200 grams of pasta (penne, fettuccine, or your choice)
Water (for boiling)
1 tablespoon of salt
1 tablespoon of olive oil
For the White Sauce:
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk (preferably whole milk)
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
A pinch of nutmeg (optional)
For the Add-ins:
1 tablespoon of olive oil
1 small onion, finely chopped
2-3 cloves of garlic, minced
1 cup of mixed vegetables (bell peppers, broccoli, carrots, peas, etc.)
1/2 cup of mushrooms, sliced (optional)
1/2 cup of cooked chicken, shrimp, or other protein (optional)
Fresh parsley or basil for garnish (optional)
Instructions:
Cook the Pasta:
Bring a large pot of water to a boil. Add salt and a tablespoon of olive oil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and set aside.
Prepare the White Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1-2 minutes until it turns a light golden color (this is called a roux).
Gradually add the milk while continuing to whisk to avoid lumps. Bring the mixture to a gentle simmer.
Cook for 4-5 minutes, stirring frequently, until the sauce thickens.
Add the grated Parmesan cheese and stir until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat and set aside.
Cook the Vegetables and Add-ins:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onions and cook until they become translucent.
Add the minced garlic and sauté for another minute.
Add the mixed vegetables and mushrooms (if using) and cook until they are tender.
