Pasta in White Sauce

Pasta in White Sauce needs no introduction and these days it has become the favourite of everyone. Pastas are available in many shapes and it is prepared in several ways though its origin is from Italy. Out of all variations this one is my most favourite, may be because this was the first of its kind that I ever tasted. To make it lighter I have not used any cream or cheese. You can feel free to add them according to your preference. Here comes the lighter version ☺ I used Conchiglie (shell type) pasta today.

Serves: 2

Pasta: 2 cups
Green bell pepper: 1
Red bell pepper: 1
Sweet corn kernels: 1 cup
Button mushroom: 200g

For the Sauce:

Butter: 2 tbsp
Garlic: ¼ cup minced
Sesame seeds: 2 tsp
Maida: 2 tbsp
Milk: 2 cups
Dried basil: 1 tsp
Oregano: 1 tsp
Pepper: as required
Salt: as required


Peel the skin of the garlic and mince it. Keep this aside.

Chop the mushrooms and bell peppers into slightly thick pieces. Keep it aside.

Cooking the Pasta:

Bring plenty of water to boil and add little salt.

Once the water starts boiling, add the pasta and stir well.

Keep stirring now and then, so that it does not stick together.

Switch off the flame, once the pasta is al dente i.e. cooked to be firm to the bite.

Drain the water. Reserve a little if we need further. Our pasta is ready!!

Cooking Pasta Collage

I strongly believe in conservation of natural resources, so I browsed to know how to reuse the leftover pasta water and was absolutely amazed how well it can be reused. Check them in here if you too share the same thought ;)!!

Cooking the Vegetables:

Cook the sweet corn soft but not mushy.

Cook all the vegetables and mushrooms until soft.

You can add very little salt if you wish.

Keep this ready.

Cooking Vegetables Collage

Preparing the Sauce:

In a pan add butter and fry the garlic and sesame seeds for a couple of minutes.

Add maida and fry until the raw smell goes. Don’t brown this.

Add milk and with the help of a whisk mix such that it has no lumps.

Keep stirring often and when the milk thickens, reduce the flame and add basil, oregano, required pepper and salt and mix well.

Our sauce is ready!!

Cook for a minute and add the cooked vegetables and mix well.

Add the cooked pasta and mix well and cook for a minute. If you feel it is very thick you can use reserved pasta water to get the desirable consistency. You can also add little milk if you wish.

If you prefer you can garnish with grated cheese.

Our yummy, guilt free Pasta is ready to be served.

Pasta white sauce Collage



  • Can be made with various choices of vegetables.
  • You can also add yellow bell pepper for more flavour.
  • As I have added red bell pepper, I did not add sugar. If you prefer you can add little sugar to the sauce based on the vegetables used.
  • Can add little cream along with the milk for rich taste.

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