White sauce veggie pasta

A few week’s back was my dad’s b’day and I had typed out this post that day! Never got around to posting it until today. He would’ve been 69 this year! He was an awesome human being. I am not saying this because he was my dad (though that holds true as well :)) but because he was someone who valued people, respected relationships & most importantly, was extremely loving and caring! He had a lot of friends with whom he remained in touch till the very end. Whenever I saw him with his friends, I could always (and I genuinely mean always), he would transform into a kid once again. I loved seeing him that way! He was always a chirpy and cheerful person. Add the impact of meeting childhood friends on top of that. It’s bliss that has no match :). He has come to meet me in my college hostel riding pillion on his friends’ cycle! Imagine that. He was an Engineer by profession but was an amazing cook as well. He was very creative and any dish he did would turn up yummy! Ofcourse, most of his dishes were to do with deep frying.. but I had no complaints! I loved each of his creations. He had once (many years back) made soup out of ladies finger which was super yummy. Unfortunately, I can’t seem to get my head around to how he might have made that soup! I feel my love and passion for cooking comes from him. He was not a regular cook (thanks to mom who handled that part) and would cook up something that isn’t a regular dish at home as well and I seem to have inculcated that trait to the dot. That day being a Thursday (our weekend), D didn’t want something usual and due to an abundance of capsicum stock at home mil suggested we make pasta and D was fine with it as long as it was white sauce pasta. One of the pros of making pasta is that it’s actually pretty quick to make it but one of the cons is the number of vessels it ends up taking (I am all for one pan plan in general!).

White sauce veggie pasta
Prep Time
10 mins
Cook Time
20 mins
Course: Main Course
Cuisine: Italian
Servings: 2 people
  • 1 cup mixed vegetables
  • 1 cup Durrum wheat pasta/ whole wheat pasta/ regular pasta
  • 1 medium onion
  • 2 pods garlic
  • 1 green chilli
  • 2 tsp Parmesan cheese optional
  • 1 tsp Italian seasoning
  • 1 cup milk
  • 1 tsp butter
  • 1 tsp corn flour
  1. Cook the pasta as per package instructions.
  2. In parallel, heat a pan with some olive oil. Add & saute green chili, garlic & onion.
  3. Now add all the vegetables (I used a mix of capsicum cut into bite size pieces, frozen peas & frozen corn).
  4. Add salt, the Italian seasoning and a bit of water and let the vegetables cook by closing the pan with a lid.
  5. Once the veggies have softened, turn off the heat and transfer the content to a bowl.
  6. In the same pan, add the butter & corn flour and whisk till it starts browning (about a minute or so).
  7. Gently pour in the milk and keep whisking to ensure there are no lumps formed and let the mixture come to a boil.
  8. Add the boiled veggies and stir for 2 mins and then add the cooked pasta.
  9. You can add parmesan cheese (or any other cheese) at this stage and a crack of fresh ground pepper and turn off the heat. Enjoy the pasta hot!

Step wise pictures

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