White Sauce Pasta Recipe Card
White sauce pasta made with creamy homemade white sauce which doubles the flavor. Oregano & chili flakes on top makes it more special and tasty dish.
Equipments
Ingredients
For Boiling Pasta
- 200 grams Penne Pasta
- Water for boiling
- Salt to taste
- A pinch of Black Pepper powder
- 1 tablespoon Oil
For White Sauce
- 30 gram Butter
- 30 gram Refined Flour
- 400 ml Milk
- Salt to taste
- A pinch of Black Pepper powder
- ½ teaspoon Oregano
- A pinch of Nutmeg powder
- 50 gram Processed Cheese
- Boiled/cooked pasta as required
Instructions
- Bring a large pot of salted water to a boil. Add the pasta,2 teaspoon oil and cook according to the package instructions until al dente.2. Drain the pasta in sieve and set it aside.3. Pour some oil on boiled pasta. It will help pasta not get sticky with one another.4. Now add salt & black pepper in it.Prepare the white sauce 5. In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until the mixture turns golden and smooth. Afterwards, slowly pour the milk into the saucepan while whisking constantly to prevent lumps from forming. Continue whisking until the mixture thickens and comes to a gentle simmer. This should take about 5-7 minutes.6. Season the sauce: Season the white sauce with salt and pepper to taste. You can also add grated Parmesan cheese at this stage for extra flavor and creaminess. Stir well to incorporate the seasonings.7. Combine the pasta and sauce: Add the cooked pasta &grated cheese to the saucepan with the white sauce. Toss the pasta gently to coat it evenly with the sauce. If you're adding any optional ingredients like sautéed mushrooms, cooked chicken, or steamed vegetables, this is the time to add them as well.8. Serve and garnish: Once the pasta and sauce are well combined, transfer the white sauce pasta to serving plates or bowls. You can garnish it with additional grated Parmesan cheese, chopped parsley, or a drizzle of olive oil, if desired.Your White Sauce Pasta is Ready
Video
Notes
- The general ratio for the white sauce is 2 tablespoons each of butter and flour for every 2 cups of milk. Adjust the quantities according to the amount of sauce needed.
- Cook the flour and butter mixture (roux) over medium heat until it turns a light golden color. Be careful not to let it brown too much, as it can affect the flavor of the sauce.
- When adding milk to the roux, do it gradually while whisking continuously. This helps prevent lumps from forming and ensures a smooth sauce.
- The sauce should have a thick and creamy consistency, similar to a pourable gravy. If it's too thick, add a little more milk. If it's too thin, cook it for a few more minutes to reduce and thicken.