Broccoli-Zucchini Loaded Pasta In White Sauce(Béchamel Sauce)


We have always welcomed and embraced the dishes from world cuisine. Though ours is a culinary-rich and diverse country yet we make them a part of our meals with pleasure. Pasta is one of them which had entered as a cool breeze and became a comfort food for us, Whether we prepare it in an authentic way or give it the Indian twist.  I cook this with plenty of vegetables as they add fibre and flavours to the pasta. There is always some zucchini and broccoli in my refrigerator as I add these quite often to the various dishes. I love to cook penne variety as it keeps the sauce in itself and feels juicy and saucy to eat


White sauce or (Béchamel Sauce) gives a delicate flavour to the pasta. This creamy-cheesy sauce is easy to make and you have to prepare it separately and then add to boiled pasta and veggies. I added an aged cheddar which gave it a little sharpness. Dried herbs, seasoning and red chilly flakes make this Italian sensation a real treat

Prep time – 10 min Cook time – 30 min Course – Main Cuisine – Italian Author – Bharti Dhawan


•  Penne Pasta( or any type of your choice)  – 1 cup/200 gms

•  Water for boiling pasta – 5 cups

•  Olive oil(or any light cooking oil) – 1 tbsp+ 2 tsp to drizzle over cooked pasta

•  White sauce (Béchamel Sauce) – 1 cup – 200 gms

•  Finely chopped garlic – 2 tsp

•  Cubed zucchini, onions, broccoli and carrots – 1-2 cups altogether

•  Salt – 1 tsp

•  Some fresh basil leaves

•  Some zucchini ribbons for garnish

INGREDIENTS For White Sauce(Béchamel Sauce) 

•  Butter – 25 gms

•  Olive oil – 2 tsp

•  Refined flour – 1 tsp

•  Milk – 1 cup /150 mi

•  Cheddar Cheese (or any cheese of your choice)  – 1/4 cup or 50 gms

•  All-purpose Italian Seasoning – 1 tsp

•  Red chilli flakes – 1 tsp

Instructions For White Sause
1-  Take a heavy bottom saucepan and add oil and butter. Heat it on low flame and allow it to melt

2-  Add flour and stir continuously to prevent it from burning or sticking at the bottom. The flour should cook but its colour mustn’t be changed to dark

3-  Add milk and cheese and stir continuously with a spatula to avoid lumps

4-  Add salt, mixed seasoning and chilly flakes. Stir continuously until the sauce thickens a little. Switch off the flame to use the sauce later

Instructions For Boiling Pasta
–  Take a big vessel and keep the water boiling at a high flame with 1 tsp salt.
2-  When boiled, add pasta and let it cook at medium flame. Stir at intervals to avoid sticking
3-  When cooked to perfection, drain the water and rinse with cold water to prevent it from sticking. Keep the pasta and some pasta water aside for later use

INSTRUCTIONS To Prepare The Final Dish

1-  Take a big vessel or a kadahi and add cooking oil. When heated, add chopped garlic followed by onions and cook for a while

2-  Next,  add cubed vegetables one by one and saute for a minute or 2.

3- When the vegetables are cooked, add the seasoning and mix

3- Add prepared White sauce (Bechamel Sauce)and stir

4-  Add boiled pasta and some pasta water. Mix everything well. Add red chilly flakes and the seasoning.

5- Tear the basil leaves and sprinkle them over the dish. Serve hot with some zucchini ribbons as a garnish

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