How To Make White Pasta Sauce

Creamy White Sauce Pasta

This white sauce spaghetti is topped with a delicious basic cream sauce that everyone will like. Alternatively, you may top it with more vegetables or protein. Greetings, pasta connoisseurs. You’ll never have to prepare mac and cheese from a box again. Here’s a simple White Sauce Pasta recipe to try! This is a recipe that we make on a regular basis. Basic cream sauce is rich, velvety smooth, and bursting with flavor—yet guess what? It doesn’t even include any cream! Only a handful of items are required, all of which are likely present in your kitchen.

You may eat it as is or as an apasta side dish, or you can add extra raw or cooked vegetables to the sauce.

Are you looking for vegan food?

Ingredients for white sauce pasta

It’s possible that you already have the ingredients for this white sauce pasta in your cupboard or refrigerator. You’ll be shocked at how much flavor can be extracted from such simple components! As a result, we believe it is far superior to packaged macaroni and cheese in every way. Rather than using heavy cream, the basic cream sauce calls for 2 percent milk, which results in the most exquisite white sauce you’ll ever taste. What you’ll need is as follows:

  • Pasta in any shape or form
  • Ingredients: salted butter
  • Garlic
  • Flour
  • Milk
  • Salt
  • Parmesan cheese

Do you want anything different? Make this White Wine Sauce, which is created with white wine and cream, and enjoy it!

How to make a cream sauce: some tips!

Making a simple cream sauce is a skill that every home cook should be familiar with. Make an aroux (pronounced “roo”) to get things started. A roux is made by cooking flour and butter together and then using the roux to thicken sauces. It’s commonly made with equal amounts flour and butter, as the name suggests. Here are a few pointers to keep in mind during this procedure, which is particularly important because the cooking proceeds quickly:

  • Measure out all of the ingredients first, and don’t leave the burner until everything is ready. You don’t want to have to interrupt the cooking process to measure an ingredient since the process is moving swiftly. Stay focused, especially in the first five minutes
  • Sauté the garlic for no more than 30 seconds at a time. You don’t want it to brown, so be cautious not to overcook it. Add the flour and whisk frequently until well combined. In an instant, the flour might get overcooked, developing a dark brown hue. Cook it only until it’s golden brown, then whisk in the milk gently. Toss in a little amount of milk and mix it in well. Continue to add little amounts of sauce at a time until the sauce is smooth. Then heat for about 5 minutes, or until the sauce has thickened, before adding the Parmesan and salt. Voila

Pasta shapes that work well

For this white sauce pasta, you may use any type of pasta shape you choose! However, we have a few suggestions for what we think is the greatest. Here are some of our favorite pasta dishes:

  • Bucatini: Instead of spaghetti or fettuccine, bucatini are one of our favorite long pasta shapes. They resemble hollow spaghetti noodles, which is what they are. They have far more texture than spaghetti and are considerably more enjoyable to eat. When it comes to a short noodle, the texture and appearance of rigatoni are our favorites. Pennella is another another healthy alternative. Cavatappi: Cavatappi is a delightful corkscrew-shaped pasta that goes well with white sauce
  • It’s also good with tomato sauce.

Variations: add-in for white sauce pasta!

Here comes the exciting part: figuring out how to serve white sauce pasta! Because it’s only carbohydrates and dairy, you’ll want to serve it with some bright vegetables or extra protein as a side dish or to include into the pasta itself. Here are a few suggestions for add-ons:

  • Tomatoes: You may use sliced cherry tomatoes or chopped ripe tomatoes in this recipe. zucchini: thinly slice it and toss it into the dish raw or sautéed (you may use around half of the link recipe). Serve with a small sprinkle of salt and freshly ground black pepper. Spinach or Kale:Wilt it down in a pan for a few minutes before adding it. *Tip: Alternatively, drain the pasta water over the baby spinach or baby kale, and it will cook instantaneously. Cut broccoli into small pieces and sauté it or pan fried it. Cut and sauté bell peppers with onion until soft, then add to other ingredients. Herbs: You can use whatever sort of chopped fresh herbs you choose. Shrimp: Add Garlic Butter Shrimpfor an amazingly delectable main meal to your repertoire. Alternatively, prepare Creamy Shrimp Pasta.

Fast side dishes to pair

Do you want to include more nutrients in this white sauce pasta meal as a side dish? Here are a few fast side dishes to round up your meal:

  • White beans: These 5-minute white beans are a great source of plant-based protein. Cannellini Beans are a simple legume to prepare. Simple White Beans with Sauteed Vegetables: Try these recipes: Simple Sauteed Broccoli, Perfect Sauteed Carrots, Peas with Lemon, Sauteed Green Beans, or Simple Sauteed Broccoli. Steamed green beans with lemon juice
  • Leafy greens: Try the best-ever sauteed kale, sauteed spinach, or sauteed rainbow chard recipes. Salad: Try Easy Arugula Salad and Easy Cabbage Salad for starters.

This white sauce pasta recipe is…

Vegetarian. Vegan Fettuccine Alfredo is a vegan, plant-based, and dairy-free recipe that you can print.


This white sauce spaghetti is topped with a delicious basic cream sauce that everyone will like. Alternatively, you may top it with more vegetables or protein.

  • 1 pound pasta noodles of any shape (spaghetti, bucatini, penne, riagotni, cavatappi, etc.)
  • 2 tablespoons salted butter
  • 2 garlic cloves, grated
  • 2 tablespoons all-purpose flour
  • 2 cups 2 percent milk
  • 12 teaspoon kosher salt
  • 14 cup shredded Parmesan cheese
  • 2 tablespoons parmesan cheese
  • 2 tablespoons parmes
  1. Bring a large saucepan of well-seasoned water to a boil. Cook the pasta until it is about al dente, about 5 minutes (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside
  2. Usually around 7 to 8 minutes). Drain
  3. In the meantime, prepare all of the ingredients ahead of time because the cooking procedure is quick. Start preparing the sauce as soon as the pasta is added to the pot: Melt the butter in a small or medium skillet over medium heat until it is completely melted. Cook for 30 seconds, stirring constantly, until the garlic is fragrant but not browned. Continue to whisk frequently for 1 minute to 90 seconds, or until the mixture is bubbling and golden. It is important not to overcook it since the flour might become brown in a matter of seconds. It’s important to keep an eye on it. If you add a dash of milk and whisk it in, the sauce will immediately become chunky. Add splashes of milk at a time, whisking constantly, until the entire quantity is integrated and the sauce is smooth
  4. Continue to whisk constantly until the sauce is smooth. Reducing the heat to low and whisking constantly for 5 minutes or until the sauce thickens and no longer tastes like raw flour. Toss in the salt and Parmesan cheese until well combined. Add a teaspoon or two extra salt if necessary after tasting
  5. And Drain the pasta and then toss it with the sauce. Whisk in a splash or two of milk to soften the sauce and continue to stir until the sauce reaches the desired consistency. Add a few more pinches of salt, if necessary, after tasting the dish. (We don’t recommend creating the sauce ahead of time since it tastes best when it’s fresh.) If preferred, top with more Parmesan cheese before serving.
  • The dish falls under the category of main dish and is prepared using a stovetop method. The cuisine is Italian.

Pasta with white sauce (also known as white sauce pasta or white sauce pasta).

More easy pasta recipes

Do you like this white sauce pasta dish? Here are a few more simple pasta recipes that you might like:

  • Tortellini with Cheese in a Creamy Marinara The finest dish for a fast meal! Using a creamy marinara sauce with goat cheese and basil, make Lemon Pasta for a delicious dinner idea. Exceptional harmony between richness and acidity! It’s a satisfying main dish or a fantastic side dish. Pasta with Mushrooms and Goat Cheese Recipe for a quick and simple meal that tastes like it took all day to prepare. This one is a favorite among the audience
  • Pasta with Creamy Goat Cheese With only 20 minutes of preparation time, this creamy goat cheese pasta dish is packed with tangy, creamy taste. Another favorite is Homemade Marinara Pasta. This spaghetti marinara is created with a homemade sauce and takes only minutes to prepare! Add a couple handfuls of spinach to boost the nutritional value, and you’ve got yourself a delicious meal. Pasta with Creamy Butternut Squash Sauce It’s almost like eating mac & cheese! Incorporate squash into this silky smooth sauce for a unique flavor combination. Rigatoni Pasta in the Oven It’s all about serving out crowd-pleasing flavors! Using a spicy tomato sauce, fresh basil, and gooey mozzarella, bake this famous pasta dish in the oven.

Basic White Sauce

Preparation/Total Time: 10 minutes


1 cup of oats For years, I’ve used this silky white sauce for pasta to create a variety of recipes for my family.

The recipe may easily be doubled or quadrupled without losing its effectiveness. • Lois Gelzer lives in Standish, Maine.


  • 1/4 teaspoon salt
  • A dash of freshly ground white pepper
  • 1 cup 2 percent milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour


  1. Melt the butter in a small saucepan over medium heat until it has melted. Whisk in the flour, salt, and pepper until the mixture is smooth. Whisk in the milk one tablespoon at a time. Bring to a boil, then simmer and stir until the sauce has thickened, about 1-2 minutes.

White Sauce Tips

Getting a handle on this fundamental white sauce recipe, commonly known as bechamel, takes little effort and opens the door to an infinite number of dish possibilities. Cooking school students are taught how to make this sauce, which is considered one of the basic French “mother sauces.” Making a smooth, creamy sauce by whisking the butter and flour together while gently adding the milk will yield a consistent outcome. You won’t be disappointed if you wind up with a ruined sauce. There are several methods for repairing a faulty sauce in a short period of time.

How is white sauce used?

Asparagus, roasted chicken, and grilled fish are all good candidates for a drizzle of white sauce. It’s also the foundation for a variety of other dishes, including basic creamed spinach and biscuits with sausage gravy.

Can white sauce be made in advance?

If you use the sauce right away, it will have the best consistency for your dish; but, it may be made ahead of time and chilled for up to 3 days if necessary. When you’re ready to use it, gently heat it over low heat, whisking constantly, until it’s smooth. If the sauce becomes too thick, thin it with heated milk or cream, a spoonful at a time, stirring constantly. If you have a large amount of sauce, freezing it is an excellent option to consider. Pour the sauce into a freezer-safe container, covering the sauce with a layer of plastic wrap immediately on top of it; seal securely and freeze for up to 6 months, or until needed.

What can I add to white sauce to add flavor?

White sauce is a terrific, basic recipe that may be tweaked to suit the dish you’re making at the time. Finely chopped onion and/or garlic can be sautéed in the melted butter to enhance the taste even more. Alternatively, incorporate your preferred spices! An extra pinch of salt and pepper may go a long way, but how much you use truly depends on the food you’re preparing. While sage and thyme would make excellent additions to a white sauce served with butternut squash, oregano and basil would make excellent additions to a white sauce used in lasagna.

Learn further more about pasta sauce in our definitive guide on pasta sauce.

Nutrition Facts

4 g fat (2 g saturated fat), 12 mg cholesterol, 81 milligrams sodium, 3 g carbohydrate (0 fiber, 1 g sugar), 1 g protein in 2 tablespoons.

White sauce pasta

White sauce spaghetti is a quick and simple weekday dish that can be prepared in about 30 minutes. Enjoy this rich, creamy sauce with red chili flakes that has been expertly seasoned with Italian herbs and garnished with parmesan cheese. It’s a pleasant comfort dish that’s lighter and less hefty than others. White sauce pasta is simply cooked pasta that has been blended with a silky smoothdecadent white sauce consisting of milk, butter, and flour to create a creamy, silky sensation. The origins of white sauce, also known as Bechamel sauce, may be traced back to the Italian and French cuisines.

It serves as the foundation for a variety of different sauces, and it adds a great lot of versatility to your recipe collection as a result.

Whether you’re making pasta or using it as a basis for macaroni and cheese, the final result is always a pleasantly rich, silky consistency that you achieved by making a basic sauce of flour, butter, and milk from the ground up.

About white sauce pasta

To create white sauce pasta, which is one of the many excellent ways to include white sauce into a truly fantastic dinner, follow the recipe below. This dish provides a well-rounded supper that is filling, and it is a terrific way to include veggies into a pasta dish that will please your entire family and friends. It may be customized by altering the veggies or even the pasta that is used in it. The sauce serves as the foundation of this dish, so getting it just right is essential to success.

See also:  How To Cook Italian Sausage For Pasta

The procedure is straightforward, but it must be followed to the letter in order to produce a smooth, velvety sauce.

You will then find a whole new world of foods that you can easily prepare.

White sauce pasta is only the beginning of this itinerary.

How to make white sauce pasta (Stepwise photos)

1. Fill a big saucepan halfway with water and a pinch of salt (about 3 to 4 cups). 2. Bring 1 cup (100 grams) pasta to a quick boil in a large pot of water. 3Continue to cook over a medium-high heat until the pasta is al dente. To determine the right cooking time, refer to the pasta package’s directions. Four, double-check them one minute before the time specified on the box. They must be soft, firm, and chewy, but they must not be mushy or gummy. 5. Drain the water/stock into a sieve and set aside a little amount.


1 cup of mixed veggies should be added (I used carrots, sweet corn kernels, red bell peppers and peas).

Set these away for now.

Make white sauce pasta

7. When preparing the sauce, use a stainless steel pan. 2 tablespoons of butter should be added. 8. As soon as the butter has melted, add 1 teaspoon grated garlic (optional) and sauté for 30 to 40 seconds, until the garlic has become fragrant. Immediately after that, add 112 tablespoons of all-purpose flour. 9. Reduce the heat to a low to medium setting. Cook until the flour has lost its raw scent, which should take about a minute. Keep an eye out for any changes in the color of the flour. This is a really crucial phase.

  1. Everything is in working order.
  2. Turn the heat down to its lowest setting and slowly pour in 14 cup milk (warm milk).
  3. Begin to integrate the roux into the milk using a whisk or a spatula, working your way up the mixture.
  4. Stir in the flour until it has fully dissolved, creating a creamy sauce.
  5. 13.
  6. simmer (over a low heat) until the white sauce thickens, about 10 minutes.
  7. Dip a spoon or a spatula into the white sauce to see whether it’s done correctly.

Another option is to draw a line with your finger on the back of the spoon; you should be able to see a clear line with a gap when you have finished.


If you choose, you may also add a pinch of freshly ground nutmeg to the mixture.

You may use either parmesan or cheddar cheese.

Turn off the computer.

Taste the mixture and adjust the seasoning with extra salt and herbs if necessary.

Toss the veggies and cooked pasta into the white sauce and mix well.


Red chilli flakes and freshly ground black pepper can be sprinkled on top of the white sauce pasta.

It should be served immediately since the sauce thickens more as it cools. More Pasta Dishes to Try Pasta with a spicy sauce Pasta with chicken Pasta with scrambled eggs Pasta with vegetables and red sauce Soup with pasta Pasta with a red sauce

Customizing white sauce

Because of the versatility that bechamel sauce provides, it is an excellent choice for personalization. It truly is a blank canvas for a variety of spices to be applied. Here’s how to make it more personalized. Vegetables: Broccoli, peas, maize kernels, red bell peppers (yellow) and carrots not only provide additional nourishment, but they also offer a splash of color to the dish. You may use whatever vegetables that you choose that are in season. Meat: For those wishing to add some protein to the meal, cooked/sauteed chicken or sauteed shrimp elevate this basic sauce to new levels of deliciousness.

  1. Garlic is an excellent addition to this recipe if you want to take it in a more robust direction.
  2. Herbs: Fresh or dried herbs such as thyme, oregano, and basil not only provide a fresh flavor to dishes, but they also have a wonderful scent.
  3. The addition of a pinch of freshly grated nutmeg gives it a distinct French flavor.
  4. Cheese is a no-brainer in this situation.
  5. Consider experimenting with various types of cheese, such as mozzarella, or finding something that you enjoy.
  6. It swiftly transforms into a mornay sauce with the addition of cheeses such as Gruyere or a combination of Gruyere and white cheddar or parmesan.

Choosing pasta

Another method to make this dish your own is to switch up the type of pasta you use. To be sure, there are a plethora of forms to choose from on the market, and some are more suited to this particular recipe than others. For example, I recommend avoiding lengthy pasta forms such as spaghetti since they are not really strong enough to withstand this sauce, whilst smaller shapes such as orzo can quickly become lost in the sauce. Our preferred shapes are those that have a lot of surface area and texture, which helps to collect and retain the sauce.

Pro Tips

Preparing the pasta When preparing the pasta, it is critical to cook it to the right temperature in order to produce well-seasoned pasta with the desired texture. In this case, the pasta is said to be al dente, which signifies that it has preserved some of its toothsome bite. The easiest approach to ensure that your pasta is correctly cooked is to start with a large pot of water and lots of spaghetti sheets in it. Ideally, you should start with 3 cups of water for every 1 cup of pasta you intend to cook.

  1. This step is really necessary since the pasta has to be well seasoned at this point.
  2. Because every type of pasta has a recommended cooking time on the packaging, it is critical that you follow the instructions on the package.
  3. However, it should not be mushy, but rather firm and chewy without any crunch.
  4. Toss the spaghetti in the white sauce until everything is well coated.

As a rule, white sauce thickens as it cools, thus using this stock is always beneficial. Because it is seasoned and has a significant quantity of starch, this water will be ideal for loosening up your white sauce pasta and making it silky smooth!

Making perfect white sauce

Melt the butter well in a small saucepan over low heat until completely melted. Once the butter has melted, add the flour in a single batch. Pour in the milk and whisk continually for a couple of minutes, just long enough to allow the roux to acquire some flavor and stimulate its thickening characteristics while keeping it from becoming brown. Set aside in a different pan, slowly reheat the milk without allowing it to reach a full boil or come to a rolling boil. When you get to this point, gently add a tiny quantity of heated milk to the pan containing the roux, stirring frequently to ensure that the mixture is smooth and free from lumps.

Continue to simmer the sauce over low heat for approximately 5-8 minutes, allowing the sauce to thicken until it is glossy and the spoon leaves a trail in the bottom of the pan as it moves.

If it is done correctly, it will leave an open gap, indicating that the consistency is of the proper thick consistency.

Cold milk vs Warm milk

Expert chefs always recommend using cold milk instead of hot milk since heated milk might result in lumps of roux in the white sauce. Cold milk gives you plenty of time to mix the roux into your milk before it begins to cook. As a result, there are no lumps. When cold milk is added to a very hot roux, it might result in quick splatters if the roux is too hot. As a result, either slightly lower the temperature of the roux before adding cold milk or gently reheat the milk (not hot, nor freezing) before whisking it into the hot roux are recommended.

There are no lumps in this recipe since the roux is warm and the milk is heated.

Recipes that are similar

Recipe card

  • A cup of pasta (100 grams penne or macaroni)
  • A cup of warm milk (full fat or vegan milk, see notes)
  • A cup of all-purpose flour
  • Two tablespoons butter
  • A tablespoon of olive oil (to saute vegetables)
  • A quarter teaspoon of black pepper (crushed or ground, adjust to taste)
  • A quarter teaspoon of oregano (or dried mix Italian herbs)
  • Salt to taste
  • A quarter teaspoon of red chilli flakes (optional, adjust to

optional (1 cup mix veggies)

  • 14 cup carrots (finely chopped)
  • 14 cup corn kernels
  • 14 cup green peas
  • 14 cup bell peppers (finely chopped)
  • 14 cup scallions (finely chopped)

Cooking pasta

  • Bring 4 cups water and 1 teaspoon salt to a boil in a large saucepan
  • Set aside. Immediately after the water begins to boil rapidly, add the pasta. Cook until the pasta is al dente. When finished, the pasta should be tender but still have a bite to it (i.e., not too soft). 1 1/4 cup pasta water/stock should be set aside after draining fully in a colander. Optional: Heat 12 tbsp oil or butter in a skillet over medium heat and sauté veggies until slightly cooked but still crisp.

Making white sauce

  • Using a sauce pan, melt 2 tablespoons of butter. Reduce the heat to a low setting. Sauté the garlic (optional) for 30 to 40 seconds, or until it is fragrant, before adding the flour. Whisk it in with the buttersaute until the raw smell of the flour is gone
  • The flour may get little lumpy in the process of whisking. Remove the lumps and continue to sauté until the mixture no longer smells raw (around 5 minutes). Check to see that the color of the flour does not change. Pour the milk in a slow, steady stream. Whisk frequently to ensure that the roux (flour mixture) is fully incorporated with the milk. When you notice that the flour and milk are fully incorporated and there are no lumps, pour in the rest of the milk and stir thoroughly. Cook over a low to medium heat, stirring occasionally, until the sauce has thickened and coats the back of a spoon. See the photographs in the step-by-step section for further information. Add the cheese, if using, and gradually whisk the mixture until it has the consistency of a thick creamy sauce, about 5 minutes. After you’ve added the cheese, make sure not to overcook the dish. After that, remove the pan from the heat and add the oregano and ground pepper.

How to make white sauce pasta

  • Taste the dish and season with additional salt if necessary
  • Serve with vegetables and cooked pasta. Using a large mixing bowl, thoroughly coat the noodles with the creamy white sauce If the sauce is too thick, you may thin it down with 2 tablespoons of the conserved hot pasta boiled stock
  • However, this will make the sauce thicker. Red chili flakes are sprinkled on top. Because the sauce thickens even more as it cools, it is best to serve the white sauce pasta right away.

To make vegan white sauce, soak 12 to 15 cashews in warm water for 30 minutes before using. Only 1/4 cup water is needed to turn them into a silky smooth paste. Combine with 1.25 cup water to form 1.5 cups, which is the amount required in the recipe. The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Pasta with a white sauceAmount Per Serving *Percent Daily Value not calculated.

15 percent fiber (4 grams)17 percent sugar (13 grams)14 percent protein (16 grams) Vitamin A (4359IU) is 32 percent of the total.

35% iron, 2% magnesium, and 1% potassium A 2000-calorie diet is used to calculate the percent Daily Values (%DV). Swasthi’s Recipes are a collection of delicious dishes. In December 2016, this recipe was initially published, and it has since been updated and reposted in February 2021.

White Sauce

The traditional white sauce. Make a cheese sauce by combining cheese and milk. Other variations on this theme might include the addition of tomato puree, lemon juice, or egg yolk. People should not give something a lower rating because it is uninteresting or uninteresting. Because it is used as a basis or starting for additional sauces, white sauce is by definition bland. Use it as a basis for a macaroni and cheese dish; add roughly half a block of Velveeta and you’ve got yourself a delicious sauce.

Most helpful critical review

This dish was a hit with me. It is uninteresting and in desperate need of anything. As a starting point for a recipe, it’s perfect. I threw in some cheese and turned it into an alfredo sauce. More information can be found at

  • 5star values total 415
  • 4star values total 59
  • 3star values total 13
  • 2star values total 2
  • 1star values total 3
See also:  Where To Buy Palmini Pasta

The traditional white sauce. Make a cheese sauce by combining cheese and milk. Other variations on this theme might include the addition of tomato puree, lemon juice, or egg yolk. People should not give something a lower rating because it is uninteresting or uninteresting. Because it is used as a basis or starting for additional sauces, white sauce is by definition bland. Use it as a basis for a macaroni and cheese dish; add roughly half a block of Velveeta and you’ve got yourself a delicious sauce.

Because we were eating shrimp, I tossed in some smashed garlic, parmesan cheese, parsley, and pepper to dress it up.

I occasionally prepare a thinner sauce and use it as a basis for a cream soup base.

sHAKE WELL AND POUR INTO PAN More information can be found at

It’s called a béchamel, and it’s a basic French culinary sauce that everyone should know.

Salinity pepper nutmeg fresh smashed garlic bacon and parmesan cheese were all added.

Continue readingAdvertisement A basic, straightforward, and extremely flexible sauce.

Carolyn, thank you so much!

Finished with a sprinkling of grated parmesan and asiago cheese.

It is uninteresting and in desperate need of anything.

I threw in some cheese and turned it into an alfredo sauce.

White Pasta Recipe with Creamy White Pasta Sauce Prepared from Scratch

Are you getting tired of eating Red Tomato Pasta? Make this White Sauce Pasta a must-try! You can count on it to satisfy your taste buds thanks to its silky smooth and fragrant sauce, which is created from butter, milk, and all-purpose flour (maida). As with the tomato pasta, white pasta is also really simple to create and takes just 15-17 minutes to complete. Simply prepare a gently spiced fragrant fresh white sauce, stir-fry the vegetables, boil the pasta, and combine everything. Isn’t it simple to do?

Time required for preparation: 7 minutes 2 servings per recipe Note:

  • White Pasta has been made even healthier and more kid-friendly by using whole wheat pasta instead of regular pasta. You may, however, use any sort of pasta you like, whether it’s white pasta or whole wheat pasta, depending on your desire.


  1. Cook the uncooked pasta according to the package directions or as directed in the following instructions. In a deep sauce pan, combine 4-5 cups of water and bring it to a boil over medium heat. When the water begins to boil, add 3/4 cup Penne pasta and 1/2 teaspoon salt
  2. Cook until the pasta is al dente (cooked but not very soft). It will take around 10 to 12 minutes. Take a piece of spaghetti with your fork and bite into it to see if it is cooked or not. If the meat is a little firm to the biting, it has been cooked. If the meat is too tough to bite, it will require more cooking. Using a wide colander, drain the cooked pasta to remove any extra liquid
  3. Meanwhile, heat 1/2 teaspoon oil in a large skillet (or kadai) over high heat while the pasta is cooking. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli, and salt
  4. Stir and simmer for approximately 2-3 minutes, or until vegetables are somewhat softened but remain crunch-like in texture. Immediately remove them from the heat and place them on a platter. In the same pan or kadai, melt 112 tablespoons butter over medium heat until melted. 1/2 teaspoon finely chopped garlic and fry for 30 seconds
  5. Add 112 tablespoons maida (all purpose flour)
  6. Stir constantly and cook for a minute
  7. Remove from heat and set aside. Pour 112 cups milk into the mixing bowl, one cup at a time, while stirring constantly with a whisk
  8. Stir and mix for 1-2 minutes. Reduce the flame to a low setting. Continue to whisk and simmer until the mixture begins to thicken slightly, about 5 minutes. Depending on the size and thickness of the pan, it will take around 3-4 minutes to cook. This indicates that the mixture has begun to thicken when the back of a spoon begins to cover the back of the spoon, as illustrated in the photo above. 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a sprinkle of black pepper powder, and a pinch of salt
  9. Toss to combine. Make a thorough mix. Toss in the sautéed veggies and the pasta
  10. Extinguish the flames. Make a thorough mix. Transfer the dish to a serving platter and set it aside. The spaghetti with white sauce is now ready. Garnish it with shredded cheese and serve it while it is still warm.

Suggestions and variations include:

  • As the White Pasta Sauce cools, it will continue to thicken as it cools. So, while the spaghetti is still hot, serve it up and enjoy it. In step 10, you may add 2 tablespoons shredded cedar cheese or mozzarella cheese to give it a cheesy taste. Make use of the vegetables of your choosing. Sweet corn, button mushrooms, french beans, onion, and other vegetables (total of 1 cup chopped vegetables) are fantastic additions to creamy white pasta. Prepare leftover pasta by re-heating it with 1/4 cup milk or water to thicken the sauce before using it
  • Follow the techniques outlined below to prepare white spaghetti in big quantities for a gathering. Prepare the sauce, boiling pasta, and stir-fried vegetables ahead of time. Afterwards, just before serving, reheat the sauce (if it’s too thick, thin it up with a little water or milk), then add the boiled pasta and cooked vegetables
  • Combine well and simmer for 1-2 minutes more.

Soft and creamy in texture, with a mild flavor. Serving Suggestions: For supper, serve hot pasta on its own or with tomato soup, bread pizza, or garlic toast.

White Sauce Pasta

Pasta Recipes that Take 30 Minutes or Less Pasta ArrabiataEasy and Quick50 Minutes Recipes from across the world Mac and cheese is a comfort food. If you make this dish, please remember to rate it on the recipe card at the bottom of this page. Subscribe to my email newsletter, or follow me on Instagram, Facebook, YouTube, Pinterest, or Twitter for more vegetarian ideas.

White Sauce Pasta

  • White Sauce Pasta is a simple dish for cooked pasta in a delectable white sauce that is quick and easy to prepare. It is one of the most popular pasta dishes in the world. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted is 25 minutes.

for white sauce

  • 2tablespoonsButter
  • 1tablespoonwhole wheat flouror 2 tablespoons all-purpose flour
  • 1cupchilled milkor 250 ml chilled milk
  • 14teaspoonblack pepper powderor add as needed
  • Generous pinch of nutmegor grated nutmeg
  • Salt to taste
  • 2tablespoonsButter

for cooking pasta

  • 1 cup penne pasta (or 100 grams penne pasta)
  • 4 cups water
  • 1 tablespoon salt (or more as needed)
  • 1 tablespoon olive oil (or more as needed)

other ingredients

  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • Or 3 tablespoons to 1 teaspoon mixed herbs

for garnish

  • Pick your favorite herb or some spring onion leaves to garnish with. Vegetarian parmesan cheese or shredded cheddar cheese can be used in place of the parmesan cheese if desired (optional).

Making white sauce

  • Preheat a pot on the stovetop. Reduce the heat to a low setting and add 2 tablespoons of butter. You can use salted or unsalted butter
  • After the butter has melted and begun to bubble, add 1 tablespoon whole wheat flour or 2 tablespoons all-purpose flour
  • Once the flour has melted and begun to bubble, remove from heat. As soon as the flour is added, mix it vigorously with a wire whisk to combine it. Continue to whisk constantly to ensure that no lumps develop. The constant stirring aids in the uniform cooking of the flour. While stirring, you will see that the flour is foaming and rising up. Cook the flour until it releases a pleasant cooked scent and turns a pale golden color, about 5 minutes. Don’t let the flour brown
  • Keep the burner at its lowest setting and slowly add 1 cup cold milk into the pan in a steady stream. With one hand, pour the milk into the sauce mixture while using the other to whisk the sauce mixture. It is necessary to cool the milk in order to avoid the formation of lumps. It is possible to have lumps in your coffee if you use hot or warm milk or milk that is at room temperature. While the milk warms and heats up, make sure to stir it constantly. Slowly boil the sauce until it thickens, over a low heat. When the sauce has thickened sufficiently and coats the back of a spoon, turn off the heat and set aside. Stir in the spices, which include 14 teaspoon black pepper powder, a big sprinkle of nutmeg powder or grated nutmeg, and salt to taste. Keep the pot on the stovetop. To make a cheese sauce, combine 2 tablespoons of shredded cheddar cheese with the rest of the ingredients and mix thoroughly. Set away. Please keep in mind that the white sauce will thicken more as it cools. So that you can maintain the consistency as needed

Cooking pasta

  • In a saucepan, bring 4 cups water and 12 teaspoon salt to a boil. Immediately after bringing the water to a boil, add 1 cup of the penne
  • Cook the pasta over a medium-high heat until al dente
  • When the pasta has reached an al dente texture, turn off the heat and set the pasta aside. If you like a softer texture, you can boil the pasta for a few minutes longer if necessary. Toss the spaghetti in a strainer spoon and set aside.

Making white sauce pasta

  • Pour in the white sauce along with 14 teaspoons of dried oregano, basil, and thyme (if using fresh herbs). You may customize your dish by using herbs of your choosing. You may even include some steamed, cooked, sautéed, or roasted vegetables at this point. Ensure that everything is well mixed. Serve the white sauce pasta with some fresh herbs, such as parsley, chives, or dill, to finish it off. You may also top it with some shredded cheddar cheese if you’d like.
  • Stirring and combining flour: Once the flour has been added, it must be swirled often to ensure that no lumps develop. In addition, frequent stirring ensures that the flour is cooked uniformly. Cook the flour until it releases a pleasant nutty scent and turns a pale golden color, about 5 minutes. a smooth white sauce that is devoid of lumps: Cold milk should be used to provide a lump-free sauce. The use of hot, warm, or room temperature milk may result in lumps in the sauce. Observing the doneness of the white sauce: You will know the sauce has thickened properly when the back of the spoon is coated with it. For a cheesy white sauce, combine 2 teaspoons of freshly grated cheddar cheese with 2 tablespoons of heavy cream and mix well. Additionally, 1 tablespoon of grated vegetarian parmesan cheese can be used in place of the cheddar cheese. Herbs and vegetables: You may use fresh or dried herbs of your choosing to season your dish. Along with the herbs, you may also add steamed, roasted, or sautéed vegetables at this point. Alternatives to gluten-free foods include: Use gluten-free spaghetti to make the same dish as above. In order to make the white sauce, use rice flour or a gluten-free flour substitute. Alternatives for vegans include: Almond milk works really well in this recipe. Keep in mind to cook almond milk on a moderate heat to avoid it splitting or becoming gritty. Scaling the Recipe: You may simply double or even triple the recipe to accommodate your needs.

Nutritional Values Pasta with White SauceAmount Per ServingCalories396Calories from Fat 153 percent Daily Value*Fat17g26 percent Daily Value Saturated fatty acids (10 g/63 percent) Cholesterol is 47 mg16 percent cholesterol. Potassium276mg Sodium1666mg 72 percent Sodium1666mg 8 percent Carbohydrates (46g) 15 percent Protein 14% of the diet is made up of fiber 78% of the sugar is sucrose. Protein12g24 percent of the diet Calcium202mg20 percent Vitamin A600IU12 percent Vitamin C600IU12 percent Iron is 1.1mg6 percent of the total.

About Béchamel Sauce Pasta (With Vegetables)

This creamy, tasty, and nutritious dish for mixed vegetable pasta in white sauce is simple to prepare. I always have pasta or macaroni on hand at home, which I use to prepare a variety of pasta dishes on occasion. This veggie spaghetti dish is one that is frequently cooked at home and is enjoyed by everybody. As an accompaniment to the pasta, I bake a loaf of bread or a loaf of bread the day before and prepare a vegetable soup or tomato soup on the side.


  1. In the spaghetti, you can put whatever vegetables that you choose. Peas, baby corn, carrots, cauliflower, mushrooms, and potatoes are some of our favorite vegetables, and as a result, they are frequently used in our pasta dishes. Whenever feasible, I like to add veggies in my pasta dishes whenever it is possible. The addition of a variety of veggies to the pasta not only enhances the flavor and depth of the dish, but it also makes it more healthful. Dry basil and oregano have been added to the dish to enhance the tastes and spices. You may customize the dish by using your favorite herbs. If you are living in India and do not have access to dried basil and oregano, you may substitute a few fresh coriander or mint leaves for the dried herbs. Don’t use too much coriander or mint
  2. Only a modest quantity, around 1 teaspoon of finely chopped coriander or mint
  3. You’ll need to steam or simmer the vegetables before you can prepare this veggie pasta. You may either steam the vegetables in a saucepan or electric cooker, or you can cook them in a pressure cooker. Vegetables should be peeled and diced or cubed. Set aside
  4. I did not steam the mushrooms, but rather sautéed them, as you can see in the photos below
  5. Set away In this recipe, there is no need to create the white sauce separately. The white sauce is produced in the same pan as the boiled vegetables, and it is served immediately after.
See also:  How Many Calories In One Cup Of Pasta

Step by Step Béchamel Sauce Pasta (With Vegetables)

1. Steam or boil the potatoes, carrots, baby corn, and peas in a steamer or pressure cooker until they are tender. Drain and then cut the vegetables. Set aside for the time being. Then, in a skillet or saucepan, heat up enough water to cover the ingredients. Add a pinch of salt and a couple of droplets of oil. Bring the water to a boil, then add the pasta and simmer until the pasta is al dente. The pasta must be well cooked because they will not be cooked any further once they have been included into the finished meal.

  1. 3.
  2. Rinse well with running water and place aside.
  3. 4.
  4. Take care that it does not burn or get brown.
  5. Continue to cook until the onions are transparent.
  6. Place the sliced mushrooms on top of the dish.
  7. Saute the mushrooms until they begin to turn lightly browned around the edges, about 5 minutes.


Cook for 4 to 5 minutes on a low burner, stirring constantly, until the raw fragrance of the flour is gone.

Stir in the chopped cooked vegetables until everything is well-combined.


The flour will blend with the milk, and you will see the sauce gradually becoming thicker.



Immediately extinguish the flame. Serve the vegetable white sauce pasta hot or warm, topped with a sprinkling of parmesan cheese. To make this creamy pasta even more decadent, top it with shredded cheddar cheese and bake it until the cheese melts in a preheated oven until the cheese is melted.

Béchamel Sauce Veggie Pasta

  • Dassana Amit contributed to this article. Pasta and veggies are cooked together in a smooth and creamy béchamel sauce or white sauce to create this delicious vegetarian dinner. Preparation time: 30 minutes Cooking Time: 40 minutes Time allotted: 1hr10mins
  • 1 cup shell pasta or macaroni
  • 1.5 cups chopped white button mushrooms
  • 12 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)
  • 1 medium to large onion
  • 1 medium to large carrot
  • 4 to 5 ears of corn
  • 1 medium onion, minced
  • 2 to 3 tiny garlic cloves, coarsely chopped
  • 4 to 5 ears of corn To make this recipe, you’ll need 2 cups whole full fat milk, 2.5 tablespoons all purpose flour, 12 teaspoon dried oregano or basil (or a combination thereof), 2 to 3 tablespoons butter, 2 to 3 tablespoons shredded cheddar or ordinary cheese (optional), salt and freshly ground black pepper to taste.


  • Prepare the potatoes, carrots, baby corn, and peas by steaming or boiling them in a steamer or pressure cooker. Drain and then cut the vegetables. Keep it aside for the time being. In a pan, bring enough water to a boil with a pinch of salt and a few drops of oil
  • Bring a pot of water to a boil, then add the pasta and simmer until the pasta is totally cooked
  • Remove the pasta from the pot and rinse it with water. Drain the water and set it aside.

making vegetable pasta in white sauce

  • Melt the butter in a small saucepan. Sauté the onions and garlic until the onions are softened, then add the mushrooms and cook for another minute or two. Continue to stir and sauté the mushrooms until they are just browned on the edges
  • Initial sauteing of the mushrooms will cause them to leak fluids, which will eventually evaporate as the mushrooms continue to cook. Ensure that there is no moisture left in the pan. Maintain constant stirring between bursts of sautéing the mushrooms. Afterwards, add the chopped capsicum (bell pepper) and cook for 10 to 12 minutes, stirring occasionally. Add the flour and cook for 4 to 5 minutes, stirring constantly. Add the cooked veggies and sauté for a minute or two more. Pour the milk into the pan in a slow, steady stream while stirring constantly. The flour will blend with the milk, and you will see that the sauce is gradually becoming thicker. Season with salt and pepper, as well as oregano or basil, or any other herbs of your choosing
  • When the sauce begins to thicken and reaches the appropriate consistency, remove it from the heat. In a large mixing bowl, combine the pasta and the veggies until the white sauce is evenly distributed throughout the pasta. Turn off the heat
  • If the white sauce gets too thick or lumpy, thin it with additional hot water or milk
  • If the sauce becomes too thick or lumpy, add more hot water or milk
  • Finally, if desired, sprinkle some shredded cheese on top. Toss the heated pasta with the creamy vegetable white sauce and some toasted bread or baguette

Nutritional Values Veggie Pasta with Béchamel SauceAmount Per ServingCalories484 per serving calories from fat 162 percent of the daily recommended intake 10g Saturated Fatty Acids *Fat 18g28 percent Cholesterol (63 percent): 47 milligrams Sodium544mg is 16 percent of the total. Potassium 756mg at 24 percent Carbohydrates (22 percent): 64 g 6 g of fiber (21 percent) Sugar (25 percent) 16 grams 18 percent of the total protein19g Vitamin A4371IU is 38 percent of the total. 87% Vitamin B1 (Thiamine) 1 mg 87 percent Riboflavin (Vitamin B2), 1 mg (67 percent).

  1. Magnesium (11 percent, 72 milligrams) Phosphorus is 18 percent of the total, or 389 milligrams.
  2. Note: This recipe article is from the archives (February 2017).
  3. It was first published on February 1, 2017.
  4. I provide vegetarian recipes from India to people all around the world.
  5. I can assist you in making your culinary journey easier by providing you with tried and proven recipes that are presented with step by step images, plenty of hints, and recommendations to help you along the way.

white sauce pasta recipe

Also available in Kannada and English are translations of this post (Hindi) White sauce pasta recipe | white sauce pasta recipe | creamy white pasta sauce | white sauce pasta recipe Featuring step-by-step photos and video instructions simple and popular cheesy pasta recipe created with creamy white sauce and delicious penne pasta that is quick and easy to make. The recipe is heavily influenced by the white-colored pasta popular in Italy, but it has been altered and changed to suit the tastes of Indian palates.

  • White sauce pasta recipe |
  • creamy white pasta sauce |
  • However, there are two basic recipes that have been well liked by many Indians throughout the years.
  • Some people may be familiar with the white sauce pasta dish, but for many others, it may be a completely new meal.
  • In addition, these pastas must have a spicy, savory flavor, or in other words, they must have a chatpata-like flavor.
  • Although it may not check all of the categories, it does fulfill the cheese and creamy craving.
  • However, I have made an effort to keep it light; thus, do not overdo it by adding more.

Finally, before concluding this recipe, I would like to provide some ideas, recommendations, and variants for topasta recipe in white sauce.

As a result, once the sauce has been allowed to cool, it may thicken, and the consistency may need to be adjusted by adding water.

Having said that, it is necessary to cut the vegetables small in order for them to be cooked rapidly.

It is not recommended to use spaghetti, lasagna, or orzo since it may become dissolved in the sauce, resulting in a tragedy.

It mostly contains my other recipes collection, which includes chocolate cookies, pineapple upside-down cake, chocolate swiss roll on a pan, hot chocolate, cappuccino, veggie burger, chocolate custard, cold coffee, bread pizza, and cupcakes, among others.

In addition to these, I’d like to draw attention to some of my other recipe categories, like as

  • Recipes for snacks, street food, and sandwiches are all available.

pasta recipe in creamy white sauce video recipe:

pasta with white sauce made simple | simple white sauce pasta recipe | creamy white pasta sauce Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Coursedinner CuisineItalianServings2Servings Calories696kcal

for boiling pasta:

  • 6 cups water
  • 1 teaspoon salt
  • 2 cups pasta (elicoidali or penne)
  • 6 cups water

for sauteeing vegetables:

  • 2 tablespoons oil
  • 3 cloves garlic (finely chopped)
  • 12 onion (chopped)
  • 12 carrot (chopped)
  • 12 capsicum (chopped)
  • 3 tablespoons sweet corn
  • 12 teaspoon pepper (crushed)
  • 12 teaspoon salt

for white pasta sauce:

  • 2-tablespoonbutter
  • 3-tablespoonmaida / simple flour
  • 2-cupmilk
  • 12 teaspoon pepper (crushed)
  • 12-tablespoonchilli flake
  • 12-tablespoonmixed herbs
  • 12-tablespoonsalt
  • To begin, bring 6 cups water and 1 teaspoon salt to a boil in a big kadai
  • After the water comes to a boil, add 2 cups pasta. In this recipe, I used elicoidali pasta, but you could also use penne pasta
  • Boil for 7 minutes, or until the pasta is al dente. Remove the pasta from the pot and set it aside
  • In a frying pan, heat 2 tablespoons oil and sear 3 cloves garlic
  • Add 12 onion, 12 carrot, 12 capsicum, and 3 tablespoons sweet corn
  • Cook until vegetables are tender. sauté for a minute or until veggies begin to shrink somewhat but still retain their crispness
  • Moreover, season with 12 tsp pepper and 12 tsp salt
  • Cook until the spices are fully mixed, about 5 minutes. relegate to the side To make a white sauce for pasta, melt 2 tablespoons butter in a saucepan over low heat, then add 3 tablespoons maida and cook until the maida becomes fragrant but does not change color. add 1 cup milk and whisk thoroughly
  • Continue to mix for a few minutes until the sauce thickens without creating any lumps In a separate bowl, whisk together 1 more cup of milk and continue to whisk constantly until the sauce thickens. Cook until the sauce is silk smooth and creamy in texture, stirring occasionally
  • Add 12 tsp pepper, 12 tsp chilli flakes, 12 tsp mixed herbs, and 12 tsp salt, mixing well to ensure that everything is well combined
  • Add in the sautéed vegetables, mixing gently
  • If the sauce thickens, add 2 tbsp of the boiled pasta water, stirring gently to ensure that everything is well combined
  • Serve immediately. Using a whisk, break Final step: shortly before serving the white sauce pasta, garnish with freshly grated cheese.

Calories:696kcal Carbohydrates:78g Protein:19g Fat:35g 13 g of saturated fat Cholesterol:55mg Sodium:2593mg Potassium:674mg Fiber:5g Sugar:18g Vitamin A: 4436 International Units (IU). Vitamin C (44 milligrams) Calcium:329mg Iron:2mg This recipe will be saved. Subscribe to our YouTube channel by clicking here to be kept up to speed with our latest video recipes.

how to make white sauce pasta with step by step photo:

  1. To begin, bring 6 cups water and 1 teaspoon salt to a boil in a big kadai
  2. After the water comes to a boil, add 2 cups pasta. If you don’t have elicoidali pasta, penne pasta can be substituted. Boil the pasta for 7 minutes, or until it’s al dente, then drain and set aside.

sauteing vegetables:

  1. 2 tablespoons oil in a frying pan
  2. Saute 3 cloves garlic until fragrant
  3. Add 12 onion, 12 carrot, 12 capsicum and 3 tbsp sweet corn
  4. Saute for a minute or until vegetables shrink slightly but remain crunchy
  5. Season with 12 teaspoons pepper and 1 teaspoon salt
  6. Continue to saute until the spices are well combined. Remove from heat. relegate to the side

white sauce preparation:

  1. To make a white sauce for pasta, melt 2 tablespoons butter in a skillet over low heat, then add 3 tablespoons maida and cook until the maida becomes fragrant but does not change color
  2. Remove from heat. Now, add 1 cup milk and well mix it up
  3. B) Continue to stir until the sauce thickens but does not form any lumps In a separate bowl, whisk together 1 more cup of milk and continue to whisk constantly until the sauce thickens. Using a whisk, break up any lumps that may have formed. Allow for a silky smooth and creamy texture to develop in the sauce. toss in 12 tbsp pepper, 12 tbsp chilli flakes, 12 tbsp mixed herbs, and 12 tbsp salt, mixing thoroughly to ensure that everything is evenly distributed
  4. Mix the sautéed veggies with the rest of the ingredients now pour in the boiling spaghetti and gently combine
  5. If the sauce becomes too thick, add 2 tablespoons of the boiling pasta water. Gently blend everything, ensuring sure it’s well included. Final step: shortly before serving the white sauce pasta, sprinkle it with shredded cheese.


  • To begin, sauté the maida on a low to medium temperature to avoid it from changing color
  • Then remove from heat and set aside. Also, to make pasta more nutritious, you may add any veggies of your choosing. Additionally, add cream to the milk to form a creamier white sauce for pasta
  • Lastly, a big amount of cheese is added to the white sauce pasta dish to make it taste even better.

Also available in Kannada and English are translations of this post (Hindi)

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