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Yummy little bowties - Farfalle pasta in white sauce




I love quick and easy meals.....they make my life so much easier. This pasta dish takes about 30-40 minutes to prepare and yet it tastes amazingly yumm and looks very impressive.....that makes everyone think that you've been in the kitchen for a long time making it. I used the white sauce in this....it's a little different from the classic recipe coz I like to twist the recipe a bit. This one is a good alternative to the tomato based sauces. In my house, Miss J loves the tomato based ones especially if there are sausages added in it. But after she tried this one.....I think she has a new favourite now. 

 Originally of Italian origin, the béchamel sauce is the standard white sauce. Immigrating from Tuscany, Italy to the royalty of France, the béchamel, previously named Balsamella, was easily adapted into the rich French cuisine. They renamed it after the chief steward to King Louis XIV, the marquis de Bechamel, and quickly found a number of delicious recipes to adapt it into. 

 Béchamel sauce, also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the 17th century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). 

 This sauce goes well with any kind of pasta and tastes absolutely yummy. Also, it's great when added in between the layers of lasagna. 


 Though I love the taste and flavour of this classic sauce, I really like to add a few more ingredients to make it even tastier. Hence, I've added mushrooms and spinach along with some cheese in this sauce. You can have it with any shaped pasta - I used farfalle......coz our kids like that shape....Miss J calls it little butterflies, and our little man likes to call it bowties. As long as kids are happy....I'm happy.

 Here's the recipe. 

Ingredients:

500 gms dried pasta
200 gms white button mushrooms
100 gms spinach (blanched)
2-3 cloves of finely chopped garlic
2-3 cheese slices (cheddar)
1 tbsp of dried basil leaves

For the white sauce:
4tbsp butter
3tbsp all purpose flour
4 cups warm milk
1/2 tsp grated nutmeg 
Salt to taste
Pepper to taste 

Method:

Prepare and cook the pasta al dente or according to the instructions on the pack. Drain and set aside. 

For the sauce, begin by melting butter in a saucepan on medium heat. 

Once melted, add the flour and whisk until there are no lumps and the mixture turns a light brown colour, about 3 minutes. 

Add the milk, a little bit at a time, and whisk until smooth; bring to boil and cook for about 5 minutes stirring constantly, or until the sauce has thickened. 

Remove from heat. Stir in salt, pepper and nutmeg. Set aside until ready to use. This is the classic sauce. 

In another pan, heat oil and add the garlic. Once the flavour starts to come add the sliced mushrooms and sauté for a while. Then add the blanched spinach leaves. Sauté till all the water has evaporated. Pour in the prepared white sauce and the cheese slices. Cook for about 2 mins till all the ingredients comes together. By now, it would have turned into a nice and creamy texture. Check the seasonings and add salt & pepper, accordingly. 

Add the the cooked pasta and mix it well. Sprinkle the dried basil leaves and serve immediately. 

Yummy, smooth & creamy pasta is ready. If you like wine....then this pasta pairs well with a glass of red wine. 

Bon appétit!!

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