A creamy, comforting dish featuring tender pasta tossed in a velvety béchamel sauce infused with garlic and Parmesan.
White Sauce Pasta
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCustomize with veggies or protein for added flair!
Ingredients
8 oz (225g) pasta (penne, fettuccine, or farfalle)
4 cups water (for boiling)
1 tsp salt
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (room temperature)
3 garlic cloves, minced
½ cup grated Parmesan cheese (or cheddar)
¼ tsp black pepper
¼ tsp nutmeg (optional)
Salt to taste
1 cup sautéed veggies (spinach, mushrooms, broccoli)
½ tsp dried oregano or basil
Red pepper flakes (for heat)
Directions
- Boil water with 1 tsp salt in a large pot. Add pasta and cook until al dente (10–12 minutes). Drain, reserving ½ cup pasta water. Set aside.
- In a pan, heat 1 tbsp olive oil. Sauté minced garlic (and veggies, if using) for 2–3 minutes. Remove and set aside.
- Melt butter in a saucepan over medium heat. Add flour and whisk 1–2 minutes to cook out the raw taste (this is the “roux”).
- Gradually pour in milk while whisking continuously to avoid lumps. Cook until thickened (3–4 minutes).
- Reduce heat to low. Stir in Parmesan, pepper, nutmeg, and salt. Adjust consistency with pasta water if too thick.
- Toss cooked pasta and sautéed veggies (if using) into the sauce. Mix well. Add herbs or red pepper flakes if desired.
- Garnish with extra Parmesan, parsley, or a drizzle of olive oil. Serve hot!
