Creamy White Sauce Pasta with Roasted Vegetables
35 minutes
1315 reads
About Creamy White Sauce Pasta with Roasted Vegetables
Craving a creamy, comforting pasta dish that tastes like pure indulgence? This Creamy White Sauce Pasta with Roasted Vegetables transforms ordinary pasta into a restaurant-worthy meal.The secret lies in the luscious homemade white sauce, perfectly coating every strand and mingling with the sweetness of vibrant roasted vegetables. Easy enough for a weeknight dinner, yet elegant enough for a special occasion, this recipe is a guaranteed crowd-pleaser.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Pasta
- 2 cup Penne Pasta
Vegetables
- 1/4 cup Onion diced
- 1/4 cup Bell Peppers diced, green
- 1/4 cup Bell Peppers diced, yellow
- 1/4 cup Bell Peppers diced, red
- 8 florets Broccoli
White Sauce
- 2 tbsp All-Purpose Flour
- 1 tbsp Butter
- 3 cup Milk
- 2 clove Cloves
- 1/2 tsp Salt or to taste
- 1 tsp Sugar
- 1/4 tsp Pepper black
- 1/4 tsp Pepper Flakes red
- 1/4 tsp Oregano dried
Other Ingredients
- 1 tbsp Butter for sautéing vegetables
- 2 tsp Garlic minced
- 1/2 tsp Salt for pasta water
- 1/2 cup Mozzarella Cheese shredded
- Pepper Flakes for garnish, red, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Adding salt to the pasta water seasons the pasta itself.
- Add the penne pasta to the boiling water and cook according to package directions until al dente. This ensures the pasta has a pleasant chewiness.
- While the pasta cooks, prepare the roasted vegetables. In a large pan, melt butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the diced onions, bell peppers, and broccoli florets to the pan. Sauté for 2-3 minutes until slightly softened.
- Season the vegetables with salt, red pepper flakes, and dried oregano. Set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux. This helps thicken the white sauce.
- Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming.
- Stud a peeled onion half with cloves and add it to the milk. The onion and cloves infuse a subtle flavor into the sauce.
- Continue to stir the sauce over medium heat until it thickens to your desired consistency. Remove and discard the onion.
- Season the white sauce with salt, sugar, black pepper, red pepper flakes, and dried oregano. Stir well to combine.
- Drain the cooked pasta and add it to the white sauce. Toss to coat evenly.
- Add the sautéed vegetables to the pasta and mix gently.
- Stir in the shredded mozzarella cheese until melted and creamy.
- Serve the pasta hot, garnished with red pepper flakes for an extra touch of spice.
Recipe Notes
Good To Know
- Use vegetables of your choice.
- Penne pasta tastes great when served hot only.
- Use pasta of your choice.
- Add a clove-inserted onion while boiling the pasta water for a pleasant aroma.
Expert Tips
- For a richer flavor, consider using freshly grated Parmesan cheese instead of pre-grated.
- Blanch your chosen vegetables briefly before adding them to the sauce to maintain their vibrant color and crisp texture.
- Taste and adjust seasonings throughout the cooking process, adding more salt, pepper, or herbs as needed.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of milk or cream to prevent sticking.
Recipe Video
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Recipe Nutrition
Calories: 253kcalCarbohydrates: 36gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gCholesterol: 9mgSodium: 855mgFiber: 2gSugar: 13g
Priyashii's Kitchen
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4 Comments
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This is so tempting! Thank you.
So delicious! Excited to make it.
Looks incredible! Thanks for the details.
I’m eager to make this recipe!