...
Go Back
–+ servings
Homemade white sauce pasta with vegetables recipe served in a shallow bowl on a white marble counter, showing creamy sauce and colorful veggies from an overhead angle.

White Sauce Pasta with Vegetables Recipe

A creamy, cheesy, and comforting white sauce pasta with vegetables that’s ready in just 25 minutes. Perfect for weeknights, family dinners, or when you crave something indulgent yet homemade!
No ratings yet
Print Pin
Course: Dinner, Main Course
Cuisine: Comfort Food, Fusion, Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 520kcal
Cost: $10

Equipment

  • 1 Large pot (6-quart)
  • 1 Deep skillet or sauté pan (12-inch)
  • 1 Whisk
  • 1 Wooden spoon or silicone spatula
  • 1 Colander
  • 1 Measuring cups and spoons
  • 1 Chef’s knife and cutting board
  • 1 Grater

Ingredients

White Sauce Base

  • 2 tablespoon Butter Forms the roux base
  • 2 tablespoon All-purpose flour (maida) Swap with cornstarch for gluten-free
  • 2 cups Whole milk Full-fat preferred for creaminess
  • 0.5 cup Heavy cream Optional; can use milk instead
  • 1 cup Shredded mozzarella cheese Adds creamy stretch
  • 0.25 cup Grated Parmesan cheese Adds nutty depth
  • Salt and black pepper To taste

Pasta & Vegetables

  • 300 g Penne or fusilli pasta Cook until al dente
  • 1 cup Broccoli florets Blanch to keep vibrant
  • 1 cup Sliced mushrooms Button or cremini work well
  • 1 medium Bell pepper (red or yellow) Diced
  • 0.5 cup Sweet corn kernels Frozen works fine
  • 3–4 cloves Garlic Minced
  • 1 small Onion Finely chopped
  • 2 tablespoon Olive oil For sautéing
  • 1 teaspoon Italian seasoning Or oregano + basil
  • 0.25 teaspoon Red chili flakes Optional, for heat
  • Fresh parsley For garnish

Instructions

  • Boil pasta in salted water until al dente; reserve 1 cup pasta water.
  • Sauté garlic and onions in olive oil until fragrant.
  • Add mushrooms, bell peppers, broccoli, and corn; cook until tender.
  • Melt butter in the same pan, whisk in flour to make roux.
  • Gradually add milk while whisking until sauce thickens.
  • Stir in cream and cheeses off heat until melted and smooth.
  • Return vegetables to sauce, add pasta, and toss well.
  • Adjust consistency with pasta water; season to taste.
  • Garnish with parsley and extra Parmesan before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 520kcal | Carbohydrates: 54g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 480mg | Potassium: 420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 28mg | Calcium: 290mg | Iron: 2mg