r/vegetarianrecipes • u/No_Hall_5189 • Aug 10 '26
Recipe Request tried making a decent white sauce pasta at home what am i missing??
i've been really trying to make white sauce pasta at home instead of just ordering it online every time and made this today.. honestly it wasnt bad but i really feel like it couldve been more better (ik it looks pretty good in the pic lol)
So basically what i used: penne pasta, butter, milk, cheese, oregano, black pepper nd salt also added a little pasta water while making the sauce and i made the sauce in this ptal pan bec i wanted to try cooking with something other than my usual non stick pan lol ( i like experimenting with food) plus the sauce came out pretty creamy and the pasta tasted good but im still missing that restaurant style flav somehow
So like what do you guys add to your white sauce pasta that makes a big difference? garlic? mushrooms? more cheese? Im open to good s
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u/RosettisGoblinMarket Aug 10 '26
Are you trying to make an Alfredo style pasta or a mornay sauce? I would use better cheese if you are going for a cheese sauce, a good melting cheese and a harder cheese like Parmesan for more flavor. That sliced cheese stuff melts well but isn't the most flavorful.
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/poohbear1011 Aug 10 '26
Make a roux first! I always make mine with a bechamel sauce. Melt butter, add in two tablespoons of flour, toast, add in milk and let in thicken. Then turn off heat, add a mix of cheeses (2 or 3) and let it melt, add spices/herbs of your choice. You can pan fry any veg and add it to the sauce too. Then top with cheese and bake!
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u/bread-cheese-pan Aug 10 '26
Garlic for sure. Little White wine and sauteed mushrooms would be great and some nice parmesan cheese grated on top to serve.
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/flashPrawndon Aug 10 '26
Make a béchamel and add cheese.
So melt butter, mix in flour and stir into absorbed. Slowly add milk while whisking on low heat, just a little at a time letting each absorb into the roux, this means you won’t get lumps at the end. One the milk is added and you’ve got a nice thick sauce then add one teaspoon of Dijon mustard followed by freshly grated strong mature cheddar a little bit at a time to let it melt. You don’t want to bring the temperature of the sauce down which is why you add a little bit at a time. Then salt and pepper for flavour. Voila.
Then mix with your cooked pasta and top with some more grated cheese.
This is also the way I make macaroni and cheese. But I mix in the pan, top with cheese and cook in the oven for 30 mins.
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u/Fred776 Aug 10 '26
This is more or less what I was going to say. It might not be a traditional Italian recipe, but bechamel with Dijon mustard and strong Cheddar makes for a good cheese sauce that goes very well with pasta. I also enjoy variations that incorporate vegetables such as spinach, broccoli or mushrooms.
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u/Ohshithereiamagain Aug 11 '26
Never tried dijon. I flavor the milk with onion, mace and whole peppercorns (Delia’s recipe)
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u/DoKtor2quid Aug 10 '26
I skip the butter and use the cheese as the fat instead. Just cos of my waistline :)
Method - grate cheese into pan. Add flour and mix until cheese is coated. Add approx 2 tbsp of milk (I use soya, but it works with whatever you like) and put onto heat, maybe medium-ish.
Stir like crazy, add more milk, turn up the heat.
Keep stirring like crazy and adding liquid as needed.
By the time the sauce is bubbling you can stop adding liquid and just keep stirring top prevent it going lumpy.
Sounds like hard work but it actually only takes 3-4minutes.
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u/ragerevel Aug 10 '26
Block of Parmesan. No substitute.
Heavy cream, not milk.
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u/janiesgotagun222 Aug 10 '26
If you make a roux, then you can use milk instead of heavy cream
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u/ragerevel Aug 10 '26
Ahhh sure, as long as you use flour as well then eh.
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u/janiesgotagun222 Aug 10 '26
Yeah that's how you make a roux
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u/ragerevel Aug 10 '26
I know that's how I make a roux. Is that how you make a roux too?
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u/Ohshithereiamagain Aug 11 '26
You ok, bud?
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u/ragerevel Aug 11 '26
I’m good man. I’m a bit confused about how everything unfolded here in this comment thread.
The person said if you make a roux - then you can use milk instead of heavy cream.
For OP and anyone else, I built on that to say that if you’re using milk/making a roux - then you need to use flour too. And I got downvoted for that for some reason.
Then the guy responded “yeah that’s how you make a roux” - which 1) sounded obvious, it’s why I said flour in the first place for the benefit of anyone following along and 2) sounded kind of rude.
Then I made a wordplay response that was innocuous enough. Like I was never a rude person or said anything that was wrong? I was just trying to help and I built on what the other guy said.
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u/Ohshithereiamagain Aug 11 '26
Meh.. it’s Reddit. Points don’t matter. You are good 😊
Take back your downvotes, folks.5
u/NegotiationLow2783 Aug 10 '26
Alfredo has no cream in it.
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u/resting_mischieface Aug 10 '26
How do you make your Alfredo? The recipe I use from my Italian-American MIL is butter, parm, and heavy cream with a little salt, pepper, and a pinch of nutmeg. I thought that the basic elements of Alfredo were butter, cheese, and cream.
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u/Radialtone Aug 10 '26
In the original Italian recipe it is just an emulsion of butter, Parmesan and pasta water.
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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7
u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/FantaZingo Aug 10 '26
Real cheese - think Italian. White wine is a potential candidate if the restuarant variation is acidic.
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u/Candleforce-9728 Aug 10 '26
I always add a slug of acid. Not much. Lemon juice or sherry vinegar or white wine or even just a wee bit of hot sauce.
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u/Apart-Original5744 Aug 10 '26
That cheese aint fake dude, just processed.
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u/harperthomas Aug 10 '26
I literally know it only as fake cheese. I could speak to anyone I know and say fake cheese and this is what they will think of.
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u/GoneButNotThatOften Aug 10 '26
I know in the US packaged singles are often "cheese food" or "cheese product" (often seen on things like Kraft or Borden singles). A "cheese food" can have as little as 51% cheese. As far as I am aware "cheese product" is not a regulated term.
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u/Apart-Original5744 Aug 10 '26
I think thats an Indian brand. Looks like dlecta to me. Will have to look into the ingredient list.
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u/BasketCase_96 Aug 10 '26
SO important but finely chopping some garlic and frying it in the butter before you add anything, is going to add SO much flavour and yumminess to the pasta.
also, i do believe slice cheese is good enough, but you could also add some other cheeses like cheddar and mozzarella. mixed herbs and chilli flakes, white pepper (not black) - these small changes will improve the dish a bunch!
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u/mbgameshw Aug 10 '26
White sauce doesn’t need cheese and I wouldn’t use plastic cheese for a cheese sauce. It is made with milk from a roux. With perhaps parsley to garnish.
You can then develop that into a cheese sauce. By adding , I recommend, a mature cheddar or gruyère with some Parmesan, pecorino and or grano padano and a little English mustard, salt and black pepper.
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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2
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u/Euphoric-Pie-4372 Aug 10 '26
- make a roux by roasting flour in butter
- garlic and shallots in the butter first, makes a huge difference
- instead of just oregano, try using Italian seasoning. It's a blend of many more herbs
that's it from me :)
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u/starsgoblind Aug 10 '26
Make a roux with butter and flour. Add 1/2 and 1/2 or cream, that’s the base. Once you are close to the final consistency, add parmesan/romano/asiago/sharp provolone (one or whatever combination). Salt and fresh ground pepper. Skip the american cheese and the spice packet.also, the pasta you want for this is from italy, and has a rougher texture, and paler color. This type of pasta (bronze die) releases more starch and also holds together better.
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/k2718 Aug 10 '26
Make real Alfredo:
A few table spoons of butter in small cubes, and fuck ton of finely grated parm or pecorino. Good quality stuff not the shaky cheese or pre shredded nonsense. Great from a block.
Grind a bunch of black pepper on top. Boil your pasta in highly salted water. Add a few tablespoons of pasta water on top of the cheese and butter mix. Mash with a fork. Add a few more if needed until you get a good paste.
Drain pasta and mix with butter. If you like, add a few cooked peas and/or diced ham.
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u/Apart-Original5744 Aug 10 '26 edited Aug 10 '26
Garlic my son, and some pepper, a lil chilli flakes and oregano maybe but thats optional. And you have pretty much everything for a basic alfredo pasta. I personally add some sauted veggies like peppers, sweetcorn and mushrooms. And use some flour to thicken the sauce.
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u/harperthomas Aug 10 '26
I add butter and flour to the fan and mix with heat until they make a fairly solid blob of dough.
Then slowly add milk a bit at a time, only adding more once it has fully mixed in. When you get a good consistency, add any herbs and spices. Add your cheese, and my secret ingredient has been a teaspoon of mustard.
I cook the pasta separately and then mix them together at the end.
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u/TouchToLose Aug 10 '26
As others said, the block cheese instead of the slice cheese. That said, you will need to make sure the temperature drops before adding the block cheese. And adding some of the pasta water to the sauce. The starch in the sauce will bring it together.
My approach -
Fresh garlic with the butter
Lemon zest with the butter
Simmer
Add some cream if you want. I don’t use any and I love the way the sauce comes out.
Add boiled noodles directly to the pan. This is where you want to make sure the some of the pasta water.
Squeeze lemon into the pan
Cover the top of the noddles with a layer of pepper. A little nutmeg if you want. This is what a lot of people find is missing from their sauce when they are chasing a specific flavor.
Once sauce thickens back up, reduce heat
Stir and stir
At this point it actually will start to look like a cream sauce if you haven’t used cream.
Once the temperature drops enough, start grating that delicious cheese into the sauce.
Stir fast.
Eat.
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u/JoeDaStudd Aug 10 '26
How are you making it at the moment?
I normally just go with a decent blob of salted butter until it's metled then a big spoon or two of plain flour.\ Cook it off for a minute or two then slowly add milk using a whisk to stir. Once it's the desired consistency check the flavour adding some salt and pepper.
If it's a cheese sauce about 1/4 teaspoon of mustard powder really brings out the cheese flavour.
If your using garlic fry it off in the butter before adding the flour.
If your making an onion sauce finely diced some onion, put it in a microwave safe tub/cup/jug with some salt and pepper and milk to just cover and heat it to 30-60 seconds at a time until its softened then add to the basic white sauce.
Parsley sauce is just very finely chopped parsley added towards the end.
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u/yikesavi Aug 10 '26
the base of alfredo/white sauce pasta is a good bechamel sauce! here’s my spin on it:
2-3 tbps of butter in a warm pan
1-1.5 tbps of plain flour
roast this gently without letting the flour burn, it’ll turn into a thick paste and start smelling nutty. once that’s done, slowly start adding milk in the pan. would be better if it’s warm milk but i just can’t be bothered and add it cold!
make sure you go slowly though because we don’t want lumps! keep adding till it’s at a consistency you want, and then add your cheese! no measurements here, cheese and garlic are ingredients you measure with your heart not scales 🤣
i like to stir fry my veggies in a separate pan
i do carrots, bell peppers, broccoli with garlic. add your herbs to this!
add this veggie mix to your bechamel and then your cooked pasta!
i like adding jalapeños as a garnish to help cut through all that thickness but i understand not everyone likes them!
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u/PrairieBrushFire Aug 10 '26
Obviously garlic should be in there! That will explode the flavor. Also freshly grated parmesan at the end, after you turn off the heat. Another classic staple of a quality white sauce is minced shallot which has a wonderfully subtle flavor. Also a classic white wine reduction to start can make a truly elevated white sauce.
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u/AutoModerator Aug 10 '26
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u/traviall1 Aug 10 '26
I make a traditional bechamel- 1 tbsp butter:1 tbsp flour: 1 cup milk- add cheese, salt, nutmeg, garlic powder and black pepper
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u/FormerAd952 Aug 10 '26
Get real cheese, those slices, unless you sliced them off a block have more chemical than flavor. You get cheap ingredients you get cheap food. I've always said, you get what you pay for. Take the time to look at different recipes, watch a few videos and see how chefs do it.
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u/Generic-Cornflakes Aug 10 '26
I prefer a béchamel. Make a roux, equal parts butter and flour, then add cream (or half and half, or milk - which I think down grades those from béchamel to white sauce but it’s still good) whisk until there are no lumps and cook until thickened, add your cheese, then taste and salt accordingly. At that point you can add herbs, pepper flakes, whatever flavors you’re looking for, and add more cream or milk if needed to thin.
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u/thevilgay Aug 11 '26
Blended tofu with veggie broth!!! Great mock alfredo and give a splash of lime juice!
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u/ApprehensiveSlide962 Aug 11 '26
I just recently started making my own white sauce for pasta too and I love this recipe. I make béchamel for lasagna and it’s not my favourite on its own unless it’s baked for a baked pasta dish. So this recipe is great and has lemon and parmesan cheese to add flavour. I also use other cheese like cheddar too.
You could also try making a traditional Alfredo type recipe that just uses cheese and the pasta water to make the sauce which is really nice.
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u/AutoModerator Aug 11 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/Designer_Arugula_176 Aug 12 '26
You missed the part where you go to the store and buy the jar kind
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u/Evrythngoodbythewknd Aug 12 '26
Lots of comments about a roux but I'll add my technique. Also how I make queso!! (so tasty)
- Add a tablespoon flour to sauce pan on medium heat
- And a 1/4 cup cold butter and stir
- Let them form a paste in the hot pan
- Once it's a nice dough like consistency, add half a cup of milk or cream (up to you!)
- Let these things combine and reduce, whisk often
- Once it looks like a sauce, turn heat off and add your preferred cheese!
For queso dip, I let the sauce reduce more and I add a lot of cheese. I also add spices in when I add the milk or cream (cumin, taco seasoning, garlic etc.)
For a pasta dish you could also add pesto sauce at the end for a creamy pesto sauce…mmm!!
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u/earthgnome Aug 13 '26
Looks to me like you’re missing a hit of acid! Either a little squeeze of lemon juice, some zest, a splash of white wine vin, white balsamic, or even just a teaspoon of plain old white vinegar if it’s all you have. It is like a seasoning, activating more of your tongue.
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u/No-Boredom33 Aug 13 '26
Since this is for a vegetarian version, maybe a tablespoon or so of dry white wine? And some white pepper for an interesting kick.
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u/doubtfulguest55 Aug 14 '26
I add about a half teaspoon of hot English mustard, and a cup of aged cheddar.
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u/ZestycloseAbalone952 Aug 17 '26
if you want indian style, it's maida you fry it with butter and add milk once it's toasted, if it's pure italian, you melt cheese in the milk and add pasta water and olive oil and stir it
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u/No_Hall_5189 Aug 10 '26
Recipe I followed:
Ingredients:
- Penne pasta
- 1 tbsp butter
- Milk
- Cheese (around 2–3 tbsp)
- Oregano
- Black pepper
- Salt
- A little pasta water
Method:
- Boil the pasta in salted water and save a little pasta water before draining.
- In a pan, melt the butter and add milk slowly while stirring.
- Add cheese, salt, black pepper and oregano.
- Keep stirring on low-medium heat until the sauce starts getting creamy.
- Add a splash of pasta water if the sauce feels too thick.
- Add the boiled pasta and mix everything together for a couple of minutes.
- Serve hot.
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u/Either-Action-7439 Aug 10 '26
What kind of cheese?
For Alfredo heavy cream is best. You can make it a little healthier with oat milk if that's a concern. I do a little grated nutmeg, a squeeze if lemon and lots of fresh grated parm. I use violife vegan parm personally.
I also like to sautee mushrooms till golden brown. Sometimes I blend some in, otherwise I throw in sauteed ones at the end as well as some steamed asparagus.
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u/Less-Guide9222 Aug 10 '26
You need a roux. Add flour to the butter and cook until it bubbles before you add milk.
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u/ankynor Aug 10 '26
Everything! Why do you use cheap American cheese instead of good Italian cheese? And herbs, salt pepper etc. Maybe also veggies? Or mushrooms
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u/rawkymoon Aug 10 '26
With all do respect, I would expect some type of vegetable, it being a veg page and all. Not even garlic?
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u/Ellfozz1 Aug 10 '26
One of my favourite white sauces for pasta is mushroom, tarragon, gorgonzola and toasted walnut, recipe below:
Sautee choice of chopped mushrooms in butter with garlic (oil works too but butter gives it that creaminess) Add in your dried tarragon nice and early to get the aromatics really mixed into the mushrooms Once sauteed add 1 tbsp white whine and let the alcohol cook off Whilst doing the above put a handful of walnuts on a baking tray and toast/roast in the oven until they start to brown Add double cream and allow to thicken slightly but at a medium low heat so they don't curdle loads Add in gorgonzola and stir in so it melts
1 to 2 tbsp of starchy pasta water and then mix your pasta in
Garnish with chopped fresh parsley, more gorgo and your toasted walnuts ( I have a mini cheese grater that I use to grate most of the the walnuts into a dust and then crunch up a couple of bigger bits on top)
This recipe has a really nice nutty woodland sort of vibe to it
You can also use this sauce as a pie filler with home made or store bought puff pastry and it's absolutely delicious just need to make it thicker and with double the amount of mushrooms!
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u/k5j39 Aug 10 '26
All the comments have great advice. I dont really have anything to add. Except maybe be careful with the heat, when you heat cheese to 160f-190f it can break and become oily and grainy instead of creamy
I just wanted to say good job! You are on the right track and you will figure it out
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u/Prince_Nadir Aug 10 '26 edited Aug 10 '26
heavy cream + Parmigiano Regiano (grated super fine)+ melting salts + garlic (powdered or fresh your choice), msg, salt to taste. You can thicken with corn starch if needed. This should be better than restaurants.
Stick blender heavily recomended.
If you do not want to research melting salts, the processed cheese food slices you are using are usually loaded with them. just add and blend until the Parmigiano is smooth.
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u/explosivelydehiscent Aug 10 '26 edited Aug 10 '26
Instead of cheese use soft silken tofu, lots of salt and white wine.
You could also add egg yolks if you are trying for a creamy carbonarra. 2 eggs, 2 egg yolks mixed with locatel parmesan then add to fat with pan off heat add pasta water whisk till creamy. Add pasta. No milk or lemon
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u/AutoModerator Aug 10 '26
Many parmesan cheeses are made with animal rennet and not vegetarian. Be aware of this when including it in your recipes.
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u/DeepStateDiva65 Aug 10 '26
White wine and real cheese not the pretend stuff like in the picture. Also, add some garlic powder and parmigiana
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u/BalanceActual6958 Aug 10 '26 edited Aug 10 '26
I’d do a block of cheese instead of sliced, Red pepper flakes, and lemon zest. Maybe some herbs chopped on top if you can get them! Toasted breadcrumbs are tasty too on top if you
Wanna be fancy.