Description
A creamy and comforting White Sauce Spaghetti featuring roasted veggies tossed in a rich, flavorful white sauce made with Parmesan and aromatic spices. This easy pasta dish is perfect for a cozy meal with a touch of elegance.
Ingredients
Scale
- ½ tbsp butter (for roasting veggies)
- ½ cup mixed veggies (broccoli, red and green bell peppers)
- Pinch of salt (for roasting veggies)
- 2 tbsp butter (for white sauce)
- 2 tbsp all-purpose flour
- 2½ cups full-fat milk
- 1 tsp oregano
- 1 tsp red chili flakes
- 1 tsp onion powder
- 1½ tsp garlic powder
- 1 tsp salt
- ¼ cup Parmesan cheese
- 6–8 quarts water (for cooking pasta)
- 8 oz spaghetti
- 2 tsp salt (for pasta water)
- 1 tbsp finely chopped parsley (for garnish)
- ¼ cup Parmesan cheese (for garnish)
Instructions
- Roast the veggies: In a pan, melt ½ tbsp butter and sauté the broccoli and bell peppers with a pinch of salt until slightly tender. Set aside.
- Make the white sauce: In a saucepan, melt 2 tbsp butter. Add flour and whisk constantly for 1–2 minutes. Slowly pour in the milk, whisking to avoid lumps. Add oregano, red chili flakes, onion powder, garlic powder, and salt. Simmer until thickened. Stir in Parmesan cheese until melted.
- Cook the pasta: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
- Combine: Add cooked pasta and roasted veggies to the white sauce. Toss until everything is well coated.
- Garnish and serve: Sprinkle with chopped parsley and extra Parmesan before serving.
Notes
- Use fresh Parmesan cheese for the best flavor and creaminess.
- Feel free to swap the veggies with your favorites like mushrooms or zucchini.
- For a lighter version, use low-fat milk instead of full-fat milk.
- Cook pasta just until al dente to avoid mushy spaghetti when combined with sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg