Creamy Indian White Sauce Pasta
A fusion dish combining classic Italian white sauce pasta with Indian flavors and vegetables, resulting in a rich, creamy, and mildly spicy meal.
Instructions
Cook 2 cups penne pasta according to package directions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
In a large pan, heat 1 tablespoon oil. Add chopped onion and minced garlic, sauté until translucent.
Add diced bell peppers, sweet corn, green peas, and chopped green chilies. Sauté for 3-5 minutes until vegetables are slightly tender-crisp. Remove from pan and set aside.
In the same pan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring continuously, until a light roux forms and smells nutty.
Gradually whisk in 3 cups milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency.
Stir in 1/2 cup grated cheese, dried oregano, chili flakes, salt, and black pepper powder. Cook until cheese melts and the sauce is smooth.
Add the cooked pasta and sautéed vegetables to the white sauce. Toss gently to coat everything evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Cook for another 1-2 minutes, allowing flavors to meld.
Serve hot, garnished with extra chili flakes or fresh parsley if desired.
👨🍳 Chef's Tip
For a richer sauce, use full-fat milk. Adjust spice level by adding more or fewer green chilies and chili flakes. You can add other vegetables like mushrooms or broccoli.