1 cup penne pasta.
12. Cook the pasta on a medium to high flame.
13. When the pasta gets done to an al dente texture, switch off the flame. For a more softer texture, cook the pasta a little longer, Strain the pasta with a strainer spoon.
14. Then add pasta to the white sauce.
15. Add ¼ teaspoon each of dried oregano, dried basil and dried thyme. Or add your choice of herbs. At this step you can add some steamed, cooked, sautéed or roasted veggies if you’d like.
16. Mix very well.
17. Serve white sauce pasta garnished with some fresh herbs like parsley, chives or dill. You can also garnish with some grated cheddar cheese.
More Tasty Pasta recipes for you!
- Pesto Pasta – an easy recipe of pasta in a green pesto sauce.
- Red sauce pasta – Delicious red sauce pasta in a red tangy tomato sauce with mix veggies.
- Pasta arrabbiata – A popular pasta recipe from the Italian cuisine made with tomatoes, garlic and red chili flakes.
- Mac and cheese – This mac and cheese recipe is creamy and cheesy with a light crunchy topping of breadcrumbs and gooey melted cheese.
Note: This recipe post is from the archives (February 2017) and has been republished and updated on 1st June, 2020.
White Sauce Pasta
for white sauce
- 2 tablespoons butter
- 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour
- 1 cup chilled milk or 250 ml chilled milk
- ¼ teaspoon black pepper powder or add as required
- generous pinch of nutmeg or grated nutmeg
- salt as required
for cooking pasta
- 1 cup penne pasta or 100 grams penne pasta
- 4 cups water
- ¼ teaspoon salt or add as required
- ¼ teaspoon dry oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme or ¾ to 1 teaspoon mixed herbs
- any herb of your choice or some spring onion greens
- vegetarian permesan cheese or grated cheddar cheese - add as required (optional)
making white sauce
- Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter. You can use salted or unsalted butter.
- When the butter melts and starts to bubble, then add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour.
- Using a wired whisk stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly. You will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma from the flour and a pale golden color. Don't brown the flour.
- Keep the flame to the lowest and then pour 1 cup chilled milk in a gentle stream. Pour the milk with one hand and stir the sauce mixture with the other. The milk has to be chilled, so that lumps are not formed. If you use hot or warm milk or milk at room temperature, lumps can be formed.
- Do stir frequently while the milk warms and heats up.
- On a low flame, simmer the sauce till it thickens.
- When the sauce has thickened well and coats the back of a spoon, switch off the flame.
- Keep the saucepan down and add the seasonings - ¼ teaspoon black pepper powder, a generous pinch of nutmeg powder or grated nutmeg and salt as required. For a cheese sauce, you can add 2 tablespoons of grated cheddar cheese
- Mix very well and keep aside. Do note that on cooling white sauce will thicken more. So you can keep the consistency accordingly.
- Boil 4 cups water with ½ teaspoon salt in a pan.
- When the water comes to a boil, add 1 cup penne pasta.
- Cook the pasta on a medium to high flame.
- When the pasta gets done to an al dente texture, switch off the flame. For a softer texture, you can cook the pasta more if required.
- With a strainer spoon, strain the pasta.
making white sauce pasta
- Then add them to the white sauce.
- Add ¼ teaspoon each of dried oregano, dried basil and dried thyme. You can add your choice of herbs. At this step you can even add some steamed or cooked or sauteed or roasted veggies.
- Mix very well.
- Serve white sauce pasta garnished with some fresh herbs like parsley, chives or dill. You can also garnish with some grated cheddar cheese.
Nutrition Info (approximate values)
About Mix Vegetable Pasta in White Sauce
This recipe of mix veggie pasta in white sauce is creamy, delicious and healthy.
I usually have pasta or Macaroni at home which I use to make various pasta recipes on occasions. This vegetable pasta recipe gets made at home often and is liked by everyone.
As an accompaniment to the pasta, I bake bread or loaf the previous day and make a side vegetable soup or tomato soup.
Tips for making vegetable pasta in white sauce
- You can use your choice of veggies in the pasta. We are fond of peas, baby corn, carrots, cauliflower, mushrooms and potatoes and hence these get often added in the pasta. Usually, I prefer to include vegetables in the pasta recipes wherever possible. Various mix vegetables not only add a lot of flavor and depth to the pasta but also makes it more nutritious.
- For the flavors and seasoning, I have added dry basil and oregano. You can add your choice of preferred herbs. If living in India and you don’t have access to dry basil and oregano, then you can add a bit of fresh coriander or mint leaves. Don’t add too much, just a tiny amount, about 1 tsp of chopped coriander or mint.
- To make this veggie pasta you will have to steam or cook the vegetables. Either steam them in a pot or electric cooker or use a pressure cooker to cook the veggies. Peel and dice or cube the veggies. Keep aside.
- I have not steamed the mushrooms but sauteed them as you will see in the pics below.
- In this recipe, you don’t have to make the white sauce separately. The white sauce is made in the same pan once the boiled veggies are added.
How to make vegetable pasta in white sauce
1. first steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker. Drain and then chop them. Keep aside. Then take enough water in a pan or pot. Add some salt and a few drops of oil. Bring the water to a boil and then add the pasta and cook them.
2. The pasta has to be well cooked as we are not going to cook them further, once we add them to the final dish. If you like then you can cook the pasta al dente.
3. Drain the pasta in a colander or sieve. Rinse with running water and keep aside. You can sprinkle a few drops of oil and gently toss them.
4. Heat butter in a pan. Take care it should not burn or brown. Add onions and garlic. Saute till the onions are translucent.
5. Add the sliced mushrooms.
6. Saute the mushrooms till they start to get lightly browned from the edges.
7. Add the chopped capsicum/green bell pepper and saute till they are softened and almost cooked.
8. Add the all-purpose flour or whole wheat flour and stir well. Saute for 4 to 5 mins on a low flame till the raw aroma of the flour goes away.
9. Add the chopped cooked veggies and stir well. Saute for a minute.
10. Pour milk in a gentle stream to the pan and keep on stirring. the flour will combine with the milk and you will see the sauce getting thickened slowly. Season with salt, pepper and oregano or basil or your choice of herbs.
11. When the white sauce starts to thicken and reaches your desired consistency, then add the pasta.
12. stir well so that the white sauce coats the vegetables and pasta. Switch off the flame.
Serve vegetable white sauce pasta hot or warm topped with some grated cheese. If you want you can also top this creamy pasta with grated cheddar cheese and bake in a preheated oven till the cheese melts.
Vegetable Pasta in White Sauce
- 1 cup shell pasta or macaroni
- 1.5 cups chopped white button mushrooms
- ½ cup green peas - fresh or frozen
- 1 medium potato
- 1 small to medium carrot
- 1 small to medium capsicum, any color - red, green or yellow (bell pepper)
- 4 to 5 baby corn
- 1 medium onion - chopped
- 2 to 3 small garlic - finely chopped
- 2 cups whole full fat milk
- 2.5 tablespoon all purpose flour
- ½ teaspoon dry oregano or basil or a mix of both or your choice of dry herbs
- 2 to 3 tablespoon butter
- 2 to 3 tablespoon grated cheddar or regular cheese (optional)
- salt as required
- black pepper as required
- First steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker.
- Drain and then chop them. Keep aside.
- Heat enough water in a pan with salt and a few drops of oil.
- When the water comes to a boil, add the pasta and boil them till they are completely cooked.
- Strain the pasta and rinse with water. Drain and keep aside.
making vegetable pasta in white sauce
- In a pan, melt the butter. Add the onions and garlic and saute till the onions are softened.
- Then add the mushrooms. Stir and saute the mushrooms till the mushrooms are lightly browned from the sides.
- The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate. There should be no moisture in the pan.
- Keep on stirring in breaks while sauteing the mushrooms.
- Then add the chopped capsicum (bell pepper) and saute for 10 to 12 minutes.
- Add the flour and saute for 4 to 5 minutes.
- Add the boiled vegetables and saute for a minute.
- Pour milk in a gentle stream to the pan and keep on stirring. The flour will combine with the milk and you will see the sauce getting thickened slowly.
- Season with salt, pepper and oregano or basil or your choice of herbs.
- When the sauce starts to thicken and reaches your desired consistency. Add the pasta.
- Stir well so that the white sauce coats the vegetables and the pasta. Switch off the flame.
- If the white sauce becomes too thick or lumpy, then add some hot water or milk and thin the sauce.
- Lastly add some grated cheese if required.
- Serve creamy veg white sauce pasta hot with some toasted bread or baguette.