By Simran Makkar
November 13, 2026
Most people have a go-to white sauce pasta order, and it usually isn’t hard to make at home. Butter, flour and milk get stirred into a smooth sauce, garlic goes in for flavour, and the vegetables and cheese do the rest. It takes less than half an hour, and the first forkful tends to disappear before the plate has even cooled down.
– 2 cups penne or fusilli pasta – 2 tablespoons butter – 2 tablespoons all-purpose flour – 2 cups milk – 4 cloves garlic, finely chopped – ½ cup carrot, finely chopped – ½ cup capsicum, chopped – ¼ cup sweet corn – ½ cup cheese, grated – 1 teaspoon dried oregano – ½ teaspoon chilli flakes – ½ teaspoon black pepper – Salt to taste
Boil the pasta in salted water until al dente, then drain and set aside.
Melt the butter in a pan on low heat and add the garlic. Cook for 30 seconds without browning it.
Add the flour and stir for a minute, then pour in the milk slowly, whisking so no lumps form.
Cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
Add the carrot, capsicum and corn, and cook for 2 minutes. Stir in the cheese, oregano, chilli flakes, pepper and salt until the cheese melts.
Add the pasta and toss well. Add a splash of milk if the sauce feels too thick, and serve hot.