Creamy White Sauce Pasta (NO Cheese Required!) 🍝✨
Craving restaurant-style creamy pasta but out of cheese? This simple hack uses milk and flour to create a “liquid gold” sauce that is just as silky!
👩🍳 The Secret to the Crunch: Most people overcook the veggies. In this recipe, we sauté the Broccoli and Capsicum LAST so they stay bright green and crunchy against the creamy sauce.
🛒 Ingredients:
Base: Penne or Fusilli Pasta (1 cup)
The Sauce: Milk (1.5 cups) + All Purpose Flour (1 tbsp)
The Crunch: Broccoli, Green Capsicum (Bell Pepper)
The Flavor: Onion, Garlic, Mushroom, Sweet Corn
Seasoning: Salt, Black Pepper, Chili Flakes, Oregano
Cooking Fat: Butter or Olive Oil
🔥 Method:
Boil Pasta: Cook pasta al dente and set aside.
Sauté Level 1: In a pan, sauté Garlic, Onion, Mushrooms, and Corn until golden brown.
Sauté Level 2: Add Broccoli and Capsicum. Flash fry for just 1 minute to keep them crunchy. Remove all veggies from the pan.
Make the Sauce: In the same pan, melt butter and whisk in flour (cook for 30 secs). Slowly pour in milk while whisking constantly to avoid lumps.
Combine: Once the sauce thickens, add the veggies and pasta back in.
Garnish: Finish with Chili Flakes and Oregano.
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