Farfalle pasta in creamy white sauce

I was in search for a rich and creamy white pasta sauce without eggs. I found my answer in a cookbook by Kurma dasa.

I used Farfalle the butterfly shaped pasta, instead of Fettucine which was in the original version. I also omitted the asparagus, zucchini and baby peas. The result was nevertheless superb.It was a hit among kids and grown ups alike.
Preparation time: 30 minutes
Serves: 4 persons
350 g Farfalle pasta
Grated Parmesan cheese
2 cups brocolli
1 cup carrot

1 cup red, yellow and green peppers

2 tablespoons butter
250 ml heavy cream
ground black pepper
thyme flakes
oregano flakes
Add salt to boiling water in a large saucepan and cook the pasta till all dente.Drain the water and keep the pasta aside.
Cook the vegetables in salted water till they are tender.Add the ground pepper thyme and oregano flakes to the cooked vegetables and keep them aside
Now Melt butter in a saucepan and slowly add the heavy cream and keep stirring till it starts thickening.Now add the pasta and fold it in the cream till it blended well with the entire sauce.
Lastly add the vegetables and sprinkle grated parmesan cheese.
Notes: For the health conscious, you may replace the heavy cream with two tablepoons all purpose floor mixed well and boiled with low fat milk to make the sauce.


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