Creamy, silky tagliatelle pasta full of flavour. Crunchy broccoli and mushrooms are our favourite with white sauce pasta!
AuthorgooeygraciousmeCategoryItalianDifficultyBeginnerBoil the pasta with the water and add 1 tsp of salt.
While the pasta is boiling, chop the vegetables and add this into the pasta to boil. We used broccoli and mushrooms, but you can use frozen vegetables as well.
Cook until the pasta is tender and the vegetables are cooked. Drain off to a colander and set aside.
For the white sauce, add oil and butter to a pan. Saute the garlic for a minute and then add the flour and cornflour. Break up the lumps and cook for a few minutes.
Add the milk and whisk continuously and break any lumps.
Add the cheese and cook this until the sauce has thickened. Then add the oregano, salt and ground pepper. Mix well and coat the pasta with the white sauce.
Ingredients
Directions
Boil the pasta with the water and add 1 tsp of salt.
While the pasta is boiling, chop the vegetables and add this into the pasta to boil. We used broccoli and mushrooms, but you can use frozen vegetables as well.
Cook until the pasta is tender and the vegetables are cooked. Drain off to a colander and set aside.
For the white sauce, add oil and butter to a pan. Saute the garlic for a minute and then add the flour and cornflour. Break up the lumps and cook for a few minutes.
Add the milk and whisk continuously and break any lumps.
Add the cheese and cook this until the sauce has thickened. Then add the oregano, salt and ground pepper. Mix well and coat the pasta with the white sauce.