Step-by-Step Instructions

1. 1.Boil the Pasta

   Boil 200-250 grams of penne pasta in water for 15 minutes until thoroughly cooked. Set aside.

2. 2.Prepare the White Sauce (Béchamel)

   In a pan, melt 50 grams of butter over medium heat. Once melted, add 3 tablespoons of fine flour (maida). Roast the flour in the butter until it reaches a sandy consistency and turns light brown, ensuring no lumps. This is called a 'roux'.

3. 3.Add Milk and Whisk

   Pour 1 liter of milk into the roux. Immediately whisk continuously to break down any lumps and combine the milk and flour mixture. Continue whisking until the sauce comes to a boil and thickens slightly. Once it boils, turn off the gas.

4. 4.Strain the White Sauce

   While the sauce is still hot, strain it through a fine-mesh strainer into a bowl to remove any remaining lumps, ensuring a smooth consistency. The perfect white sauce should be thick and creamy.

5. 5.Sauté Aromatics and Vegetables

   Heat 3 teaspoons of olive oil in a pan over medium heat. Add 1 teaspoon of finely chopped garlic and sauté until fragrant, ensuring it does not change color. Add 1 finely chopped medium onion and sauté until translucent (filmy consistency), without browning.

6. 6.Add Vegetables and Seasonings

   Add the boiled vegetables (broccoli, zucchini, golden corn) to the pan. Season with 1/2 teaspoon pepper powder, 1/2 teaspoon chili flakes, 1 teaspoon oregano, and salt to taste. Toss everything together to combine the flavors. Add 4 basil leaves and toss again.

7. 7.Combine with Pasta

   Add the boiled penne pasta to the pan with the sautéed vegetables and seasonings. Toss well to ensure the pasta is evenly coated and heated through.

8. 8.Add White Sauce and Cream

   Reduce the heat to low. Pour 4 ladles of the prepared white sauce over the pasta and vegetables. Mix gently but quickly. Immediately add 4 tablespoons of fresh cream and mix again. Turn off the gas to prevent overcooking and making the pasta mushy.

9. 9.Finish and Serve

   If desired, sprinkle grated Parmesan cheese over the pasta and give it a final gentle toss. Serve hot and enjoy your creamy white sauce pasta.