CREAMY GARLIC PASTA

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Creamy garlic pasta is the perfect pick-me-up for all those times when you’re either sad, stressed like my sister with her proff starting, or have, like me, gouged your left eye, not intentionally mind you. Its like a big bowl of warmth and sunshine.

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Takes just minutes to prepare and just seconds to slurp away, this pasta is a new favorite around our place. I have this massive crush on James Mcavoy and Michael Fassbender, give me a ‘’like’’ if you do too ;), and have gotten down to stalk downloading their entire imdb list. And so, this summer has mostly been just me and a movie and a big bowl of this pasta. No wonder my eyes are so bloodshot…

Anyway, let’s get back to the pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo. It’s not heavy at all as there is no cream in the recipe, just whole milk, which you can substitute with skim milk to make it even lighter.

 Creamy garlic pasta. This light, and garlicky and oh so delicious pasta is like the skinny version of the classic Alfredo.

This amount of sauce is perfect for me, but if you like more sauce, then by all means, go ahead and add more milk or stock to make it saucier.

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Make this creamy, garlicky haven, toast up some crusty French bread, and eat out in the garden with the last of summer’s bloom and bid summer goodbye.

Or you could just eat it snuggled up on the couch with your laptop to keep you company. I won’t judge. Enjoy 🙂

Creamy Garlic Pasta

Ingredients:
1 Tablespoon oil
2 Tablespoons Butter
2 Tablespoons chopped onion
1 teaspoon crushed garlic, heaped
1 cup sliced chicken sausages
6 sliced button mushrooms
1 cup chicken stock
½ cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 Tablespoons flour
½ cup water
1 packet of pasta, of your choice
Chopped green onion or coriander, for garnish
Directions:
Cook pasta according to packaged directions.
In a pan, heat the oil and the butter. Fry the onions and the sausages, on medium heat, till the onions turn translucent and the sausages start to get golden-brown.
Add in the garlic and the mushrooms. Sauté for a minute.
Add in the chicken stock, milk, salt, and the black pepper.
As soon as the mix starts boiling, add the flour mixed in the half cup of water little by little, stirring constantly.
Cook until the sauce boils and thickens.
Add the boiled pasta. Mix well.
Garnish with some coriander or green onion, and serve.

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