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Creamy vegetable pasta

White Sauce Pasta with Boiled Veggies

Cooked, tested and written by Nikhil Ballal

Penne and tender vegetables in a light béchamel with pepper, nutmeg and balanced cheese.

Per serving · estimated

Meal nutrition

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All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 300 g penne
  • Broccoli, carrot, peas and corn
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups milk
  • 60 g cheese, pepper and nutmeg

Method

  1. Boil the vegetables until just tender and cook the penne two minutes short of done.
  2. Cook butter and flour for one minute. Whisk in warm milk gradually and simmer until lightly thickened.
  3. Add cheese and seasoning, then fold in pasta and vegetables with a splash of pasta water.

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