Looking for a comforting, creamy, and wholesome pasta dish with an Indian vegetarian twist? Our Baked White Sauce Pasta Indian Style is exactly what you need!
This recipe beautifully blends the richness of a velvety white béchamel sauce with vibrant Indian spices and fresh vegetables, all baked to perfection with a golden crust. It’s an ideal meal for cozy dinners, potlucks, or when you want to impress family and friends with a fusion delight that’s both familiar and exciting.
This dish brings together the best of Italian pasta and Indian flavors, making it a delicious choice for those who love experimenting with global cuisines without compromising on comfort food vibes. Plus, it’s vegetarian, packed with nutrients, and a treat for all age groups.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding. So, grab your apron, and let’s dive into this creamy, spicy, and baked goodness!
Why You’ll Love This Recipe
Baked White Sauce Pasta Indian Style is a crowd-pleaser for many reasons. First, the creamy white sauce is enhanced with subtle Indian spices like garam masala and red chili powder, offering a unique depth of flavor that sets it apart from traditional pasta dishes.
It’s incredibly versatile — you can customize the vegetables based on what’s in your fridge or seasonally available. The baked topping of melted cheese adds a satisfying crunch and richness, making it perfect for family dinners or special occasions.
Moreover, this dish is a wholesome way to sneak in your daily dose of vegetables, providing fiber, vitamins, and minerals in every bite. If you enjoy dishes like the Vegetable Alfredo Recipes for Creamy, Healthy Dinners or the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, this one will quickly become a new favorite!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pasta (penne or fusilli) | 250 grams | Cooked al dente |
| Butter | 3 tbsp | For white sauce |
| All-purpose flour (maida) | 3 tbsp | To thicken the sauce |
| Milk | 3 cups | Warm, for smooth sauce |
| Grated cheese (mozzarella or processed cheese) | 1 cup | For sauce and topping |
| Mixed vegetables | 2 cups | Carrots, capsicum, beans, corn, peas, finely chopped |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Green chili | 1 | Finely chopped (optional) |
| Garam masala | 1 tsp | For Indian flavor |
| Red chili powder | ½ tsp | Adjust to taste |
| Dried oregano or mixed Italian herbs | 1 tsp | For aroma |
| Salt | To taste | |
| Black pepper powder | ¼ tsp | Freshly ground preferred |
| Olive oil or cooking oil | 2 tbsp | For sautéing vegetables |
| Fresh coriander leaves | 2 tbsp | Chopped, for garnish |
Equipment
- Large pot for boiling pasta
- Non-stick pan or skillet
- Whisk
- Wooden spoon or spatula
- Baking dish (ovenproof)
- Knife and chopping board
- Measuring cups and spoons
- Oven or toaster oven
- Grater (for cheese)
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente (firm to the bite), usually about 8-10 minutes. Drain and rinse under cold water to stop cooking. Set aside.
- Prepare the vegetables: Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion, garlic, and green chili. Sauté until the onions turn translucent.
- Add mixed vegetables: Toss in the chopped carrots, beans, capsicum, peas, and corn. Cook for 4-5 minutes until vegetables are slightly tender but still retain some crunch. Season with a pinch of salt and black pepper.
- Make the white sauce: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add 3 tablespoons of all-purpose flour and whisk continuously to form a smooth paste (roux). Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually add warm milk: Slowly pour in 3 cups of warm milk while whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about 6-8 minutes. The sauce should be creamy and coat the back of a spoon.
- Season the white sauce: Add 1 cup of grated cheese and stir until melted and smooth. Mix in 1 teaspoon of garam masala, ½ teaspoon of red chili powder, 1 teaspoon of oregano, and salt to taste. Adjust spices as you like.
- Combine pasta and veggies: In the skillet with vegetables, add the cooked pasta and gently mix to combine everything evenly.
- Mix pasta with white sauce: Pour the prepared white sauce over the pasta and vegetables. Stir gently until all the pasta is coated with the creamy sauce.
- Transfer to baking dish: Grease your ovenproof baking dish lightly. Pour the pasta mixture into it and spread evenly.
- Top with cheese: Sprinkle a generous layer of grated cheese (about ½ cup) on top for that perfect golden crust.
- Bake: Preheat your oven to 180°C (350°F). Bake the pasta for 20-25 minutes or until the cheese melts and starts to turn golden brown.
- Garnish and serve: Once baked, remove from oven and let it rest for 5 minutes. Garnish with freshly chopped coriander leaves. Serve hot and enjoy the creamy, spicy delight!
Tips & Variations
“For a vegan twist, substitute butter with vegan margarine, milk with almond or soy milk, and use vegan cheese.”
If you prefer a lighter version, you can swap all-purpose flour with whole wheat flour for the white sauce or reduce the cheese topping. Additionally, adding some sautéed mushrooms or baby corn can enhance the texture and flavor.
For an extra Indian touch, sprinkle some chaat masala or crushed kasuri methi (dried fenugreek leaves) on top before baking. You might also consider adding a small dollop of tomato ketchup or Schezwan sauce on the side for a tangy contrast.
Don’t hesitate to experiment with pasta shapes like farfalle or rigatoni for fun variations. If you enjoy meal prepping, this dish reheats wonderfully in the oven or microwave.
Nutrition Facts
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 50 g |
| Protein | 18 g |
| Fat | 15 g |
| Fiber | 6 g |
| Calcium | 250 mg |
| Iron | 3 mg |
Serving Suggestions
This baked white sauce pasta pairs beautifully with a fresh salad, such as a cucumber and tomato raita or a crisp green salad tossed in lemon vinaigrette. You could also serve it alongside roasted garlic bread or warm naan for an indulgent meal.
For a wholesome dinner, consider complementing it with a light soup like the Low Calorie Vegetable Soup Recipe for Healthy Eating. If you want to keep the Indian vibe going, try it with a mild dal or some spiced paneer cubes.
Conclusion
Our Baked White Sauce Pasta Vegetarian Indian Style is a delightful fusion dish that brings creamy, cheesy comfort with an exciting Indian twist. It’s a versatile recipe that is easy to make, nutritious, and perfect for weeknight dinners or special occasions.
The combination of spices and fresh vegetables ensures every bite is flavorful and satisfying without being overwhelming.
Whether you’re cooking for yourself, family, or guests, this pasta recipe will impress with its rich texture and unique taste. Plus, it’s a wonderful way to enjoy pasta while staying true to vegetarian and Indian culinary traditions.
Give it a try and enjoy a deliciously comforting meal that’s sure to become a regular in your recipe rotation.
For more delicious and easy vegetarian recipes, check out these favorites: Instant Pot Vegetarian Recipes Indian Food Lovers Adore, Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
📖 Recipe Card: Baked White Sauce Pasta – Vegetarian Indian Style
Description: A creamy, flavorful baked pasta dish with Indian spices and mixed vegetables. Perfect for a comforting vegetarian meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 200g pasta (penne or fusilli)
- 2 cups mixed vegetables (carrots, beans, peas, bell peppers, chopped)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup grated cheese (cheddar or processed)
- Salt to taste
- 2 tablespoons oil
- Fresh coriander for garnish
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Heat oil in a pan, add cumin seeds and ginger-garlic paste; sauté until fragrant.
- Add mixed vegetables, turmeric, red chili powder, and salt; cook until tender.
- In another pan, melt butter and add flour; cook for 1-2 minutes to make a roux.
- Gradually whisk in milk to form a smooth white sauce; cook until thickened.
- Add garam masala and salt to the white sauce; mix well.
- Combine cooked vegetables and pasta with the white sauce; mix thoroughly.
- Transfer mixture to a greased baking dish; top with grated cheese.
- Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until golden and bubbly.
- Garnish with fresh coriander and serve hot.
Nutrition: Calories: 350 kcal | Protein: 12 g | Fat: 15 g | Carbs: 40 g
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