White Sauce Spaghetti Pasta recipe
White Sauce Spaghetti Pasta is the second most loved spaghetti pasta recipe after the Red sauce. Parmesan Cheese, Fresh cream and Milk helps make the sauce to appreciate this Italian dish.
Servings: 2 people
Calories: 665kcal
Cost: 195 INR
Ingredients
- 225 gram Spaghetti
- 200 gram Mushrooms
- 1 White Onion
- 5 cloves Garlic
- ¼ cup Parmesan cheese (80g)
- 25 gram Butter
- 1 cup Milk
- 1/3 cup Cream
- ¼ teaspoon Basil leaves
- ½ teaspoon Black pepper powder
- 4 cups Water
- 1 tablespoon Olive oil
- Salt – as per taste
Instructions
Precook
- Slice the Mushrooms, finely chop Garlic cloves, grate about ¼ cup Parmesan cheese & chop the White Onion
Finale
- Place wok (kadai) & turn on the gas. Add Butter and let it melt
- Add 1 tablespoon Olive oil and then put the finely chopped white Onion and sauté a little
- Now, add the finely chopped Garlic and & sauté a little. Then add the sliced Mushrooms
- Mix well. Add salt as per taste and ½ teaspoon Black pepper powder
- Then add ¼ teaspoon Basil leaves. Mix it well and let it cook for another 5 minutes
- After 5 minutes, add 1 cup Milk, sauté a little and then cover it with a lid for sometime
- Meanwhile, on a separate burner/stove, place a saucepan & turn on the gas. Add about 4 cups of water and ½ teaspoon Salt
- Once water starts boiling add the Spaghetti. Gently slide the Spaghettis as then soften by length and then cover the saucepan with a lid and let it cook for sometime
- Now, on the wok (kadai), bring the milk to a boil, and then add 1/3 cup of Cream and ¼ cup of grated Parmesan cheese. Blend gently
- Check the Spaghetti, if they appear cooked, transfer it to the white sauce (minus the water it was boiled in)
- Coat the Spaghettis with evenly with the sauce. Sprinkle a little Oregano. Can be garnished with a grated Parmesan
- White Sauce Spaghetti pasta should now be ready to serve
Video
Notes
*Our White Sauce Spaghetti pasta recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.