Step 1 – Boil the pasta and saute the veggies
To prepare this delicious pasta recipe, take a pan and heat olive oil over medium flame and all the vegetables like sweet corn, broccoli, capsicum and red bell peppers. Then add some water and boil with 1/2 tsp salt and 1/4 tsp of black pepper powder.
Step 2 – Make sure the veggies are crunchy
While par-boiling the veggies, you need to be careful as over boiling the vegetables will drain out all the nutrition and make them soggy. Whereas, the pasta tastes best when the veggies are delicious and crunchy. Once the veggies and pasta are boiled, it’s time to make the creamy white sauce.
Step 3 – Prepare the white sauce
Take another pan and heat over medium flame. Then add penne pasta and boil it as per the given instructions. For preparing the white sauce, put a pan on low-medium flame and heat butter. While the butter is melting, add the grated garlic in it and saute for a minute. Now, add cornflour in the pan and saute till the flour is mixed well with the garlic. Then add milk to the pan and stir it continuously to avoid any lumps. Check the seasoning and add more salt and pepper if required.
Step 4 – Add the pasta and serve hot!
Once the sauce is ready, add the veggies and the pasta along with a choice of spices and herbs. Serve hot with garlic bread.
Step 5 – Bonus Tips for making White Sauce Pasta
For the cheesiest flavor, you can use cheddar cheese in your pasta. This will give your pasta that restaurant like flavor. 2. While serving this pasta, ensure it’s piping hot and not warm as the sauce tends to thicken as it cools down. 3. If your pasta is thickened, add about 50-100 ml of milk and reheat it. This will make the sauce thinner and tastier!
- 6 Servings
- 500 gm boiled pasta penne
- 2 chopped red bell pepper
- 2 medium grated cheese cubes
- 1 teaspoon thyme
- 1 cup frozen sweet corn
- 1 tablespoon butter
- 2 cup milk
- salt as required
- 1 large chopped capsicum ( green pepper)
- 2 teaspoon corn flour
- 2 teaspoon oregano
- 1 teaspoon paprika
- 250 gm boiled broccoli
- 4 cloves grated garlic
- 2 pinches powdered black pepper
- 4 cup water