Chef and entrepreneur Kabir Chugh has unveiled a simple way to prepare white sauce pasta that balances indulgence with nutrition. While pasta is often associated with heavy carbs and refined ingredients, Kabir’s recipe demonstrates how to enjoy the creamy dish without compromising health. Sharing tips on Instagram, he encouraged swapping traditional components like milk, butter, and refined flour for healthier alternatives that boost both taste and texture.
Kabir recommends using fresh cream and cheeses such as parmesan to replace milk and maida. This method ensures the pasta remains creamy without turning into a bland flour-heavy sauce. According to the chef, the classical Béchamel sauce, though traditional in French cooking, is mostly used to cut costs and thicken the sauce but doesn’t add significant flavor. For everyday pasta, he suggests skipping Béchamel and following his easy steps for a smooth, flavorful dish.
To prepare the base pasta: heat a pan with oil and sauté chopped garlic until lightly golden. Add water to stop cooking, then mix in boiled pasta and fresh cream, letting it simmer gently. Season with salt and remove from heat when near desired consistency. Next, add cheese and frozen butter while stirring to create a glossy, emulsified sauce. Finish with chopped parsley for a touch of freshness.
This base can be customized by adding pesto for a herbaceous twist or black pepper to create a cacio e pepe-inspired dish. Kabir emphasizes that healthy and delicious pasta is possible with minor ingredient adjustments, encouraging everyone to enjoy a balanced meal without sacrificing flavor.
