Ragi pasta in creamy vegetable white sauce (kids’ favourite)

Creamy, cheesy and full of vegetables – ragi pasta in white sauce is comfort food kids ask for again and again. Ready in 25 minutes.

Ingredients

• 200 g ragi millet pasta
• 1 tbsp butter
• 1 tbsp wheat flour or millet flour
• 1 1/2 cups milk
• 1 cup mixed vegetables – sweet corn, carrot, capsicum, broccoli
• 1/4 tsp pepper powder
• 1/2 tsp mixed herbs
• 3 tbsp grated cheese
• Salt to taste

Method

1. Cook the ragi pasta in salted boiling water until just tender. Drain.
2. Sauté the vegetables in half the butter for 3–4 minutes. Keep aside.
3. Melt the rest of the butter, add the flour and stir on low heat for 1 minute.
4. Pour in the milk slowly, whisking all the time, until smooth and thick.
5. Add salt, pepper, herbs and cheese, then the vegetables and pasta. Mix well and serve warm.

If there is one pasta every child loves, it is white sauce pasta. This ragi pasta recipe keeps everything kids love – creamy, cheesy, mild – and adds vegetables and the goodness of ragi.

Why make white sauce pasta with ragi?

Ragi (finger millet) is a grain Indian families have trusted for generations. Ragi pasta brings it to the table in a way children happily eat.

Vegetables that work best

• Sweet corn and peas for sweetness
• Carrot and capsicum for colour
• Broccoli or spinach, finely chopped

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Want more ragi ideas? Read ragi for kids: benefits and easy ways to serve it.

How do I stop the white sauce from getting lumpy?

Add the milk slowly and keep whisking on low heat. If lumps form, whisk harder or blend quickly.

Can I make it without cheese?

Yes. Add a little extra milk and a pinch of nutmeg for flavour.