White Sauce Veggie Pasta 🥦🧅🧄🧈 Creamy, Colorful, and Packed With Tender Veggies in a Silky White Sauce

This recipe takes a classic white sauce pasta and loads it with sautéed vegetables — think garlic, onion, mushrooms, broccoli, and peppers — all coated in a buttery, cheesy béchamel.

It’s rich and satisfying without feeling heavy, and works beautifully with whatever produce you have on hand.

Ingredients (Serves 3–4)

For the pasta

• 12 oz penne, fusilli, or fettuccine
• Salted water for boiling
• ½ cup reserved pasta water

For the vegetables

• 1 tbsp olive oil or butter
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 bell pepper, sliced (any color)
• ½ cup cherry tomatoes or zucchini (optional)
• Salt and pepper to taste

For the white sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole preferred)
• Salt and pepper to taste
• Pinch of nutmeg (optional)
• ½ cup grated Parmesan or other melty cheese

To finish

• Extra cheese for topping
• Chopped parsley or basil
• Optional: drizzle of olive oil or chili oil

Instructions

Step 1: Cook the pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

Step 2: Sauté the vegetables
In a large skillet, heat olive oil over medium. Sauté onion and garlic until soft, 2–3 minutes. Add mushrooms, bell pepper, and broccoli. Cook until tender but not mushy, about 6–8 minutes. Season with salt and pepper. Set aside.

Step 3: Make the white sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk, stirring constantly to avoid lumps. Simmer 4–5 minutes until thickened. Season with salt, pepper, and nutmeg. Stir in cheese until melted and smooth.

Step 4: Combine everything
Add pasta and sautéed vegetables to the sauce. Toss gently until everything is coated and glossy. Add a splash of pasta water if needed to loosen the sauce.

Step 5: Serve hot
Plate with extra cheese, chopped herbs, and a drizzle of oil if desired.

Flavor Variations

• Add spinach or kale at the end for extra greens
• Stir in cooked chickpeas or white beans for protein
• Use roasted vegetables instead of sautéed for deeper flavor
• Add a splash of white wine before the milk for acidity
• Finish with lemon zest or crushed red pepper for brightness

Pro Tips

• Cook veggies until just tender — they’ll soften slightly more in the sauce
• Whisk milk in slowly and keep heat moderate to avoid curdling
• Parmesan should be finely grated for a silky finish
• Use pasta water to control sauce consistency and help it cling to the noodles
• Make it ahead: reheats well with a splash of milk

Final Thoughts

White Sauce Veggie Pasta is cozy, colorful, and versatile — perfect for using up odds and ends or showcasing seasonal produce. It’s the creamy bowl you’ll want on repeat when you’re craving comfort with a little freshness.

Sauté it. Stir it. Let the veggies shine. 🥦🧅🧄🧈

🍝 Pasta Recipes Collection

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