🍝 Creamy White Sauce Pasta
A rich, velvety pasta dish made with a classic béchamel sauce — comforting, quick, and perfect for weeknights!
🧀 Ingredients (Serves 2–3):
For the Pasta:
1.5 cups penne/fusilli/fettuccine
Water + salt (for boiling)
1 tsp oil (optional, to prevent sticking)
For the White Sauce:
2 tbsp butter
2 tbsp all-purpose flour (maida)
2 cups milk, warm
Salt, to taste
1/4 tsp black pepper, crushed
1/4 tsp nutmeg powder (optional, for warmth)
1/4 cup grated cheese (cheddar or processed; optional for extra creaminess)
Optional Add-ins:
1/2 cup boiled sweet corn, mushrooms, or bell peppers
1 tsp Italian seasoning or mixed herbs
1/2 tsp chilli flakes (for heat)
Fresh parsley or basil, chopped (for garnish)
👩🍳 Instructions:
🍝 1. Cook the Pasta:
Boil pasta in salted water until al dente (firm to the bite).
Drain, rinse with cold water, and set aside.
🥣 2. Make the White Sauce (Béchamel):
In a pan, melt butter on low heat.
Add flour and whisk continuously for 1–2 minutes until raw smell disappears (don’t let it brown).
Slowly pour in warm milk, whisking constantly to avoid lumps.
Cook until the sauce thickens (coats the back of a spoon).
Add salt, pepper, and nutmeg. Stir well.
Add grated cheese and stir until melted and smooth.
🥦 3. Combine:
Add cooked pasta and any optional veggies to the white sauce.
Mix gently to coat everything in the creamy sauce.
Adjust seasoning. Sprinkle herbs and chilli flakes as desired.
🍽️ To Serve:
Serve hot, garnished with fresh parsley and extra cheese if desired. Pairs beautifully with garlic bread or a side salad.
🌟 Welza Twist:
Add a pinch of Welza Nutmeg Powder and Whole Black Pepper (freshly crushed) for that warm, gourmet flavor. You can even sprinkle a touch of Kasuri Methi for a Desi-Italian fusion!
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