White Sauce Pasta
Creamy, cheesy penne in a smooth homemade white sauce, with sauteed vegetables, garlic, oregano and chilli flakes.
White sauce pasta, also called bechamel pasta, is the creamy comfort dish of Indian Italian cooking. A smooth sauce of butter, flour and milk is flavoured with garlic, cheese and herbs, then tossed with soft pasta and sauteed vegetables. It makes a satisfying lunch or dinner on its own, and children love it. The sauce is where success lies: cook the flour briefly in butter, add milk slowly and stir constantly. Done well, it is silky and coats every piece of pasta without ever tasting of raw flour.
Method
- Boil pasta in plenty of salted water with oil until al dente, about 8 to 10 minutes. Drain and keep aside; reserve a cup of the pasta water.
- Melt butter in a pan on low heat. Add garlic and cook for 20 seconds, then add maida and stir for 1 minute without browning.
- Add milk gradually, a little at a time, whisking constantly to avoid lumps. Keep stirring on low-medium heat for 5 to 7 minutes until the sauce thickens and coats a spoon.
- Add cheese, pepper, nutmeg and salt and stir until melted. The sauce should be smooth and pourable.
- In another pan, heat butter and saute onion for 1 minute, then add carrot, corn, capsicum and mushrooms for 2 to 3 minutes on high heat.
- Add the cooked pasta and the vegetables to the sauce. Mix gently and loosen with a few tablespoons of pasta water if too thick.
- Add oregano and chilli flakes, simmer 1 to 2 minutes and serve hot.
Chef's tips
- Keep the heat low when adding milk to prevent lumps.
- If lumps form, whisk vigorously or strain the sauce.
- The sauce thickens as it cools, so keep it slightly thinner than you want.
- Use pasta water to loosen the sauce rather than extra milk.
Watch Purna make something similar
Veg Cheese Spaghetti
Cheesy Jalapeno Macaroni
What to serve it with
Serve hot with garlic bread and a sprinkle of oregano, chilli flakes and extra grated cheese.
Storage
Best eaten fresh. Refrigerate leftovers for up to a day and reheat with a splash of milk on low heat, stirring well.
Variations
- Add boiled broccoli and baby corn.
- Use a mix of mozzarella and cheddar for a richer taste.
- Bake with extra cheese on top for a pasta bake.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why is my white sauce lumpy?
The milk was added too fast or the heat was too high. Add milk gradually, whisk constantly on low heat, and strain or whisk hard if lumps remain.
How do I stop white sauce from tasting raw?
Cook the flour in butter for a full minute before adding milk, then simmer the sauce for 5 minutes until it thickens and smells nutty, not floury.
Can I make the sauce without cheese?
Yes. The sauce works fine with only butter, flour, milk, pepper and a little nutmeg; cheese just adds richness and flavour.
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