Penne Pasta In Creamy White Sauce / Easy Veg Pasta in White Sauce Recipe

One of the most popular dishes from the Italian Cuisine , Pasta come in many shapes that can be paired with variety of sauces and thus offer endless flavor possibilities. Pasta dishes are delicious, easy and take less time to cook . They can make up for a delicious light meal on a weekend evening without taking much efforts and time.

Kids generally love pasta and my son is no exception to it. I make it , 2-3 times a month as an after school snacks for him which he enjoys thoroughly. Pasta in a white sauce is creamy , delicious and has healthy goodness of vegetables. Flavored with mixed dried Italian herbs, black pepper and chilly flakes , this pasta dish is a treat to the taste buds and is ready within 30 minutes. 

The recipe to pasta in white sauce is quick and easy to follow. The boiled pasta are tossed with cooked and sauteed vegetables and white sauce and seasoned with Italian herbs, black Pepper and chilly flakes. I have added Broccoli , colored Bell Peppers and Sweet Corn in this recipe. You can use Mushrooms , Baby Corn, Peas , Carrots or any other vegetable of your choice. My son does not like the flavor of garlic and onion in white sauce so i have not added , you may add minced garlic clove and finely chopped onion in this recipe. 

The recipe for white sauce calls for use of refined flour , but i have replaced it with whole wheat flour. Addition of cheese is optional but it makes the pasta creamy ,smooth and rich. I have added 2 tablespoon of grated cheese in this recipe. Italian dried herbs like, oregano, basil or thyme can be used in this recipe as per availability. I have used mixed herbs .

                            

Servings: 3-4 

Preparation Time: 10 minutes

Cooking time: 20 minutes

Ingredients 

For Pasta:

• 1 cup Pasta (i have used Penne)
• 1 teaspoon oil
• Salt to taste

For White sauce:

• 1 1/2 tablespoon butter
• 1 tablespoon whole wheat flour / refined flour
• 1 1/2 cup full cream milk (boiled and cooled)
• 2 tablespoon grated cheese (Cheddar or Mozzarella or Amul ) 
• 1/2 teaspoon black Pepper powder
• Mixed Italian herbs as per taste
• Chilly flakes as per taste
• Salt to taste

 Vegetables and other ingredients

• 3/4 cup Sweet Corn kernels
• 1 cup Broccoli florets
• 1 small Red Bell Pepper, diced
• 1 small Yellow Bell Pepper, diced
• 1/2 tablespoon butter
• Chilly flakes as per taste
• Salt to taste

Method:

1. Heat enough water in a sauce pan , add salt and oil to it. Once the water boils add pasta and cook it uncovered until al dente (it is soft but firm) . Keep stirring in between . Strain the cooked pasta through a colander and reserve 1 cup of the water in which the pasta is cooked. ( this starchy water may be used further to thin the sauce) 

   2. Meanwhile boil the sweet corn kernels either in an open vessel or in a microwave. I have boiled them in microwave for 5 minutes. Drain and keep aside until use.

   3. In a sauce pan melt butter on a low flame and  add flour to it. Roast the flour well for about a minute.

   4. Add 1/2 of the boiled and cooled milk slowly , as you stir the flour continuously so that it blends well with the milk without forming lumps.

   5. Now stir in remaining milk and allow the sauce to boil and thicken. Season it with black pepper powder, salt and chilly flakes. (be careful while adding salt as veggies and pasta also have salt).

   6. Lastly add grated cheese , mix well and cook for a while and put off the flame. The white sauce is ready. If the sauce appears lumpy and thick , add hot water( we reserved in step 1 )to thin it. Allow the sauce to simmer until desired consistency is reached.

   7. Mean while heat butter in another pan and add the boiled sweet corn kernels and other veggies and saute for 1-2 minutes. Season the veggies with salt and chilly flakes. Do not over cook the bell peppers and broccoli . Veggies give a nice crunch to the creamy pasta.

   8. Add the sauteed vegetables to the white sauce and stir well .

   9. Lastly add boiled pasta to vegetables and white sauce and stir so that the pasta coats well with the sauce. 

  10. Serve the pasta immediately in warm dishes. Sprinkle chilly flakes if desired and enjoy with your loved ones !

Notes:

• Mushrooms, Baby corns, Peas , Carrots can be used in this recipe
• If the white sauce appears thick and lumpy , thin it with the reserved hot water we used to cook the pasta. 
• For flavoring the pasta , herbs like dried oregano, thyme or basil can be used. I have used mixed herbs. In case you do not get any Italian herbs, use little fresh cilantro or mint to flavor the pasta.
• I have used Penne pasta in this recipe. You can use Macaroni , shelled or any other shape which is available. 

For more pasta recipes from my blog , click on the highlighted words,

•  Pasta Spirals with Pesto Sauce 
•  Elbow Macaroni with Garlic Crumbs
•  Spaghetti with grilled Bell Peppers