Linguini with Béchamel Sauce (White Sauce)

Béchamel Sauce (White Sauce) form the basis of French cuisine. The creamy silkiness of the dish comes from the roux and the key to a good roux is an equal amount of butter and flour and making sure you mix it really well. A bit of elbow work is needed when the milk goes in. Constantly stirring ensures a smooth and creamy sauce. A pinch of grated nutmeg gives it a subtle flavor and the mozzarella and parmesan is all you need to finish this dish @sarchakra

PREP TIME: 5 mins

COOK TIME: 15 mins

YIELDS: Serves 4-5


  • Pasta 1 package
  • Mozzarella 1 cup, grated
  • Parmesan ½ cup, grated
  • Milk 2 cups
  • Salt to taste
  • Garlic 1 clove, grated
  • Black pepper 2 tsp
  • Nutmeg 1 tsp, grated


  • Cook linguini according to box directions. Drain and reserve the pasta.
  • In a pan put in the butter. Let it begin to melt. Add the flour. Mix throughly so it forms into a smooth paste.
  • Add the milk little by little constantly stirring to make sure no lumps remain. The end result should be smooth and creamy.
  • Mix in grated garlic. Season with salt, black pepper and nutmeg.
  • Put cooked linguini in. Add in mozzarella and grated Parmesan.
  • Mix into the pasta and serve with a bit more of grated nutmeg.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!


Linguini with Béchamel Sauce (White Sauce)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.