This white sauce pasta is luxuriously creamy, perfectly seasoned and easily customizable with your favorite veggies, chicken or shrimp and on your table under 20 mins!

Are you ready to indulge the BEST pasta with béchamel sauce, This is the recipe for! This white sauce pasta recipe is so creamy, smooth and effortlessly delicious.

The ingredients are very simple and pantry friendly. Pasta with white sauce ingredients is milk, garlic, chili flakes, pepper powder, and oregano.
Perfect for a busy night or anytime you crave for the creamy deliciousness!

What is béchamel sauce/ white sauce made of?

Béchamel sauce is made by whisking the flour in milk simmered in garlic and for seasoning chili flakes, pepper powder, and oregano is added, stir until it is smooth and velvety!!

Why this recipe works:

Dinner on the table under 20mins or (less than 15mins)
Customizable! You can add any veggies or meats.
Pantry friendly– ingredients are super simple.

How to make White sauce pasta with béchamel sauce:

pasta is being boiled in deep pot — Cook pasta according to your package instructions or till al-dente.

vegetables are being cooked in saute pan — To a saute pan, add 1 tsp of olive oil add chopped veggies and cook for only 1 or 2 mins. The vegetables have to crunchy. Collect them in the plate and keep aside

garlic is being sauted in butter in wide pan — To a saute pan, over medium heat, add 1 tbs of butter add minced garlic saute for 1 minute till the garlic is lightly cooked.

flour and garlic is beings sauted in wide pan — Add 1 tbs of flour

flour is being cooked in butter in wide saute pan — Bring the flame to low- stir the flour mixture for few seconds.

milk is being added to pan — Then stir in milk

white sauce in a sauce pan is being stirred using spatula — Keep stirring the milk to any avoid lumps, it would take 4 to 5 mins to get the lightly thicken

white sauce coats the spatula in sauce pan — When the sauce coats the spatula, this is the right consistency of the béchamel sauce.

spices are being added to white sauce pan — Add chili flakes, pepper powder, and oregano and salt

white sauce pan in wide sauce pan — Stir well

vegetables are added to white sauce — Add cooked veggies

pasta is being added to wide saute pan — Drain out the water and add cooked pasta.

pasta tossed in white sauce in wide sauce pan — Toss the pasta and veggies with white sauce. Check for seasoning and add more.

Sprinkle chopped parsley.

Tips to make white sauce pasta recipe:

1. Cook your pasta till al-dente or according to package instructions. You can use any shape of pasta.

2.Veggies: you can add all your favorite veggies like corn, carrot, spinach.

3. Make sure milk is boiled and in room temperature.

4. Add the milk while stirring the flour in another hand to avoid lumps.

5. Cook the milk in low flame to get avoid lumpiness and to get a smooth sauce.

Variations:

With cheese: To make a cheese add some fresh grated mozzarella or cheddar

With chicken or shrimp: Season with pepper and salt and cook in butter before you add to the sauce.

Cream: To make creamier add 1 tbs of fresh cream to the sauce.

FAQ:

how thick should béchamel sauce/white sauce be?

The resulting sauce should be smooth and velvety if its thick whisk some milk too thin out. The consistency should be thick enough to coat the back of a spoon.

Is béchamel sauce the same as Alfredo?

Bechamel sauce is the basic white sauce that is typically the base of most cheesy sauces. If you want more of an authentic Alfredo add cream.

How I fix lumpy bechamel sauce?

If your béchamel sauce is turning lumpy while cooking adds ice cold water and whisk well to smooth out the sauce.

What can I use béchamel sauce/white sauce recipe for?

Bechamel sauce is used in various dishes like lasagna, gratins, Mac, and cheese. It is the staple sauce on its own or base to other complex sauces.

can béchamel sauce be frozen?

Spoon the béchamel sauce in required size air-tight container, allow to cool and then place in the freezer.
Reheat slowly in saucepan whisking constantly add more milk to thicken the sauce.

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