This is the most loved dish cooked by me in my home. I almost cook it every weekend because apart from taste it is nutritious too. Here is a white sauce recipe with pasta but this sauce can also be used as a dressing for salad or soups.
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Yield / Serves
For White Sauce:
Courflour 2 tsp
Lukewarm Milk 1 cup
Butter 1 tbsp
Cheese 4 slices/6-8 cubes/grated 4 tbsp
Mayonese 3-4 tbsp
Mixed herbs 1tsp
Oregano 1 tsp
Salt to taste
Crushed Black Pepper 1/2 tsp
For Pasta: Pasta Penne / Fusilli 250 gm
Chopped Vegetables of your choice [ bell peppers, brocoli,carrot , beans etc]
Green chillies as per taste
Ginger [finally chopped] 1/2 tsp (optional)
Garlic [finally chopped] 1/2tsp (optional)
Onions long sliced 2 tbsp
Olive oil/ Vegetable oil 1 tbsp
Water 1 l
First of all boil water with salt and in boiling water add pasta of your choice. Cooking time is mentioned on most pasta packs.Here I am using Bambino penne pasta which I have cooked covered for 10 min and on medium flame.
Drain pasta and save some of the boiled water to be used in sauce. While your pasta was cooking in another pan u can cook your vegetables with onions ginger garlic & salt in olive oil. I like vegetables slightly cooked but you can keep them crunchy.
Heat a pan melt butter. Dissolve cornflour in milk & add to melted butter. Cook for 1 min & add all other sauce ingredients one by one . Keep stirring to avoid formation of lumps. keep cooking on slow flame. Add boiled pasta water for consistency.
Mix boiled pasta into vegetables.Stir gently.Add cooked sauce to it and again stir gently. Switch off the gas and serve hot
- Taste salt when you are mixing everything.
- This sauce thickens quckly upon cooling so keep it little thin when cook and eat your pasta when it is still warm.
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