Creamy White Sauce Pasta with Vegetables
A rich, creamy pasta in a smooth milk and butter white sauce, tossed with soft vegetables and a touch of oregano. Ready in well under 30 minutes.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 100 g pasta3.53 oz pasta
- 960 ml water, for boiling4.06 cup water, for boiling
- 360 ml milk1.52 cup milk
- 22.5 ml all-purpose flour1.52 tbsp all-purpose flour
- 30 ml butter2.03 tbsp butter
- 2 each garlic, finely minced
- 2.5 ml oregano, dried0.51 tsp oregano, dried
- 60 ml heavy cream4.06 tbsp heavy cream
- 60 ml carrot, finely diced4.06 tbsp carrot, finely diced
- 60 ml corn kernels4.06 tbsp corn kernels
- 60 ml broccoli, cut into small florets4.06 tbsp broccoli, cut into small florets
- 60 ml bell pepper, finely diced4.06 tbsp bell pepper, finely diced
- black pepper (to taste), for older eaters
- salt (to taste), for over-1s and adults
Steps
Cook the Pasta
- Bring the water to a rolling boil in a large pot over high heat.
- Add the pasta and cook until just tender, following the timing on the package.
- Reserve a few tablespoons of the pasta water, then drain the pasta in a colander and set aside.
Saute the Vegetables
- Melt a little of the butter in a pan over medium heat, then add the carrot, corn, broccoli, and bell pepper.
- Saute the vegetables for 5 to 6 minutes until soft and tender, then move them to a plate.
Make the White Sauce
- Melt the rest of the butter in the same pan over medium heat and fry the garlic for 30 to 40 seconds.
- Stir in the flour and cook for about 1 minute until it no longer smells raw.
- Turn off the heat and slowly whisk in half of the milk, keeping it smooth so no lumps form.
- Pour in the rest of the milk, then cook over medium-low heat, stirring often, until the sauce thickens.
- Stir in the heavy cream and cook until the sauce is thick enough to coat the back of a spoon.
Combine and Serve
- Stir the cooked vegetables, drained pasta, and oregano into the sauce until everything is coated.
- If the sauce looks too thick, loosen it with a splash of the reserved pasta water and serve warm.
- For over-1s and adults, add a pinch of salt and black pepper to taste, plus a little chili for those who like heat.
Nutrition
- Calories
- 486
- Protein
- 16g
- Fat
- 27g
- Carbs
- 46g
Tips by age
Chop the pasta and vegetables small and mash any firm pieces of broccoli or carrot. Skip the corn kernels or blitz them into the sauce. Leave out added salt and pepper for this stage.
Choking safety: Whole corn kernels are a choking hazard under 4. Crush or blend them, and make sure carrot and broccoli are very soft.
Serve the pasta cut into bite-size pieces with soft, well-cooked vegetables. Corn kernels can stay if your child chews well, otherwise stir them into the sauce.
Choking safety: Whole corn kernels can be a choking hazard near this age. Watch closely or crush them for less confident chewers.
Serve as written. You can add a little black pepper, a pinch of salt, or chili flakes for kids who enjoy more flavor.
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