Tuesday, October 23, 2012
Creamy Pasta with a Veggie Twist
Everyone loves the comfort you get from a dish of beautiful pasta in a wine and cream sauce, but sometimes it can be hard to spice things up and put a little change to the classic white sauce recipe.
This simple and quick recipe will help drain the monotony from your pasta, and spice in new and innovating culinary ideas.
Step 1: In a medium saute' pan, melt 2 tablespoons of butter. Next, add 2 tablespoons of minced white onion and two minced cloves of garlic. lightly saute' the garlic and onions for 1 minute before dusting the onion/butter mixture with 1 tablespoon of all purpose flour. Mix the flour/onion mixture into a paste and cook for 30 seconds to one minute.
Step2: De-glaze the pan with 1/2 cup of white wine (preferably a dry chardonnay) and mix the wine and onion mixture together until it is all combined.
Step 3: Add 1/2 cup of heavy cream and stir together with wine. Add 1 teaspoon of red pepper flakes. Add 1/2 teaspoon of white pepper. Stir all contents and simmer on medium-low heat until sauce thickens. add 1/4 cup of grated fontina cheese and garnish with fresh chopped basil leaves.
(VEGGIE OPTION: Add diced portobello mushrooms to mimic chicken and keep it meatless).
And it is as simple as that.