Pasta with white sauce

This deliciously creamy Italian pasta recipe is prepared with stir-fried veggies and freshly made white sauce that can be served anytime quickly.

Cooking Time:        35-40 Min
Serves :                      4


2-cup fusilli pasta

3 tablespoons extra-virgin olive oil

2 medium onions, diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cloves garlic, minced

250 grams mushrooms, sliced

½ cup green peas

1 medium carrot

1 medium capsicum, chopped

2 cups milk

4-5 baby corn

2-3 tbsp butter

2-3 tbsp grated cheese

3 tbsp all purpose flour/maida

dry herbs (such as basil and oregano)


Cook the fusilli according to the package directions.

Steam the carrots, baby corn, mushroom and peas in a pressure cooker or steamer. Drain and chop them. Keep aside.

Melt the butter in a pan and add garlic and onions till softened. Add the mushrooms, sauté till golden brown. Add the chopped capsicum and sauté for 5 mins.

Add the maida and stir for few more mins. Add the boiled vegetables and sauté for a minute.

Pour milk in the pan and keep on stirring. Flour will combine with the milk and sauce will be thickened slowly. Season with salt, pepper and herbs.

Now add the pasta into the sauce and stir well. Put the lid and switch off the flame. Sprinkle with grated cheese and serve with some toasted bread.