Vegetarian Pasta with White Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Mini fusilli – 200 gms
  • Butter – 2 tbsp
  • All-purpose flour – 2 tbsp
  • Milk – 2 cups, at room temperature
  • Salt and pepper to taste
  • Dried oregano – 1 tsp
  • Dried basil – 1 tsp
  • Basil leaves – handful, roughly torn
  • Gouda cheese – 50 gms
  1. To make the white sauce, take a small non-stick sauce pan and melt the butter in it.
  2. Lower the heat and keeping the whisk in your hand ready, add the all-purpose flour to the melted butter and start stirring continuously. If you don’t whisk, the flour will burn and you will not get a perfect white sauce. So be little careful at this stage.
  3. After couple of minutes of whisking, add in the milk. Keep whisking continuously so that all the flour dissolves in the milk giving you a smooth sauce.
  4. Add salt and black pepper to taste. When the sauce turns thick, remove from heat and set aside.
  5. Bring a big pot of water to boil and season generously with salt.
  6. Add the pasta and cook them according to the time mentioned over the packet. Mine was 6 minutes.
  7. Drain the water out and return the pasta in the same pot in which you boiled it.
Recipe by Flavor Quotient at