This recipe creates a creamy, flavorful pasta where sweet sautéed bell peppers and onions are coated in a rich, spiced white sauce. It’s a perfect quick and satisfying meal.
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Bring a large pot of salted water to a rolling boil.
Add the pasta and cook according to package directions until al dente.
Reserve about ½ cup of the starchy pasta water before draining.
Drain the pasta and set it aside.
Heat olive oil or butter in a large, deep pan or skillet over medium heat.
Add the sliced onion and a pinch of salt. Sauté for 2-3 minutes until it softens.
Add the minced garlic and cook for another minute until fragrant.
Add the sliced green bell pepper and sauté for 3-4 minutes until slightly tender but still crunchy.
Turn off the heat and set the pan aside.
Melt butter in a small saucepan or the same pan if you remove the veggies, over medium-low heat.
Add the flour and whisk continuously for 1-2 minutes to cook the raw flour taste.
Slowly pour in about ¼ cup of the milk while whisking constantly to create a smooth paste.
Continue adding the rest of the milk gradually, whisking all the time to prevent lumps.
Add the crumbled vegetable bouillon cube and stir gently over medium heat until the sauce thickens.
Add soy sauce, chilli flakes, dried oregano, and black pepper powder to the sauce. Mix well.
Taste the sauce and add salt if needed.
Add the grated cheese and stir until it melts completely into a smooth, creamy sauce.
If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
Add the cooked pasta and the sautéed onions and bell peppers to the pan with the white sauce.
Toss everything together gently until the pasta and vegetables are evenly coated in the sauce.
Heat through for a minute or two and serve hot with an extra sprinkle of chilli flakes or oregano if desired.
Reserve some pasta water to adjust the sauce consistency if needed.
Use freshly grated cheese for a smoother sauce.
Do not overcook the bell peppers; they should retain some crunch for texture.
Can I use a different type of pasta?
Yes, you can use any type of pasta like penne, fusilli, or spaghetti based on your preference.
Can I make this recipe vegan?
Yes, you can substitute butter with vegan butter, milk with plant-based milk, and cheese with vegan cheese.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce.
Can I add other vegetables?
Yes, you can add vegetables like mushrooms, zucchini, or cherry tomatoes for added flavor and nutrition.
Is the dish spicy?
The dish has a mild spice level due to the chilli flakes. You can adjust the amount to suit your taste.
