This recipe is my standard go-to for when I crave something creamy and rich. I just whip up this sauce and add it to pasta with some fresh veggies, or make a quick and easy mac n’ cheese. The great thing about this sauce is that (in terms of cream sauce), it’s relatively not bad for you. It is thick and rich and tasty, but predominantly low-fat milk with a little butter, oil and cheese.
Sundried tomato gnocchi in cream sauce pictured above.
Ingredients:
•2 Tbs butter
•1 Tbs olive oil
•3 cloves of garlic, minced
•2 Tbs flour
•1/2 cup parmesan cheese
•2 1/2 cups low-fat milk
•4 large leaves of fresh basil, finely chopped (plus extra for garnish)
•salt and pepper to taste
Directions:
1. In a large saucepan, heat butter and olive oil over medium heat.
2. Add garlic and sauté for 1 minute.
3. Combine flour and heat for 3 minutes (stirring constantly), until it forms a golden brown paste.
4. Stir in parmesan until it begins to melt.
5. Begin slowly adding milk, whisking constantly from now on. Begin with just a splash, then up to 1/2 a cup at a time. After each addition, keep whisking and wait to add more until sauce is heated again and slightly thickened.
6. After all milk is added, reduce heat to medium-low and add basil and salt and pepper to taste (you won’t need much salt at all).
Recommended Serving Instructions:
While the sauce is still warm and over the burner, add your favorite cooked pasta (or sundried tomato gnocchi – pictured above). Mix until evenly coated and heated. Immediately serve and sprinkle with some fresh basil and/or cracked black pepper. If you add macaroni, ziti, penne (or any other similar tube pasta) you can then place in a baking dish and make a delicious, white, baked mac n’ cheese. Sprinkle the top with more parmesan and/or bread crumbs, cover with foil, and bake at 400º F for about 20 minutes. Then remove the foil and bake until the top is browned to your liking.
Tips:
•Try mixing this up by replacing the parmesan cheese with some other kind of cheese (chevre, brie, gorgonzola, etc.). Just be conscious of the fact that you may need to alter the amount of cheese you add depending on the kind. If you add a stronger cheese (gorgonzola), you may need less, or if you use a more mild cheese (chevre), you may need more.
•A little goes a long way! You’ll find you just need to lightly coat your pasta with this sauce, so you’ll likely have leftovers. That’s fine – it keeps relatively well. Just refrigerate or freeze in plastic containers, or even jar it.
After a longgg summer of waiting, I finally grew enough basil (from seed – [cheer!]) to make a batch of homemade pesto. So, of course, I did! I used walnuts not just for their flavor (I do really like the flavor), but also because I always seem to have tons of walnuts on hand and pine nuts can be so darn expensive!
•4 cloves garlic, roughly chopped
BEETNIK RECIPES: vegetarian cooking 