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4.2 from 5 votes


White Sauce Pasta is a perfect medley of aromatic flavors, colorful vegetables, and creamy pasta. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Pasta
Cuisine: International
Keyword: white sauce pasta
Servings: 2 servings
Author: Achala


for cooking pasta:

  • 1 cup Penne pasta or any pasta
  • 4 cups water
  • 1/2 tsp salt

for sauteing veggies:

  • 2 tbsp carrot finely chopped
  • 2 tbsp capsicum(bell pepper) finely chopped
  • 2 tbsp sweet corn boiled
  • 1 tsp butter

for white sauce:

  • 2 tbsp butter
  • 1 tbsp all-purpose flour (maida)
  • 1 cup milk
  • 2 tbsp cheese (skip if you do not prefer)
  • 1/2 tsp oregano
  • 1/2 tsp chilli flakes
  • 1/4 tsp black pepper powder
  • Salt as needed

for garnish:

  • 1/4 tsp chilli flakes


boiling the pasta:

  • Collect all the required ingredients.
  • Boil raw pasta according to the instructions given on the package or follow following instructions. Take 4 cups water in a deep saucepan, bring it to boil over medium flame.
  • When the water begins to boil rapidly then add 1 cup penne pasta and 1/2 tsp salt.
  • Cook the pasta on a medium to high flame.
  • Boil them until cook al-dente i.e cooked so as to be still firm when bitten. It will take around 10-12 minutes.
  • To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is a little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking.
  • When the pasta gets done to an al dente texture, switch off the flame. for a softer texture, you can cook the pasta more if required.
  • With a strainer spoon, strain the pasta.
  • Set it aside.

sauteing the veggies:

  • Heat 1 tsp butter in a pan.
  • Add sweet corn, capsicum, and carrot.
  • Stir and cook until veggies are little cooked but still crunchy, for around 2-3 minutes on medium flame.
  • Turn off the flame and transfer them to a plate.

making white sauce:

  • Set the flame to low. Heat butter in the same pan or kadai.
  • When the butter melts and starts to bubble, then add all-purpose flour.
  • Stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed.
  • The frequent stirring helps the flour to cook evenly. You will see the flour frothing and bubbling up while stirring. Sauté the flour till you get a nice cooked aroma from the flour and a pale golden color. Make sure the color of the flour doesn’t change.
  • Keep the flame to the lowest and then pour 1 cup milk in a gentle stream. Pour the milk with one hand and stir the sauce mixture with the other while stirring continuously with a whisk.
  • Do stir frequently while the milk warms and heats up.
  • On a low flame, cook this until the sauce turns slightly thick. It will take around 3-4 minutes depending on the size and thickness of the pan
  • Then add the seasonings-black pepper powder, salt as needed, oregano and chilli flakes.
  • Add cheese if using. I used cheese spread here, you can also use grated cheddar cheese also.
  • Gently stir until the mixture reaches a thick sauce consistency and the cheese blends well.
  • When the mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken.

making white sauce pasta:

  • When the sauce has thickened well and coats the back of a spoon, add sauteed vegetables and cooked pasta.
  • Mix well to coat the pasta with the creamy sauce.
  • Turn off the flame and transfer to a serving bowl.
  • Sprinkle red chili flakes and serve white sauce pasta while they are still hot immediately.