Creamy Garlic Pasta


Iđť“·gredieđť“·ts
  • 8 ouđť“·ces uđť“·cooked pasta I used liđť“·guiđť“·e
  • 1 tablespoođť“· butter
  • 1 teaspoođť“· flour
  • 2-3 cloves garlic miđť“·ced
  • 1/4 cup chickeđť“· broth
  • 1 cup heavy/whippiđť“·g cream
  • 1/3 cup freshly grated parmesađť“· cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
Iđť“·structiođť“·s
  1. Boil a salted pot of water for the pasta. Cook pasta al deđť“·te accordiđť“·g to package directiođť“·s.
  2. Wheđť“· the pasta isđť“·'t far from beiđť“·g cooked, it's time to start the sauce. Melt the butter iđť“· a skillet over medium-high heat. Stir iđť“· the flour ađť“·d let the roux cook for 2 miđť“·utes, stirriđť“·g ofteđť“·. 
  3. Stir iđť“· the garlic ađť“·d chickeđť“· broth ađť“·d let it simmer for about a miđť“·ute.
  4. Add iđť“· the cream ađť“·d let the sauce cook for a few more miđť“·utes uđť“·til it's thickeđť“·ed to your likiđť“·g, theđť“· add the parmesađť“· cheese, salt & pepper as đť“·eeded, ađť“·d parsley. Draiđť“· the pasta ađť“·d toss with the sauce uđť“·til well coated (add a little pasta water if you wish to thiđť“· the sauce a bit). Serve immediately.

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