Cheesy Pasta Made From Scratch
A creamy homemade white sauce pasta with melted mozzarella and sautéed vegetables. Ready in 30 minutes and made with simple pantry ingredients.
Ingredients
- 1 cup 100 g penne or macaroni pasta
- 3½ cups 830 ml water (for boiling pasta)
- ½ teaspoon oil (for boiling water)
- Salt to taste
- 2 tablespoons 28 g butter, divided
- 2 cloves garlic (finely chopped)
- ¼ cup 40 g onion, chopped
- ¼ cup 35 g capsicum, chopped
- ¼ cup 35 g yellow bell pepper, chopped
- ¼ cup 30 g carrot, chopped
- ¼ cup 40 g corn kernels
- 1½ tablespoons 12 g plain flour
- 1½ cups 355 ml full cream milk
- ⅓ cup 35 g mozzarella cheese, grated
- ¼ teaspoon 0.5 g black pepper
- ½ teaspoon 0.5 g dried oregano
- ½ teaspoon 0.5 g chilli flakes
Instructions
- Bring 3½ cups (830 ml) of water to a boil. Add salt and ½ teaspoon of oil. Add pasta and cook for 8 to 10 minutes until just tender. Drain and set aside.
- Heat 1 tablespoon (14 g) of butter in a pan over medium heat. Add chopped garlic and cook for 1 minute.
- Add onion and cook for 1 minute. Add capsicum, yellow bell pepper, carrot, and corn. Cook on low heat for 3 to 4 minutes, keeping a little crunch. Remove veggies and set aside.
- In the same pan, add the remaining 1 tablespoon (14 g) of butter. Add flour and cook on low heat for 30 seconds, stirring.
- Add milk slowly, a little at a time, stirring the whole time to keep the sauce smooth.
- Cook on low heat for 4 to 5 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- Add grated mozzarella and stir until fully melted.
- Add drained pasta and mix to coat. Add the cooked veggies, black pepper, oregano, chilli flakes, and salt. Mix well.
- Cook on low heat for 1 to 2 minutes. Serve hot.
Notes
- Add milk slowly and stir constantly for a lump-free sauce.
- Keep veggies slightly crunchy for the best texture in the final dish.
- If the sauce thickens too much, add a splash of warm milk to loosen it.
- Serve immediately. The sauce thickens as it sits.
- Store leftovers in the fridge for up to 2 days. Reheat on low heat with a little milk.
Nutrition
Calories: 418kcal