Pasta with White Sauce

Five ingredients and 30 minutes. Organic pasta tossed in extra-virgin olive oil and coated in a creamy bechamel sauce simmered with sliced sweet red bell peppers and oregano. Simple, satisfying, and built on clean flavors.

The white sauce (bechamel) is the foundation. While it simmers, the sliced peppers and herbs go in, softening in the warm sauce and releasing their flavor. Once the peppers are tender and the oregano is fragrant, the heat goes off and the drained, oil-tossed pasta gets mixed straight in.

Tossing the cooked pasta with olive oil before adding the sauce serves a purpose beyond flavor. The oil prevents the pasta from clumping into a sticky mass while you finish the sauce, and it adds a fruity richness that complements the creamy bechamel.

Kitchen Tips

• Slice the red peppers into thin, long strips so they cook quickly in the simmering sauce.
• Toss the pasta with oil immediately after draining. Even a minute of sitting bare and it starts sticking.
• Mix the pasta into the sauce off the heat so the bechamel doesn’t break or get gummy from overcooking.

Variations

• Add sauteed mushrooms or spinach to the sauce for more substance.
• Stir in grated Parmesan at the end for a cheesier finish.
• Use fresh basil instead of oregano for a brighter, more summery flavor.