Pasta With Mushroom Bechamel Sauce

A creamy preparation of pasta with white sauce and mushrooms. A must have for all pasta lovers…

Béchamel Sauce also known as White Sauce is used in a variety of dishes and is the base for many sauces. It is traditionally made by whisking heated  milk  gradually into a white flour-butter mixture.The ratio of butter, flour and milk is 1:1:1 , ie for 1 tbsp of butter , use 1 tbsp flour and 1 cup of milk.

To make pasta



  • Pasta – 400gm
  • oil – 1tbsp
  • salt  

You can use shell pasta or tubular pasta. Boil a pot of slightly salted water. Add pasta and cook till it becomes translucent, stirring in between.  Add cold water to the cooked pasta and drain again. Add 1 tbsp of olive oil to the pasta so that it wont get sticky.

To make  Béchamel  Sauce (White Sauce)



  • Butter  – 2 tbsp
  • Flour   -2 tbsp
  • Milk    – 2 1/2 cup
  • Pepper powder – 1 tsp
  • Mustard powder – 1/2 tsp

Heat a thick bottomed pan. Melt the  butter. Add  flour and stir continuously till it gets a smooth texture. Mix in  milk and continue to cook and stir until the sauce is thick enough to coat the back of a spoon. Add pepper powder , mustard powder and salt in 1/2 cup of milk and add to the sauce.

For Mushroom Layer



  • Butter or olive oil –  1tbsp
  • Onion  – 1
  • Garlic – 2 cloves
  • Capsicum – 1
  • Button Mushrooms – 500 gm
  • Oregano powder – 1 tsp

Melt butter. Saute  garlic and  chopped onion . Add chopped capsicum and saute for 3 minutes. Stir in  the cubed mushrooms and cook till they become tender. Add the oregano powder. Mix in the white sauce and cook till the sauce thickens.

To Assemble

In  a glass dish spread the mushroom sauce. Add pasta on top of it. Spread mozarella cheese on top of the pasta. Add oregano powder . (Optional – bake in a preheated oven at 180 C)


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