Easy white pasta sauce – no cream needed

For the longest time in my life, I avoided white pasta sauce whenever I could although I loved it loads. It was only for the occasional indulgence because the creamy sauce screamed cream and F.A.T.S.

I’m happy to say that now I don’t need to avoid it anymore and in fact, can eat it whenever I want because I make the sauce using roux, or the simple and versatile béchamel sauce.

So yes, basically, the main ingredients that go into making this easy white pasta sauce are butter, flour and milk. And because milk is so important in this recipe, I make sure I use Honest Milk – Greenfields milk.

Greenfields originated from Indonesia and was established in 1997. Greenfields milk is Honest Milk because no additives, no chemicals, no antibiotics and no hormones are included in the process of producing the milk. The milk comes from their own scientifically-sourced and managed herd and the milk is produced, pasteurised and packed within the dairy Moreover, optimal freshness is ensured as the milk is single-pasteurised. As the plant utilises state-of-the-art automation, human contact with the products is eliminated, ensuring a high level of hygiene.

The specially bred cows in the Greenfields farm receive a healthy diet of superior corn kernels, grains and special Alfalfa grass that contain high protein and fibre. With such a diet, the cows produce milk with a distinctive fragrance and refreshing taste, a trademark of Greenfields milk.

Greenfields offers a wide variety of milk for you to choose from –

Fresh milk: 2-litre bottles and 1-litre, 500ml and 200ml packs; Chocolate Malt: 1-litre, 500ml and 200ml packs; High Calcium Skimmed milk (0.1% fat of fresh milk): 1-litre packs; High Calcium Low Fat (contains only 1.3% fat): 2-litre bottles and 1-litre packs

I used fresh milk for making the white pasta sauce:

Here’s a step-by-step tutorial on how to make this low-fat white pasta sauce (printable recipe is at the end of the post).

Heat a saucepan and melt 2 tablespoons of unsalted butter:

Add 2 tablespoons of plain all-purpose flour when the butter has melted:

Stir to combine the flour with the butter. Add 2 – 2¼ cups of Greenfields milk in slowly, stopping in between to whisk and check the texture.

We’re aiming for a mayonnaise-type of texture so just keep whisking and adding in more milk till you get that. When it’s done, add salt to taste, 1 teaspoon ground black pepper, 4 teaspoons oregano and set it aside.

Add 1 tablespoon of butter or olive oil to a pan and melt the butter before adding sliced mushrooms.

Cook till mushrooms start to release their mushroomy juices then add the chopped ham.

Cook for a couple of minutes then add in the white pasta sauce to combine. The white sauce will take on a mushroomy taste – my favourite!

Don’t let the milk come to a boil though. You should only cook it over a low flame, allowing the milk to simmer.

Do a taste test at this point and add in more salt or herbs if necessary. Or thin out with a little more milk if it’s too thick.

Finally, toss your cooked pasta in the sauce:

Then serve it up with freshly ground black pepper:

It may not be as creamy as compared to making this with erm, cream, but it really is good enough!

Best of all, this takes only 20 minutes to prepare! So the next time you’re craving for a white pasta sauce, chuck the fats and use milk – honest milk. We want only the best for our family.

Apart from this easy pasta sauce, I’ve made other delicious foods with Greenfields milk like chocolate malt milk-infused French toast and the yummiest strawberry smoothie among others. But let’s save that for another day. 🙂 Oh, and the milk really is quite tasty on its own too!

Here’s the printable recipe:

Disclosure: This is an advertorial. All opinions expressed are mine.