White Sauce Vegetable Pasta, an easy to make delicious pasta with a lot of vegetables. White sauce is also known as bechamel sauce made from butter, flour and milk. It's one of the five mother sauces in western cuisines and the word bechamel is from French which means thick white sauce.

In our home, both me and ST like coriander pesto pasta and tomato sauce pasta, white sauce pasta is not our favourite but occasionally it's OK. But now, since the kid likes the white sauce pasta and having a little bit without any fuss compared to other foods. So change of scenery in my kitchen, that's why now i'm making white sauce pasta at home !

While travelling from India to here, my LO ate only the white sauce pasta that the airline provided out of all the food that i had packed. Ever since, i have been making this white sauce pasta for him and after eating all the leftovers, i have to admit that indeed it's delicious and i too started to like it.

Related: More Pasta, Pizza and Sauce Recipes

In today's recipe, i haven't prepared the sauce ahead. Just sprinkled the flour on the cooked veggies and sauteed. By this method, the chances of forming lumps in the sauce is so minimal, so the sauce would be lump free and absolutely smooth. Additionally, the recipe just needs one vessel to cook and clean later :-)

However this method is not the traditional way of making white sauce pasta but i can assure you that it's super easy to make and finger licking delicious.

Now let's check out on how to make this creamy white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Fusilli Pasta - 1 cup

Onion -1/2

Carrot - 1

Capsicum - 1 (small)

Mushroom - 1/2 cup(chopped)

Frozen Peas - 1/4 cup

Milk - 2 cups

Olive oil / Butter - 3 tbsp

All purpose flour - 3 tbsp

Cheddar cheese - 1/4 cup

Garlic - 2 cloves

Salt - to taste

Pepper - to taste

Procedure

First cook the pasta as per the package instructions and keep it aside. Cut all the vegetables and keep it ready. Heat a large pan with olive oil.

Next add the crushed garlic. Give a quick stir and when it's aromatic, add the vegetables along with salt(enough for the vegetables) and pepper powder.

Cook the veggies till they are soft and then add the flour, give a good mix with the vegetables and roast the flour for a min or two in a low flame.

Next add the milk & salt and mix it well. Now increase the heat & stir it continuously, the sauce would be thicken in a couple of mins.

The sauce should coat the back of the ladle well and if you should be able to draw a line with your fingers. That's the perfect consistency of the sauce. Now add the cheese and the cooked pasta.