Here is the complete recipe for the White Sauce Pasta:
### *Ingredients*
*For the Pasta:*
* 2 cups Pasta (Rigatoni is shown in the video)
* Water (for boiling)
* Pinch of salt
* 1 tsp cooking oil
* Olive oil (for drizzling)
*For the Veggies:*
* 1/2 medium onion, chopped
* 4-5 cloves garlic, chopped/minced
* Mixed peppers (Green, Yellow, Red), chopped
* Additional veggies of your choice (Cauliflower, broccoli, beans shown)
* Italian herbs, Chilli flakes, and Oregano (to taste)
* Oil (for sautéing)
*For the White Sauce:*
* 1 TBSP olive oil
* 1/2 cup butter
* 1/2 cup all-purpose flour
* Approx. 2 cups milk (plus more if needed for consistency)
* Pinch of salt
* Oregano and Chilli flakes (to taste)
* 1/2 spoon sugar (optional)
* 100-150g cheese (cut into strips or shredded)
—
### *Instructions*
*1. Boil the Pasta*
* Bring a pot of water to a boil.
* Add the 2 cups of pasta, a pinch of salt, and 1 tsp of cooking oil.
* Cook until the pasta is about 80% done.
* Drain the water and immediately wash the pasta with cold water to stop the cooking process.
* Drizzle a little olive oil over the cooked pasta and mix it well to prevent the noodles from drying out and sticking together.
*2. Sauté the Vegetables*
* Heat a little oil in a non-stick pan over medium heat.
* Add the chopped garlic and sauté briefly, then add the chopped onions, mixed peppers, and your choice of vegetables.
* Sauté until tender.
* Season the cooked veggies with Italian herbs, chilli flakes, and oregano. Set aside.
*3. Make the White Sauce (Roux)*
* In a large pan or wok, heat 1 TBSP of olive oil and 1/2 cup of butter over low-medium flame.
* Once melted, add 1/2 cup of all-purpose flour. Cook and stir the flour for 2-3 minutes to remove the raw taste.
* Add a pinch of salt.
* Slowly pour in approximately 2 cups of milk in small batches. *Crucial step:* Keep stirring the sauce continuously as you add the milk to prevent lumps from forming.
* Add more milk as needed to adjust the consistency until you achieve a smooth, flowy texture.
*4. Season and Combine*
* Season the white sauce with oregano and chilli flakes to taste. If desired, add 1/2 spoon of sugar.
* Add 100-150g of cheese to the sauce and stir until completely melted and creamy.
* Finally, fold in the sautéed vegetables and the cooked pasta. Toss everything together until the pasta is evenly coated in the hot cheese sauce. Serve immediately!
1 Comment
Here is the complete recipe for the White Sauce Pasta:
### *Ingredients*
*For the Pasta:*
* 2 cups Pasta (Rigatoni is shown in the video)
* Water (for boiling)
* Pinch of salt
* 1 tsp cooking oil
* Olive oil (for drizzling)
*For the Veggies:*
* 1/2 medium onion, chopped
* 4-5 cloves garlic, chopped/minced
* Mixed peppers (Green, Yellow, Red), chopped
* Additional veggies of your choice (Cauliflower, broccoli, beans shown)
* Italian herbs, Chilli flakes, and Oregano (to taste)
* Oil (for sautéing)
*For the White Sauce:*
* 1 TBSP olive oil
* 1/2 cup butter
* 1/2 cup all-purpose flour
* Approx. 2 cups milk (plus more if needed for consistency)
* Pinch of salt
* Oregano and Chilli flakes (to taste)
* 1/2 spoon sugar (optional)
* 100-150g cheese (cut into strips or shredded)
—
### *Instructions*
*1. Boil the Pasta*
* Bring a pot of water to a boil.
* Add the 2 cups of pasta, a pinch of salt, and 1 tsp of cooking oil.
* Cook until the pasta is about 80% done.
* Drain the water and immediately wash the pasta with cold water to stop the cooking process.
* Drizzle a little olive oil over the cooked pasta and mix it well to prevent the noodles from drying out and sticking together.
*2. Sauté the Vegetables*
* Heat a little oil in a non-stick pan over medium heat.
* Add the chopped garlic and sauté briefly, then add the chopped onions, mixed peppers, and your choice of vegetables.
* Sauté until tender.
* Season the cooked veggies with Italian herbs, chilli flakes, and oregano. Set aside.
*3. Make the White Sauce (Roux)*
* In a large pan or wok, heat 1 TBSP of olive oil and 1/2 cup of butter over low-medium flame.
* Once melted, add 1/2 cup of all-purpose flour. Cook and stir the flour for 2-3 minutes to remove the raw taste.
* Add a pinch of salt.
* Slowly pour in approximately 2 cups of milk in small batches. *Crucial step:* Keep stirring the sauce continuously as you add the milk to prevent lumps from forming.
* Add more milk as needed to adjust the consistency until you achieve a smooth, flowy texture.
*4. Season and Combine*
* Season the white sauce with oregano and chilli flakes to taste. If desired, add 1/2 spoon of sugar.
* Add 100-150g of cheese to the sauce and stir until completely melted and creamy.
* Finally, fold in the sautéed vegetables and the cooked pasta. Toss everything together until the pasta is evenly coated in the hot cheese sauce. Serve immediately!