Mix Sauce Veggie Pasta

Everyone’s in my house is always decided on whether it’s a creamy white sauce pasta they want or a tangy red sauce pasta. And this divided house has led to the invention of the – Mix Sauce or the pink sauce pasta. Necessity is the mother of all inventions, eh!  Though it might sound a bit weird, but it does a great job of satisfying both the parties and satisfies everyone in the end. Have a go at my mix sauce recipe and know for yourself!

COOKING TIME: 35 minutes


For the white/bechmal sauce:

  1. All-purpose flour or maida – 2 tablespoons
    Butter – 25 gms ( you could use Olive oil for a healthy recipe)
    3. Onion – 3 cloves
    4. Milk – 1 1/2 cup
    5. Cheese (grated) – 3/4 cup (you could use 1/2 cup for a healthy recipe)
    6. Salt – to taste
    7. Pepper – to taste

For the tomato or red sauce:

  1. Tomatoes (steamed and de- skinned) – 4-5 large
    2. Onion (finely chopped) – 1 medium
    3. Garlic – 3-4 cloves
    4. Lemon juice – 1/2
    5. Red Bell Pepper (roasted and de-skinned) – 1
    6. Salt – to taste
    7. Pepper – to taste
    8. Sugar – 1/2 tablespoon
    9. Italian seasoning – 1 tablespoon
    10. Red Paprika (or dried chili flakes) – 1 tablespoon

For the pasta:

  1. Pasta – 200 gm
  2. Onion – 1 medium, finely chopped
  3. Button Mushroom – 8-10, chopped
  4. Red, yellow and green bell peppers – julienned
  5. Olives – 4-5
  6. Red chilli flakes
  7. Olive Oil – for sautéing
  8. Parmesan cheese – ¼ cup, grated
  9. Salt – to taste


Bechamel or White Sauce:

  1. Add butter in a heavy bottom pan and allow it to melt.
    Crush the garlic cloves and add to the melted butter. Allow garlic to brown a little.
    3. Add 2 tablespoons of All Purpose flour or maida to it and stir till the flour starts changing color.
    4. Slowly pour in the milk and keep whisking the mixture continuously.
    5. Allow the mixture to thicken on low heat and then add salt, pepper and the grated cheese. Mix thoroughly and remove from heat.

Red Sauce:

  1. Pressure cook tomatoes (1 whistle) and allow them to cool. Remove the skin.
    Roast a red bell pepper directly over flame and remove its skin.
    3. Puree the tomatoes and bell pepper and turn it into a smooth paste.
    4. Heat a little olive oil in a pan and add crushed garlic cloves and onions to it till they start turning translucent
    5. Add the tomato and bell pepper puree and allow it to come to a boil.
    6. Once the sauce thickens up after 5-7 minutes, add lemon juice, sugar, salt, pepper, paprika and the seasoning.


  1. Take olive oil in a pan and add the julienned bell peppers.
  2. Once the peppers start to cook slightly, add the mushrooms and add salt and chilli flakes.
  3. Heat water in a big heavy bottom pan and add salt and a drizzle of oil. Add pasta to the pan and let it simmer for 10-12 minutes until it is al-dente.
  4. Drain the pasta from the hot water into a colander.
  5. Add the red and white sauces to the pan of veggies along with the cooked pasta and add grated parmesan and olives on top and serve hot.

4 Comments Add yours

  1. mistimaan says:

    Looks too tasty 🙂

    Liked by 2 people

  2. I made some pasta too
    Please check out 😉


    1. Nisha Sharma says:

      Sure, let me check now 😀


  3. I made some pasta too
    Pls check our 😉


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