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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook pasta according to packet instructions.
Heat 2 tbsp olive oil in a saucepan over medium heat.
Stir in the flour.
Slowly add the milk, a little at a time, stirring constantly, until a thick, smooth sauce is formed.
Season with black pepper and set aside.
Heat the remaining olive oil in a frying pan over medium heat.
Add garlic and cook for 2 minutes until beginning to brown.
Stir in courgette, carrot, and broccoli and cook for 5 minutes.
Add the white sauce and peas to the rest of the vegetables.
Bring to the boil, reduce heat and simmer.
Drain the pasta, reserving some of the cooking water.
Add the pasta to the sauce along with a ladle of the pasta cooking water.
Season with black pepper.
Serve and enjoy.
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Use any milk of your choice to adjust the flavor and creaminess of the sauce.
Reserve some pasta cooking water to adjust the sauce consistency if needed.
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer.
What can I substitute for courgette?
You can use zucchini or skip it if unavailable.
Can I make this dish vegan?
Yes, use plant-based milk and ensure the pasta is vegan.
How can I add more protein?
Add cooked chicken or tofu for extra protein.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce and store it in the fridge for up to 2 days.
