Description
This creamy White Sauce Spaghetti is comfort food at its finest! Silky smooth béchamel sauce tossed with perfectly cooked spaghetti and sautéed vegetables creates a cozy, flavor-packed pasta dish. Finished with Parmesan and fresh parsley, it’s a delicious and satisfying vegetarian meal.
Ingredients
Units
Scale
- 1/2 Tablespoon Butter
- 1/2 cup Veggies (Broccoli, Red and Green Bell Peppers)
- Pinch of Salt
- 2 Tablespoon Butter
- 2 Tablespoon All Purpose Flour
- 2.5 cups Full Fat Milk
- 1 Teaspoon Oregano
- 1 Teaspoon Red Chili Flakes
- 1 Teaspoon Onion Powder
- 1.5 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1/4 cup Parmesan Cheese
- 6–8 quarts Water
- 8 oz Spaghetti
- 2 Teaspoon Salt (for boiling pasta)
- 1 Tablespoon Parsley, Finely Chopped
- 1/4 cup Parmesan Cheese (for garnish)
Instructions
- Bring 6-8 quarts of water to a boil. Add 2 teaspoons of salt and spaghetti. Cook until al dente according to package instructions. Drain and set aside.
- In a pan, heat ½ tablespoon butter and sauté the chopped broccoli and bell peppers with a pinch of salt until slightly tender. Set aside.
- In another saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Add oregano, red chili flakes, onion powder, garlic powder, salt, and ¼ cup Parmesan cheese. Stir until cheese melts and sauce is smooth.
- Add the sautéed vegetables to the sauce and stir to combine.
- Toss the cooked spaghetti into the sauce and mix until well coated.
- Garnish with fresh parsley and additional Parmesan cheese. Serve hot.
Notes
- Use any vegetables you like such as zucchini, mushrooms, or spinach.
- Stir the sauce continuously to prevent lumps and burning.
- For a protein boost, add grilled chicken or tofu.
- Reheat gently with a splash of milk if the sauce thickens too much.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg