Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain the pasta and keep warm.While the pasta is boiling, melt the butter in a saucepan. Add the flour and stir to form a roux. Remove from the heat and add the milk a little at a time. Add the wine and bring to the boil while stirring. Add a little more milk if the sauce is too thick.Add the vegetables to the sauce and simmer until soft. Stir often to prevent the sauce burning.Pour the sauce over the pasta and add the ham, if using. Stir gently to combine. Serve topped with fresh basil.Words and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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