White Sauce Veggie Pasta

This creamy homemade pasta loaded with veggies is a family favourite. This no-fuss recipe loaded with cheese is a perfect weekend affair.


  • 250 – 300 gms Penne Pasta
  • 3 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1.5 Cups Broccoli Florets
  • 2 Cups Mixed Bell Peppers, Thinly Sliced
  • 1/2 Cup Black Olives
  • 4 – 5 Garlic Cloves, Finely Chopped
  • 2 Tbsp All Purpose Flour/ Maida
  • 2 Cups Milk, Room Temperature
  • 3 Tsp Dried Oregano
  • 2 Tsp Red Chilli Flakes
  • 3/4 Cup Grated Cheese (I Used Cheddar and Processed Cheese)
  • 2 Tsp Sugar
  • 1/2 Cup Fresh Cream
  • 10 – 12 Basil Leaves, Roughly Chopped
  • Salt And Freshly Ground Black Pepper


Prep: 15 minutes
Cooking: 20 minutes

  1. In a pot cook the pasta according to package instructions. Drain the pasta and reserve the water and keep both aside.
  2. In a pan take butter on low flame. Add maida and toast it lightly.
  3. Add the milk and continuously stir it to avoid forming lumps. Let the mix come to a boil.
  4. Add in salt, black pepper, 2 tsp oregano, 1 tsp chilli flakes, sugar, grated cheese and fresh cream and let it come to a boil. Once done remove and keep aside.
  5. Now in a pan add olive oil. Add garlic and red chili flakes and saute it. Add in all the veggies except olives and saute on medium flame.
  6. Add in 2 – 3 tbsp of the pasta water along with oregano and chopped basil and saute until veggies are crunchy yet cooked.
  7. Now add in the white sauce and pasta and toss until everything is well combined. Adjust the seasonings and serve immediately.