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Classic Béchamel Sauce with Farfalle Pasta


I love quick and easy meals—they make life so much simpler. This pasta dish takes just 30–40 minutes to prepare, yet it tastes absolutely delicious and looks so impressive that everyone assumes you’ve spent hours in the kitchen. I made it with a white sauce, slightly different from the classic béchamel because I enjoy adding my own twist. It’s a wonderful alternative to the usual tomato-based sauces. 

Originally of Italian origin, the béchamel sauce is the standard white sauce. Immigrating from Tuscany, Italy to the royalty of France, the béchamel, previously named Balsamella, was easily adapted into the rich French cuisine. They renamed it after the chief steward to King Louis XIV, the marquis de Bechamel, and quickly found a number of delicious recipes to adapt it into. 

Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the 17th century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). 

This sauce goes well with any kind of pasta and tastes absolutely yummy. Also, it's great when added in between the layers of lasagna. 

While I adore the taste and flavor of this classic sauce, I can’t resist adding a few extra ingredients to make it even more delicious. In this version, I’ve included mushrooms, spinach, and a touch of cheese for added richness. It pairs beautifully with any pasta shape—I chose farfalle for this dish.

So, here's the recipe:

Ingredients:

  • 500 gms dried pasta
  • 200 gms white button mushrooms
  • 100 gms spinach (blanched)
  • 2-3 cloves of finely chopped garlic
  • 2-3 cheese slices (cheddar)
  • 1 tbsp of dried basil leaves

For the Classic Béchamel white sauce:

  • 4tbsp butter
  • 3tbsp all-purpose flour
  • 4 cups warm milk
  • 1/2 tsp grated nutmeg 
  • Salt to taste
  • Pepper to taste

Method:

  • Prepare and cook the pasta al dente or according to the instructions on the pack. Drain and set aside. 
  • For the sauce, begin by melting butter in a saucepan on medium heat. 
  • Once melted, add the flour and whisk until there are no lumps and the mixture turns a light brown colour, about 3 minutes. 
  • Add the milk, a little bit at a time, and whisk until smooth; bring to boil and cook for about 5 minutes stirring constantly, or until the sauce has thickened. 
  • Remove from heat. Stir in salt, pepper and nutmeg. Set aside until ready to use. This is the classic sauce. 
  • In another pan, heat oil and add the garlic. Once the flavour starts to come add the sliced mushrooms and sauté for a while. Then add the blanched spinach leaves. Sauté till all the water has evaporated. Pour in the prepared white sauce and the cheese slices. Cook for about 2 mins till all the ingredients comes together. By now, it would have turned into a nice and creamy texture. Check the seasonings and add salt & pepper, accordingly. 
  • Add the cooked pasta and mix it well. Sprinkle the dried basil leaves and serve immediately. 

Yummy, smooth & creamy pasta is ready. If you like wine....then this pasta pairs well with a glass of red wine. 

Bon appétit!!

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