Description
This White Sauce Penne Pasta recipe delivers a rich, flavorful dish with perfectly cooked penne enveloped in a velvety, homemade white sauce. It offers a comforting bowl of creamy pasta without the need for heavy cream. Ready in under 30 minutes, it’s a satisfying and easy weeknight meal that always gets rave reviews.
Ingredients
- 250 g penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground
- Pinch of nutmeg (optional)
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Cook the penne pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 10-12 minutes. Drain well, reserving about ½ cup of the pasta cooking water.
- Prepare the roux: While the pasta cooks, melt the unsalted butter in a medium saucepan or skillet over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms and turns a light golden color, ensuring to cook out the raw flour taste.
- Make the white sauce (béchamel): Gradually pour the warm milk into the roux, whisking constantly to prevent lumps. Start with a small amount of milk to create a thick paste, then slowly add the rest. Continue to whisk as the sauce heats and thickens, which should take about 5-7 minutes.
- Season the sauce: Once the sauce has thickened to a creamy consistency, remove it from the heat. Stir in ½ teaspoon of salt, ¼ teaspoon of black pepper, and an optional pinch of nutmeg. Taste and adjust seasonings as needed.
- Combine pasta and sauce: Add the drained penne pasta to the white sauce. Stir gently to ensure all the pasta is evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until it reaches your desired consistency.
- Finish and serve: Stir in ½ cup of grated Parmesan cheese until melted and smooth. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley, if desired.
Notes
- For a richer flavor, you can sauté minced garlic or finely diced onion in the butter before adding the flour for the roux.
- This recipe is highly versatile; feel free to add cooked chicken, shrimp, mushrooms, or peas for a more substantial meal.
- If you prefer a bolder cheese flavor, a blend of Parmesan and Pecorino Romano can be used.
- For a slightly different sauce profile, consider exploring a classic Alfredo Sauce Recipe next time.
Nutrition
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