Basic white sauce

Serving suggestion

Cook pasta shells according to packet instructions. Drain, reserving a few tablespoons of pasta water. Pan-fry diced red capsicum, sliced courgette and cherry tomatoes. Add to pasta with heated cheese sauce (and pasta water to thin, if required). Toss lightly, season with pepper and fresh basil leaves. Serve. (Pictured above)

Variations

Make it gluten free: Use gluten-free flour.

Sweet roasted garlic sauce: Spray 6-8 cloves garlic with olive oil and roast in oven at 190°C for 35 minutes. Squeeze purée from garlic cloves. Add purée at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour)

Herb sauce: Add 4 sprigs fresh thyme leaves (no stems) and 3 tablespoons roughly chopped fresh sage leaves to sauce at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour)

HFG cheese sauce: Mix 1/2 cup puréed cottage cheese, 1 teaspoon mustard, 1/2 cup grated edam cheese and 1/4 cup grated parmesan and add at step 6 of basic white sauce recipe. Cook for a further 5 minutes, stirring occasionally. Sauce will keep in the fridge in a sealed container for two days. (Make it gluten free: Use gluten-free flour and check mustard is gluten free.)