MithoWhite Sauce Pasta
White Sauce Pasta is smooth and indulgent, made for days when you want rich creamy comfort.
Ingredients
- 250 g Penne or fusilli
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 3 cups Milk, warm
- 80 g Cheese, grated
- 1 tbsp Garlic, minced
- 1 small Onion, diced
- 2 cups total Capsicum, sweetcorn and broccoli
- 1 tsp each Oregano and chili flakes
- 1 pinch Nutmeg, grated
- to taste Salt and black pepper
Steps
- Serves 2. Boil the pasta in well-salted water for one minute less than the packet says, and save a cup of the cooking water before draining.
- Melt a tablespoon of the butter and soften the garlic, onion and vegetables for 4 minutes, keeping them with some bite, then set them aside.
- Melt the rest of the butter, stir in the flour, and cook 2 minutes without letting it take on any colour.
- Pour the warm milk in gradually, whisking after each addition, until the sauce is smooth and thick enough to coat the back of a spoon.
- Season with salt, pepper, nutmeg, oregano and chili flakes, then stir in the cheese off the heat.
- Fold in the vegetables and the drained pasta, loosening with the reserved pasta water until it flows.
- Serve straight away; a white sauce keeps thickening as it sits.
Nutrition
| Per serving (1 plate · creamy pasta) | Per 100 g |
|---|---|
| 647 kcal | 156 kcal |
| Protein: 23.7 g | 5.7 g |
| Carbs: 80.5 g | 19.4 g |
| Fat: 25.7 g | 6.2 g |
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