Veggie White Sauce Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
Penne pasta (150g/1.5 cups)
02 -
Butter, split (2 tablespoons)
03 -
Red onion, chopped (1 small)
04 -
Red pepper, cut into strips (1 medium)
05 -
Frozen sweet corn (½ cup)
06 -
Tiny broccoli pieces (¾ cup, if you want)
07 -
Olive oil (1 tablespoon)
08 -
Garlic cloves, minced (4-5)
→ For the White Sauce
09 -
All-purpose flour (1.5 tablespoons)
10 -
Whole milk, not cold (2 cups)
11 -
Heavy cream (¼ cup, if you want)
12 -
Dried oregano (1 teaspoon)
13 -
Italian seasoning (1 teaspoon)
14 -
Red chili flakes (½ teaspoon)
15 -
Salt as needed (around ½ teaspoon)
16 -
Black pepper as needed
17 -
Shredded mozzarella or cheddar cheese (¼ cup, if you want)
# Instructions:
01 -
Cook penne until tender but firm following box directions. Drain in a strainer and put aside.
02 -
Heat 1 tablespoon butter and throw in onion, red pepper, broccoli, and corn, cooking them for 2 minutes. Take them out and set aside.
03 -
Using the same pan, warm up olive oil with the leftover butter. Toss in garlic and cook for 1 minute till you can smell it.
04 -
Stir in flour and cook for 30-60 seconds. Slowly pour in milk and cream (if you're using it), stirring non-stop to avoid clumps. Toss in spices and let it bubble till it gets thick.
05 -
Dump in the cooked veggies and pasta into your sauce. Mix everything up so it's all covered. Add cheese if you want, and stir till it melts. Grab a plate and enjoy right away.
# Notes:
01 -
You can swap out veggies for things like carrots, peas, or mushrooms
02 -
It's tastiest when you eat it right away with the sauce still creamy
03 -
Want it lighter? Just skip the cream and cheese