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Creamy Béchamel Pasta

Creamy Béchamel Pasta

Contributed by: Salwa Gardezi


  • 200 grams pasta
  • 1 clove chopped garlic
  • 1 carrot (chopped)
  • 1/2 capsicum (chopped)
  • 30 grams butter
  • 30 grams flour
  • 300 ml milk
  • 1 table spoon oregano
  • 1/2 tablespoons red chili flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1 tablespoon salt ( according to taste )
  • 2 processed cheese slices
  • 1/2 cup boiled spinach (optional)
  • 1/2 cup shredded mozzarella


  • Boil the pasta in water seasoned with salt. Heat the pan, melt the butter, sauté garlic for a minute or until it changes its color, add the veggies.
  • Sauté them for about 2 minutes. Don’t overcook or else they’ll lose their crunch. In another pot on medium heat add the butter and flour, whisk them together and make a roux.
  • Keep mixing until you get a dough texture. Gradually add the milk and keep whisking to avoid any lumps. Add the spices and salt.
  • Mix well, then add the cheese slices to get a thick creamy consistency. Add the veggies and the boiled spinach and mozzarella.
  • Toss in the pasta, give it a good mix. And serve!

Check out the video recipe.


A “Chef in Training”, teaching myself how to cook one recipe at a time. I LOVE being in the kitchen and have a great love for good food! I have some amazing taste testers and get a thrill out of perfecting and finding new recipes!

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