1-Preparing the Vegetables: First, roast the vegetables in butter with a pinch of salt for 3-4 minutes, then set aside. This step ensures the vegetables retain some of their crunch while developing a nice golden color and enhanced flavor.

2-Creating the White Sauce: In the same pan, melt butter on a low flame. Add flour and cook for 45 seconds until it turns pale yellow. This creates a roux, which is the foundation of your white sauce.

Slowly add warm milk while stirring continuously. This gradual addition is crucial to prevent lumps from forming in your sauce.

Simmer the sauce on medium-low heat until it thickens, about 10-12 minutes. You’ll know it’s ready when the sauce coats the back of a spoon.

Season with salt, garlic powder, onion powder, oregano, and red chili flakes. The exact quantities can be adjusted to your taste preferences.

Add freshly grated Parmesan cheese and turn off the heat. The residual heat will melt the cheese perfectly without risking it separating.

3-Cooking the Pasta: Cook the pasta in boiling salted water according to package instructions. Different pasta shapes may require different cooking times, so always check the package.

Reserve half a cup of pasta water before draining. This starchy water is a secret weapon for adjusting sauce consistency later.

4-Bringing It All Together: Add some of the reserved pasta water to the white sauce to adjust consistency, keeping it creamy. Start with a small amount and add more as needed.

Add the cooked pasta to the sauce using tongs or a strainer spoon, avoiding excess water. This technique helps prevent the dish from becoming watery.

Toss everything well to ensure the pasta is evenly coated with the sauce.

5-Final Touches: Garnish with fresh parsley, red chili flakes, and Parmesan cheese. These final touches add color, texture, and an extra layer of flavor to your white spaghetti.

Serve immediately while hot for the best texture and flavor experience.