Friday, September 16, 2016

It's Pasta Night!

Every Wednesday night at our house is pasta night.
The usual fair is linguini or angel hair with homemade gravy
or dressed lightly with butter and olive oil.
We had some sour cream left over from another recipe,
and I wanted to create a creamy, 
melt-in-your-mouth kind of sauce.

Using what we had on hand, 
this came together in a jiffy.
The bonus?
It was exactly what I'd had in mind.
Creamy, silky and very satisfying.

It was paired with peas and carrots,
because, really, 
what doesn't go well with peas and carrots?!
Any veggie would be a great addition to the meal.
This recipe would make the perfect side dish 
for a roasted chicken. 
We changed a few things.
We didn't have any Parmesan and we swapped out
the chicken broth for vegetable broth,
and the cow's milk with unsweetened almond milk. 
It was scrumptious anyway.
This was a great way to ensure that the leftover sour cream
wasn't wasted and it came together in less than 20 minutes.
Thankfully, I had doubled the recipe, 
so we were able to have leftovers.
All this deliciousness in record time?
It's a keeper!

Creamy Bowtie Pasta

1 C uncooked pasta (we used shells)
1 1/2 t butter
2 1/4 t olive oil
1 1/2 t flour
1/2 t minced garlic
dash (each) salt, dried basil, red pepper flakes
3 T milk (we used almond milk)
2 T chicken broth (we used veggie) 
1 T water
2 T shredded Parmesan (we omitted)
1 T sour cream

1.  Cook pasta according to directions.
Meanwhile, in a small saucepan, melt butter.  
Stir in oil, flour,  garlic and seasonings until blended.  
Gradually add milk, broth and water.
Bring to a boil; cook and stir two minutes.
2.  Remove from heat; stir in cheese and sour cream.
Drain pasta; toss with sauce.
Makes 2 servings

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