Watch Recipe Video Above. This vegetarian white sauce pasta is a quick 30 minute recipe where the sauce and the veggies are cooked in the same pan. The base is a creamy bechamel sauce mixed with cheese that coats the veggies and pasta. Use your favorite pasta and veggies and add some shredded chicken if you like to make it your own.
In a large pot bring 5 cups water to a rolling boil, add 2 tablespoons of salt to this along with uncooked pasta. Cook according to package instructions till al dente. Drain, wash with cold water and set aside.
In another pan, add olive oil and butter and heat till the butter has melted. Add minced garlic and onions, cook for a minute or two till the onions are translucent. Add broccoli florets, corn, mushrooms and the peppers. Season with salt, pepper and Italian seasoning and cook for 3-4 minutes, stirring occasionally.
Add flour and cook stirring for a minute or two. Slowly start adding milk while stirring continuously till the sauce starts to thicken. Simmer for two minutes and add cream. Mix the cream and add the drained cooked pasta and cheese.
Add dijon mustard and fresh basil (if using) and stir to mix everything together. Serve immediately.
Always add the pasta to boiling water. Never add pasta to warm or room temperature water. Time it and cook it till al dente.
Reserve some of the pasta water as the starch present in this will help thicken the sauce.
Cook veggies on medium high heat instead of low heat. Slow cooking tends to make them lose their crunchiness and leave out water. Do not overcook.
Time it so that the pasta gets cooked just about the same time the sauce gets ready. This way the pasta won't harden.
Feel free to swap the vegetables for something else like protein, chicken, shrimp or other veggies like zucchini.