White Sauce Pasta – Easy Recipe

Ready in

30 mins

Cuisine

Italian

Prep Time

10 min

Cook Time

20 min

Serving

2-3 People

Difficulty

Easy

Calories / Serving

~500 kcal

Spicy Level

Mild
Recipe by Ghar ka khana with Manpreet on YouTube
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Measurements
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All Ingredients

For Boiling Pasta

All Ingredients

For Sautéing Vegetables

All Ingredients

For White Sauce

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Boil the Pasta

    In a pan, add water, 1 tbsp olive oil, and 1 tsp salt. Bring to a boil. Add 1 packet (approx. 250-300g) of penne pasta and boil until (around ). Once boiled, drain the pasta and rinse with cold water to stop the cooking process and prevent sticking.

  2. Sauté Vegetables

    In a separate kadhai (wok), heat 2-3 tablespoons of ghee or olive oil. Add 1 chopped medium onion and 1 cup of sweet corn. Add a pinch of salt. for until the onions are translucent and the corn is slightly tender. Remove the vegetables from the kadhai and set aside.

  3. Prepare White Sauce Base

    In the same kadhai, add another 2-3 tablespoons of ghee or butter. Once melted, add 2 tablespoons of maida (all-purpose flour). the maida for about until its raw smell disappears, ensuring it does not turn golden brown.

  4. Add Milk and Seasonings

    Gradually add 1 cup of milk to the maida mixture, stirring continuously to prevent lumps. Once the milk is slightly warm, add 1 teaspoon of black pepper, 1 teaspoon of oregano, and 1 teaspoon of chili flakes. Stir well to combine all the spices.

  5. Add Cheese and Vegetables

    Add 1 cube of cheese (or desired amount) to the sauce and stir until it melts and the sauce thickens slightly. Then, add the previously onions and sweet corn to the white sauce and mix thoroughly.

  6. Combine with Pasta

    Add the boiled and drained pasta to the white sauce mixture. Mix everything gently for , ensuring the pasta is evenly coated with the creamy white sauce and vegetables.

  7. Serve

    Your white sauce pasta is ready. Serve hot, optionally garnished with extra chili flakes and oregano.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • Add other vegetables like capsicumCustomise

    Mushrooms, or broccoli.

  • Use butter instead of gheeIngredient swap

    Use butter instead of ghee for a richer flavor.

  • Add different types of cheese for varied tasteCustomise

Helpful Tips

Small details that can improve the final result.

  • TipEnsure to Add Milk Gradually

    Ensure to add milk gradually to avoid lumps in the white sauce.

  • TipDo Not Overcook the Maida

    Just cook until the raw smell disappears.

  • Flavour tipAdjust Chili Flakes and Oregano to Your Taste
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