September 23, 2008

Pasta with Basil-Onion Cream Sauce


The first time my mom dreamed this up was when I was fiddling with making pasta with my Kitchen Aid attachment and I wanted something good to have with it for dinner. So it was absolutely delicious when we ate it with homemade pasta and fresh summer basil on the screened porch. But, we now make it all the time, all through the winter, using generous shakes of dried basil when I don't have fresh, and with the different sweetnesses of the onion and the basil, it is my favorite cream sauce. Amounts are approximate.

1 small bunch fresh basil
3 cloves garlic
1 medium sweet onion
2 T butter
3 T flour
3 C milk (we use skim and it's great)
1/3 C grated parmesan
s & p

Blend basic, garlic, and onion in food processor until fine.

Melt butter in large saucepan. Add basil mixture and sweat over low heat (don't let it sizzle), about 8 minutes (or more, until onions no longer crunch when you taste a bite). Stir in flour, a little at a time, then slowly add milk.

Heat until it thickens a bit (don't overboil). Add s & p and parmesan and heat long enough to melt. Serve over hot pasta (we often need more s & p after we combine it with pasta).

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