200 grams of pasta (penne, fettuccine, or your choice)<br />Water (for boiling)<br />1 tablespoon of salt<br />1 tablespoon of olive oil<br />For the White Sauce:<br /><br />2 tablespoons of butter<br />2 tablespoons of all-purpose flour<br />2 cups of milk (preferably whole milk)<br />1/2 cup of grated Parmesan cheese<br />Salt and pepper to taste<br />A pinch of nutmeg (optional)<br />For the Add-ins:<br /><br />1 tablespoon of olive oil<br />1 small onion, finely chopped<br />2-3 cloves of garlic, minced<br />1 cup of mixed vegetables (bell peppers, broccoli, carrots, peas, etc.)<br />1/2 cup of mushrooms, sliced (optional)<br />1/2 cup of cooked chicken, shrimp, or other protein (optional)<br />Fresh parsley or basil for garnish (optional)<br />Instructions:<br /><br />Cook the Pasta:<br /><br />Bring a large pot of water to a boil. Add salt and a tablespoon of olive oil.<br />Add the pasta and cook according to the package instructions until al dente.<br />Drain the pasta and set aside.<br />Prepare the White Sauce:<br /><br />In a medium saucepan, melt the butter over medium heat.<br />Add the flour and whisk continuously for about 1-2 minutes until it turns a light golden color (this is called a roux).<br />Gradually add the milk while continuing to whisk to avoid lumps. Bring the mixture to a gentle simmer.<br />Cook for 4-5 minutes, stirring frequently, until the sauce thickens.<br />Add the grated Parmesan cheese and stir until melted and smooth.<br />Season with salt, pepper, and a pinch of nutmeg if using. Remove from heat and set aside.<br />Cook the Vegetables and Add-ins:<br /><br />In a large skillet, heat the olive oil over medium heat.<br />Add the chopped onions and cook until they become translucent.<br />Add the minced garlic and sauté for another minute.<br />Add the mixed vegetables and mushrooms (if using) and cook until they are tender.