Description
A creamy and comforting white sauce spaghetti featuring roasted veggies tossed in a rich Parmesan-based sauce with aromatic spices. Easy, elegant, and perfect for a cozy vegetarian meal.
Ingredients
½ tbsp butter (for roasting veggies)
½ cup mixed veggies (broccoli, red and green bell peppers)
Pinch of salt (for roasting veggies)
2 tbsp butter (for white sauce)
2 tbsp all-purpose flour
2½ cups full-fat milk
1 tsp oregano
1 tsp red chili flakes
1 tsp onion powder
1½ tsp garlic powder
1 tsp salt
¼ cup Parmesan cheese
6–8 quarts water (for cooking pasta)
8 oz spaghetti
2 tsp salt (for pasta water)
1 tbsp finely chopped parsley (for garnish)
¼ cup Parmesan cheese (for garnish)
Instructions
- Roast the veggies: Melt ½ tbsp butter in a pan and sauté broccoli and bell peppers with a pinch of salt until slightly tender. Set aside.
- Make the white sauce: Melt 2 tbsp butter in a saucepan. Whisk in flour and cook 1–2 minutes. Slowly pour in milk while whisking to avoid lumps. Add oregano, red chili flakes, onion powder, garlic powder, and salt. Simmer until thickened. Stir in Parmesan cheese until melted.
- Cook the pasta: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
- Combine: Toss cooked pasta and roasted veggies with the white sauce until well coated.
- Garnish and serve: Sprinkle with chopped parsley and extra Parmesan cheese before serving.
Notes
Use your favorite veggies like mushrooms, zucchini, or asparagus.
Swap full-fat milk for low-fat or plant-based milk for lighter or dairy-free versions.
Add cooked chicken or shrimp for a heartier dish.
Incorporate fresh herbs like basil or thyme for freshness.
Add a squeeze of lemon juice before serving for brightness.
Store leftovers refrigerated for up to 2 days.
Reheat gently with a splash of milk or water to loosen sauce.
Best consumed soon after preparation to prevent pasta from softening.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg
