White Sauce Pasta with Spinach & Peas
This luscious white sauce pasta is a symphony of flavors, pairing al dente pasta with a velvety, dreamy sauce. Spinach adds a fresh, earthy note while sweet peas bring pops of vibrant sweetness. This comforting dish is a celebration of simplicity and taste, perfect for cozy dinners or special occasions.
Ingredients
- 1 lb. dried Rigatoni
- 4 C whole milk room temperature
- 3 T unsalted butter
- 3 T flour
- 1 C shredded parmesan cheese
- 1 C frozen peas defrosted
- 1, 10- ounce package frozen spinach defrosted
- 1 ½ tsp. kosher salt
- ½ tsp. ground black pepper or white pepper
- ¼ tsp. ground nutmeg
- 1 bay leaf
Instructions
- Preheat your oven to 425 degrees. Brush a 9 x 13 casserole dish with olive oil.
- Heat a large pot of water to boil. Using a dish towel, squeeze all the water out of the spinach and set aside.
- In a large skillet, melt the butter over medium high heat. Once the butter is melted, add your flour, and whisk for 2 minutes. Slowly, add your milk and keep whisking. You want to make sure to get out all the lumps. Keep whisking. The milk mixture will come up to a low boil.
- Now it’s time to drop your pasta into the boiling water. Please make sure to salt your pasta water. I use about one tablespoon of kosher salt. You will only cook the pasta for 6 minutes. The pasta will continue to cook in the oven.
- Now, add your salt, pepper, nutmeg, and bay leaf to your milk mixture (bechamel sauce). Cook this mixture for 5-6 minutes, whisking intermittently. After 6 minutes, take the bechamel sauce off the heat and stir in the parmesan cheese, spinach, and peas. It’s time to add the pasta to the sauce and transfer all to the casserole dish. Place the dish on the middle rack of your oven. Bake for 25 minutes or until the top is browned and bubbling. This is so good! Enjoy!
- *I don’t drain my pasta. I transfer it directly from the pot to the pan with the bechamel sauce.