I wanted white sauce pasta with spinach and mushroom. I wanted that specific combination. I couldn’t find a recipes for that so I pieced together a few different ones I found and made one for myself. My god, it turned out so awesoooome! I’ll definitely be saving this one and using it again in the near future.
Feeds ~3 hungry adults
- For white sauce
- 3 tbsp of butter
- 2 tbsp of all purpose flour
- 2 1/2 cups of milk, boiled
- 1 tsp of black pepper
- 1/2 tsp of oregano
- 1/2 tsp of thyme
- 1/2 tsp red pepper flakes
- 2 cups of pasta- I used Rotini
- 1 small carrot, chopped fine
- 1/2 cup sweet corn
- 1/2 package (~1 cup) of frozen spinach
- 1 1/2 cups of sliced mushrooms
- 1 tbsp of butter
- Boil pasta and set aside.
- Heat 1 tablespoon of butter in a pan and saute the carrots, corn, spinach, and mushroom. Once it’s done, remove to a plate and set aside. I had sauteed my spinach separately but it can be done all together.
- In the same pan, add the remaining butter (3 tbsp). Once melted and hot, slowly add the flour. I added 1 tbsp at a time, whisking very well before adding the second tbsp. Before moving to the next step, make sure there are no lumps of flour in the pan. Whisk it very very well.
- Add the boiled milk and mix well. Make sure the heat is on low and whisk very well to avoid lumps. I slowly added the milk, maybe 1/2 cup at a time, whisking to make sure everything mixes properly before adding the rest of the milk.
- Once the sauce is starting to thicken, add the salt, black pepper, oregano, thyme, and red pepper flakes. Mix well.
- Continue to cook on low heat until the sauce thickens and turns smooth.
- When the sauce reaches the desired thickness, add the sauteed veggies and stir well.
- Add the boiled pasta and mix well.
- Serve white sauce pasta while still hot!
Note: You can add grated cheese to the sauce before adding dried herbs or can add before serving.
Let me know if ya’ll make this & how it turned out 🙂