HOW TO MAKE WHITE SAUCE PASTA

 Hey guys how are you doing so I've got a
a lot of requests from viewers asking for
an amazing white sauce pasta so here it
is and this is quite an easy recipe to 

follow and it comes out absolutely
creamy and beautiful with that cheesy
white sauce coating the pasta completely
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onto the recipe to prepare this creamy
cheesy pasta first up we boil the pasta
so here I have taken 2 cups of pasta
this is penne pasta which is very easily
available in the market if you want you
can use any other shape of pasta you
want to this is 2 cups of pasta which is
around 200 grams and this pack is easily
available in the market to boil this in
a large pot here I've taken about 5 to 6
cups of water for boiling and so while
it is boiling I am going to add in some
salt and half a teaspoon of oil and mix
that as soon as it starts to boil we'll
add in the pasta and mix it a bit it's 
the very important thing you need to keep in
mind is that you need to add the salt at
this point only then only it will absorb
the flavor of the salt otherwise if
you'll forget the salt in the pasta here
and then your pasta will become a little
bland so keep that thing in mind and
another thing I'm not adding too much
oil while boiling the pasta because if
you'll have too much oil over the pasta
it will not easily coat the sauce let it
boil for about 7 to 8 minutes or until
it's cooked up to 80% that means it
should still have some resistance so let
it boils over medium flame only so it's
been almost seven minutes I'll just
remove one pasta and show you this is
how it looks and I'll just cut this and
show you it forms a slight white ring on
At the top, you can see this is the perfect
stage to remove the pasta that means
this is almost done but not fully done
and then we'll cook it further in that
white cheesy sauce this stage is called
al dente in Italian so we are going to
strain the pasta
and then to stop the carry over cooking
we are going to put some more water on
top of this so wash it under the running
water for about two to three minutes to
stop the carryover cooking once that is
done I'm going to keep it aside and let
it strains further and if you want you
can just spread it a bit and if you are
going to use this pasta later than you
can also sprinkle some oil over it and
then use it later next up in a pan I'm
going to add two teaspoons of oil over
medium flame if you want you can also
use some olive oil or butter instead
once that is healed I'm going to add one
a teaspoon of garlic which is finely
chopped and let it fry for about thirty
to forty seconds or until its rawness
goes away once the garlic is nicely
fried next I'm going to add in one onion
which I've roughly chopped like this and
let it also cook for about one to two
minutes or until it's slightly
translucent so let it cook for about two
minutes and I'm not using more the onions
as we are going to add the other
vegetables also so we don't want to turn
it very dark it's done enough now I'm
going to add the rest of the vegetables
so in goes one small carrot which is
chopped like this half a capsicum cut
into cubes like this handful of boiled
corns you can add more or less as per
your taste and cook these vegetables
just for about two more minutes so that
they slightly turned up and they should
still, retain its crunch so here you can
add any vegetables which you like and
you can simply skip the ones you don't
like one more thing if you want you can
also, add some mushrooms or chicken if
you like to at this point in time so
these vegetables are tossed enough for
almost two to three minutes we don't
want to overcook it and make it very
soft next I'm going to add in some salt
half a teaspoon of black pepper powder
and mix that as well
and after that switch off the flame and
we'll keep this aside for now to prepare
the white sauce in a pan over medium
flame I am going to take four
tablespoons of butter let it heat over
04:29medium flame and to this four
tablespoons of butter I am going to add
in 4 tablespoons of the, that is
all-purpose flour so this is the regular
salted butter which I am using if you
want you can also use the unsalted one
if you like and after mixing the flour
keep tossing it over low to medium flame
for about three to four minutes or until
the rawness of the method that is the
all-purpose flour goes away and it will
also, change its color slightly to peel
so keep doing this over low flame only
keep tossing it we don't want to turn
this very dark one thing you have to
keep in mind is that you have to
continuously keep tossing this mixture
over low flame only and one more tip I
would like to give you here is that the
the ratio of the butter and the meta is the same
in this recipe always so Ever used four
tablespoons of butter and for that I
have used four tablespoons of Meza this
the way you will get the perfect creamy
sauce so after about four minutes I can
see if the color of the Mehta
has changed to slightly pale so at this
point of time I'll start adding the milk
so now we'll start adding the milk
gradually I mean we have to add the milk
little at a time and start mixing the
mixture otherwise if you'll stop mixing
then it will form lumps in it so keep
mixing it all they-value adding the
milk so here I'm adding two cups of milk
for that four tablespoons of Flour
so keep doing this and mixing it and
soon you will see the mixture becoming
slightly thicker this is how it looks
and if you want you can also use a whisk
in between to break that lumps if any so
that it comes down to very smooth and
creamy base so after mixing it for about
three to four minutes you can see the
the mixture becomes a little thicker and all
the lumps are gone I'll show you this is
how it looks at this point of time we'll
add in some salt
half a teaspoon of black pepper powder
half a teaspoon of red chili flakes and
half a teaspoon of mixed herb seasoning
this all the seasonings and masalas are
easily available in the market and mix
that as well with the base and keep
cooking the sauce further for about
another three to four minutes or until
it's cooked through over low flame only
now how to judge that this is the right
stage to put in the pasta whether the
the sauce is prepared or not so one tip I
would like to give you here whenever you
put your spoon in the sauce and when it
is coating the back of the spoon this
way see this way that means it's the
perfect coating consistency it's neither
too runny nor too thick it's a perfect
coating consistency that's the right
state you can put your pasta once that
a stage comes I am going to add in the
prepared vegetables along with the
boiled pasta
and we'll mix everything really well
with the help of a spatula until all the
vegetables and the pasta are nicely
coated with the white sauce so let it
cook further for about two to three more
minutes so that it absorbs all the
flavors of the sauce and if you find
your sauce to be very thick at this
point of time then you can add just 2 to
3 tablespoons of milk or water to exist
its consistency so it's been almost 2
minutes I am cooking over medium flame
we don't have to cook it too much also
otherwise, your pasta will be over boiled
and it will break apart in it this thing
you have to keep in mind you have to
cook the pasta just enough for 2 to 3
minutes so that it's fully cooked also
but not overcooked next I am going to
put in my favorite ingredient that is
cheese so here I'm adding 3 to 4
tablespoons of grated cheese you can add
more or less cheese as per your
preference so today I am using this
Emoji  you can use any other cheese of
your choice
so now the cheese is also nicely melted
I'll just show you the consistency
this is how it looks each and every
the person is completely coated with that
cheesy white sauce is looking really
flavorful
mouth-watering and tempting you can
serve it hot while serving only you can
make out how beautiful and creamy it has
come out but all the vegetables are
nicely cooked
you can simply serve this with some
extra red chili flakes some mixed herb
seasoning and some grated cheese on top
so here you go your homemade Cafe style
creamy white sauce pasta is ready.