Creamy & Cheesy Cafe-Style White Sauce PastaVeg

1

Bring a pot of water to a rolling boil and add a teaspoon of salt.

2

Cook the pasta until it reaches an al dente texture (about 90% cooked).

3

Drain the water and set the cooked pasta aside.

4

In a wide pan, heat oil and butter over medium heat.

5

Add finely chopped garlic and onion, sautéing until fragrant.

6

Incorporate the chopped carrots, green capsicum, red capsicum, and sweet corn. Sauté for a few minutes until the vegetables are tender yet crisp.

7

Season the vegetables with salt, pepper, Italian seasoning (or oregano), and red chili flakes. Mix well.

8

Add the cooked pasta to the pan, toss thoroughly with the vegetables, then turn off the heat and set aside.

9

In a separate pan, melt butter over low heat.

10

Add the all-purpose flour (maida) and whisk continuously to combine with the butter, ensuring there are no lumps.

11

Gradually pour in the milk, whisking constantly to keep the mixture smooth.

12

Increase the heat to medium and cook until the sauce begins to thicken.

13

Season the sauce with salt, pepper, red chili flakes, and Italian seasoning.

14

Add the cheese slices and stir until they are completely melted and incorporated into the sauce.

15

Pour the prepared white sauce over the pasta and vegetable mixture

16

Mix everything together well to ensure the pasta is evenly coated.

17

Simmer on low heat for about 5 minutes, allowing the flavors to meld.

18

Serve the pasta hot and enjoy