10-Minute Creamy White Sauce Pasta in Pressure Cooker (No Maida!)

Looking for a super quick, creamy, and delicious pasta recipe? This White Sauce Pasta is made without maida (no refined flour), without any fancy ingredients, and uses just your regular home veggies. And the best part? It’s made in a single pressure cooker in under 15 minutes!

If you’re tired of too much chopping, multiple utensils, and messy cooking—this one’s for you. Creamy, cheesy, garlicky, and packed with flavor!

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🧂 Ingredients

Veggies (optional – adjust to taste):

• 1 medium Carrot (cut into thick cubes or triangles)
• 1 Onion (roughly chopped)
• ½ Capsicum (cut into triangles)
• 2–3 tbsp Corn
• 3–4 Garlic cloves (finely chopped – essential for flavor)

For Pasta Cooking:

• 1 cup Pasta (any variety – penne, fusilli, etc.)
• 2 cups Water
• 1 tsp Salt
• 1 tsp Oil
• 1 tbsp Butter

White Sauce Base (No Maida):

• 1 cup Milk
• 1 tbsp Arrowroot powder (or cornstarch)

For Finishing:

• 2 Cheese cubes (grated)
• ½ tsp Chilli Flakes
• ½ tsp Oregano or Pizza Seasoning
• ¼ tsp Black Pepper
• 1 tbsp Mozzarella cheese (optional)
• 1 tsp Extra Virgin Olive Oil (for final drizzle)
• Optional: Cream or malai (skip if you want it light)

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🔥 How to Make Creamy White Sauce Pasta (One-Pot Method)

Step 1: Prep Your Veggies

Chop carrot, capsicum, and onion into large chunky pieces. Avoid fine chopping—this recipe needs thick cuts so the vegetables don’t turn mushy during pressure cooking.

Only the garlic should be finely chopped. If you don’t like garlic, you can skip it—but it adds great flavor.

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Step 2: Pressure Cook the Pasta

1. In a pressure cooker, heat 1 tbsp butter + 1 tsp oil (prevents butter from burning).
2. Add chopped garlic and sauté for 30 seconds on high flame.
3. Add onion and cook for 30 seconds, just until it softens slightly—don’t brown it.
4. Add all chopped vegetables (carrot, corn, capsicum). Stir for 10–15 seconds. Do not overcook.
5. Add washed pasta (1 cup) directly into the cooker.
6. Pour 2 cups of water and add 1 tsp salt.
7. Close the lid and cook on high flame:
   • 1 whistle for thin pasta
   • 2–3 whistles for thick/premium pasta

📌 Tip: Most good-quality pasta needs 2 whistles on high. Turn off the flame after whistles and allow it to cool naturally.

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Step 3: Prepare the White Sauce Mix

While the pressure is releasing, mix:

• 1 cup milk with 1 tbsp arrowroot powder (or cornstarch).
  This will become your thickener and creamy base—no maida needed!

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Step 4: Cream It Up!

1. Once the cooker cools, open the lid and check:
   • Pasta should be perfectly cooked
   • Vegetables should be soft yet hold shape
   • Some starchy pasta water will remain—don’t drain it!
2. Add 2 grated cheese cubes to the hot pasta and turn the flame on again.
3. Stir for 2 minutes until cheese melts.
4. Pour the milk + arrowroot mixture, mix well, and cook on medium flame for 2–3 minutes.
5. Add chilli flakes, oregano, black pepper, and mozzarella (if using).
6. Stir continuously until it becomes thick, creamy, and sauce-like.

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Step 5: Final Touch

• Drizzle some extra virgin olive oil on top before serving.
• Garnish with more chilli flakes or herbs if desired.

🧀 Your ultra-creamy, cheesy, non-sticky, and delicious white sauce pasta is ready—without any maida, and made entirely in a single cooker!

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🧁 Why You’ll Love This Recipe:

• No all-purpose flour (healthier)
• Minimal chopping
• One-pot meal = fewer dishes!
• Creamy and rich, but not heavy
• Cooks in under 15 minutes

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