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Year of the Noodle: Week 28

I’m glad I asked.

We had company coming over for dinner last Friday, and based on the contents of our kitchen I had decided to make pasta with a caramelized onion sauce.  Having lived with two different roommates who didn’t like onions, I thought last minute maybe I should check to be sure our guests didn’t have a distaste for onions.  I’m glad I asked.  Turns out one of them hates onions, and would have likely ended up eating my pasta while politely suffering.  Good thing we have loads of basil growing in our garden and I had a back up plan.

Fresh basil is quite delicious, but something is lacking in this sauce.  John thinks chicken would help – I can’t put my finger on what I wanted.  Red pepper?  Spinach?  More seasoning?  Not sure, but it lacks something.  Give it a try and let me know what you add to it!

Pasta with Garlic Basil Cream Sauce

  • 1 cup packed fresh basil leaves
  • 1 1/2 cups half-and-half
  • 1 cup vegetable broth
  • 1 tbsp cornstarch
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tbsp basil, minced
  • 1 lb linguine or spaghetti, cooked  (I made whole wheat pasta from scratch)
  1. 1. Puree basil, cream, broth and cornstarch.
  2. 2. Saute shallot and 1/4 tsp salt. Add garlic. Quickly puree basil mix again and add to shallots and garlic; simmer until thickened. Remove from heat and add minced basil and season.

Source: Wegottaeat

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