Creamy & Cheesy White Sauce Pasta | Pasta Recipes | Dinner Recipes | Penne Pasta Recipes

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Reduced-fat options lower calories, while processed cheese is often cheaper.

Boil enough water in a pot and add 1 teaspoon of salt.

Add 2 cups of pen pasta shells and cook until about 90% done.

Strain the pasta and set aside.

In a white pan, add 3 tablespoons of oil and 3 cubes of unsalted butter, then melt.

Add 5 cloves of finely chopped garlic, 1 large finely chopped onion, 2 tablespoons of finely chopped carrots, 1/4 cup of finely chopped green capsicum, 1/4 cup of finely chopped red capsicum, and 1 cup of fresh cooked sweet corn. Sauté until the vegetables are cooked.

Season the vegetables with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of Italian seasoning, and 1 teaspoon of chili flakes. Mix well.

Add the cooked pasta to the vegetable mixture and mix gently. Turn off the stove and set aside.

In a separate white pan, add 4 large cubes of unsalted butter and melt on low heat.

Add 3 tablespoons of all-purpose flour and whisk to combine without lumps.

Gradually incorporate 1 liter of boiled and cooled milk, whisking continuously until the mixture is smooth.

Increase the flame to medium and thicken the sauce.

Season the sauce with 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 teaspoon of red chili flakes, and 1 teaspoon of Italian seasoning. Mix well.

Add 4 cheese slices to the sauce and let them melt into the mixture.

Transfer the cooked pasta and vegetables into the sauce and mix well until coated.

Cook in the sauce on low heat for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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