This basic white sauce, or béchamel, is a good base for a casserole, gravy, or cheese sauce. White sauce is one of the standard sauces that every cook has in their repertoire. this recipe is very time-saving and easy.

Servings 2
Calories per serving 876 Cals
Prepare Time 5 min
Cook Time 20 min
Total Time 25 min

Ingredients

2 cups Pasta
3 tbsp Flour
2 cups Milk
50 grams Butter
2 tbsp Salt
1 tsp Black pepper
100 grams Mushroom

Instructions:

1

Fill a large saucepan with water, season with salt, and bring it to a rolling boil. Cook pasta for 8-10 minutes.

2

When the pasta is cooked well, drain it and pour cold water to separate them.

3

Add oil to the pan and heat it, fry the mushrooms to get brown.

4

Meanwhile, add butter to a large frying pan over medium-high heat. Add garlic, and cook, stirring occasionally, for 1 minute or until they soften. Add flour, and cook until the raw smell disappears. Add milk and pepper powder. Stir. Season with salt. Bring it to a boil. Reduce heat and simmer for 3-4 minutes or until the sauce thickens

5

Add cooked pasta and mushrooms to the sauce. Stir it well

6

Garnish with basil leaves and serve it with a drink.

7

Caramelized 2 lemons in a pan and put them beside your dish.

Cook Detail

Servings 2
Calories per serving 876 Cals
Prepare Time 5 min
Cook Time 20 min
Total Time 25 min

Meta

Course
Cuisine
Diet
Difficulty
Dish Type
Meal

Tips and tricks

  • Add the milk gently to have a soft sauce
  • When the sauce gets cool, it gets thicker.

Background & History

when I made this pasta for the first time, I fell in love with it and found out that bechamel sauce is the key to this food.

Nutrition Facts (per serving)

Calories 876 Cals
Calcium, Ca 318.75 mg
Carbohydrate 122.32 g
Cholesterol 78.15 mg
Fat 30.53 g
Fiber 5.3 g
Folate 49.46 ug
Iron, Fe 2.3 mg
Magnesium, Mg 101.04 mg
Niacin 4.39 mg
Protein 27.8 g
Sodium, Na 2443.65 mg
Sugars 16.66 g
Thiamin 0.29 mg
Vitamin A 1026.32 iu
Vitamin B6 0.32 mg
Vitamin C 1.05 mg