Bechamel Sauce Pasta
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2
cups
Fettucine Pasta
2
Tbsp
Butter, Salted
1
small
diced
Onions, Red
1
small
diced
Peppers, Sweet, Green
3/4
can
diced
Broccoli
1
Tbsp
Olive Oil
5
large
Garlic
2
Tbsp
White All-Purpose Wheat Flour Self-Rising
2
cups
Whole Milk
1
tsp
Oregano
1/2
tsp
Red Pepper Flakes
1
tsp
Salt
1
tsp
Black Pepper
1/2
cup
Cheddar Cheese
Servings:
3
Prep Time:
10
Cooking Time:
20
- Boil the pasta according to instructions on the package and drain. Note: use only 1 cup pasta if you like more sauce in your pasta. While the pasta is boiling chop all the veggies.
- Melt 1 tablespoon of butter in a pan on medium heat. Add all the veggies – onion, peppers and broccoli and cook for 2 minutes. You want veggies to remain crunchy. Remove the veggies from pan and set aside.
- To the same pan, now add olive oil and the remaining tablespoon of butter. Once the butter melts, add the chopped garlic and cook for 2 minutes until fragrant.
- Then add in the flour. Whisk the flour continuously, using a wire whisk for around 1 minute. You don’t have to brown the flour.
- Then add the in the milk and the cream. You can skip the cream and use only milk here.
- Whisk to combine. Let the sauce simmer for 2 minutes. The sauce will thicken and coat the back of the spoon.
- Add oregano, Italian seasoning, red chilli flakes (if using) and mix. Also, add salt and black pepper to the sauce.
- Let the sauce simmer on medium heat another minute or so and then add the cheese (if using) and mix until it melts. Now turn the heat to the lowest.
- Stir in the boiled pasta and the sauteed veggies. Toss until the pasta and veggies are coated with the sauce. Taste test and adjust the seasonings at this point.
- Serve white sauce pasta immediately out of the pan with parmesan cheese if needed. Tastes best when fresh. Enjoy
submitted by Shaalen Bindal