White Sauce Pasta Without Maida: 5 Easy Alternatives

Simply roast whole wheat flour in a little butter until you get a nutty aroma. Slowly whisk in milk to make a smooth sauce, then season it with garlic, pepper and seasonings. It gets thick, much like a traditional white sauce, whereas the atta gives a bit of earthy taste to the pasta.

Grind the rolled oats into a fine powder and lightly roast them in butter for a minute or two. Now, slowly whisk in some warm milk until the mixture gets a thick texture. To the sauce, add garlic, pepper and cheese to elevate the taste. The oats make the sauce creamy and a bit hearty without having the need to add maida.

Soak some cashews for a few minutes, then blend them with some soft paneer and a splash of milk to make a smooth purée. Cook this mixture with garlic, pepper and seasoning, then add pasta. Paneer gives the sauce body, whereas cashews make it rich and creamy.

Steam peeled lauki until fully soft, then blend it with a little milk to make a smooth paste. Simmer it with some garlic, black pepper and cheese, then add pasta to it. Its light flavour mixes easily in the sauce, making a creamy base without making the dish feel too rich.

Whisk some rice flour with a little cold milk to make a smooth slurry-like texture, then stir it into warm milk over a low flame. Keep whisking until the sauce gets a thick texture, then add butter, garlic, pepper and cheese to it. Rice flour gives the pasta a smooth, light sauce.