White Sauce Pasta
Creamy, rich, and comforting, White Sauce Pasta is a classic dish made with a smooth béchamel sauce, tender pasta, and a touch of garlic and cheese. Perfect for quick dinners or cozy meals, this versatile recipe can be customized with vegetables or protein for a delicious, satisfying dish every time.
Ingredients
- 8 oz 225 g pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk warm
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese optional
- 1 cup mixed vegetables optional: broccoli, mushrooms, bell peppers
- Fresh parsley for garnish optional
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside.
Make the white sauce (béchamel):
- In a pan, melt butter over medium heat.
- Add flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually add warm milk, whisking to avoid lumps.
- Cook until the sauce thickens and becomes smooth.
Add flavor:
- Stir in garlic, salt, pepper, and oregano.
- Add Parmesan cheese and mix until melted.
Combine:
- Add cooked pasta and vegetables (if using) to the sauce.
- Toss well to coat everything evenly.
Finish and serve:
- Sprinkle mozzarella on top if desired and let it melt.
- Garnish with fresh parsley and serve warm.
Notes
- Creamier texture: Add a splash of heavy cream for extra richness.
- Protein option: Add grilled chicken, shrimp, or tofu.
- Avoid lumps: Always whisk continuously when adding milk.
- Storage: Refrigerate leftovers for up to 3 days; reheat with a splash of milk.