Sunday, March 08, 2009

Yummy pasta sauce

I'm already adept at making tomato based pasta sauces with any variety of vegetables. However, there is nothing more decadent than a rich creamy white sauce!

Today, for the first time in my life, I made creamy white sauce from scratch. Here is the easy recipe (copied from a box of cornstarch - substitutions duly noted).

1 cup milk
2 tbsp butter
t tbsp cornstarch
salt to taste
pepper - instead of pepper I used herb de provence spice mix.

In a saucepan over low heat, I stirred together the cold milk and cornstarch, and as it began to warm, added the butter and salt. Then I added about 1 tsp of herb de provence and slowly brought the whole thing to a boil. I let it simmer (bubbles breaking over the surface) less than a minute after it came to a boil - just enough for the sauce to thicken.
(From my past experience with pudding mixtures, if you let it boil too much the whole thing just tastes charred. If that happens, my suggestion is to through in some barbecue spice mix and call it a Tex-Mex Italian white sauce)

While all this was going on, I cooked organic ribbon pasta that was colored green with spinach powder. This is really easy. Just boil a whole pot of water, open a pasta packet, through in the pasta, some salt (quantity depends on your taste and blood pressure) and a tbsp of any oil (to prevent it from sticking) and boil till cooked. Cooking times vary a lot so refer to the packet you bought.
I used half of a 284 gm packet of pasta for this recipe. The proportions turned out to be correct.

After the pasta is cooked, drain out the water, and mix in the sauce. I also drizzled a little unfiltered olive oil for that extra kick.
(Unfiltered olive oil tastes earthy and grassy and adds a whole new dimension to pastas and salads- but definitely don't try to fry anything in it because it's not meant for that.)

Within 15 minutes, a delicious pasta dish is ready! Also, this is a great recipe for the budget conscious. You really don't have to buy anything if you're the sort of person who keeps their pantry stocked with the basics - you can certainly skip the olive oil and use pepper instead of fancy French herbs.

I used organic butter and whole milk. I don't know how it tastes with the fat free stuff, but that really would defeat the purpose of this warm, gooey, comfort food!


Vijaya Gopal said...

Reads delicious!!
Should give this a shot with Til oil and pepper maybe!

Anonymous said...

You should upload some yummy images...and I should take care to not read your blog when I'm ravenous!