Creamy Bow Tie Pasta

 

As a very small family (read single person here) I have often been tempted to pick up one of those quick side dish packets you see in the shops. You probably know the kind I mean. They involve noodles or rice of some sort and promise to be very saucy and tasty.

My experience with them has been bleh.  I don't like them.  They are too salty, and they taste artificial. I have always been very disappointed in them.  It doesn't matter how much they lower the price; I will no longer part with my money to buy them.

They are horrible, in my honest opinion.

 

I still want to have the option of making myself a delicious side dish, however.  And I don't want to be having to eat it for a full week. 

 

Meet a most tasty solution to the problem.  I discovered this recipe in one of those supermarket magazines that I had bought a month or so ago. It is put out by the Taste of Home magazine and is entitled Cooking for Two, 124 recipes sized just right.

 

As a person living on my own, I struggle with leftovers and waste. I hate waste and I don't always want to be eating the same thing day in and day out. If you can get your hands on this magazine/book, do!  It is filled with lots of delicious options of main dishes, salads, sandwiches, soups, sides, etc.  124 recipes to be exact.

This recipe that I have adapted and shared today is attributed to Kathy Kittell of, Lenexa, KS. Thank you, Kathy. It's quite simply delicious!  I could have eaten the whole recipe all by myself!

 

It is beautiful and creamy, and filled with lots of nice flavors.  Just a hint of spice from the use of crushed red pepper flakes, which of course you can adjust according to how spicy or not spicy you prefer.

I think it is really quite wonderful, especially when compared to those horrible pasta sides that are available out there.  And there is nothing artificial in sight. Only all natural, pure ingredients.

 

WHAT YOU NEED TO MAKE CREAMY BOW TIE PASTA

It may look like a long list, but they are mostly seasonings.  I am betting you have everything you need in your kitchen to make this tasty side dish today!

• 1 cup (115g) bow tie pasta, uncooked
• 1 1/2 tsp butter
• 2 1/4 tsp olive oil
• 1 1/2 tsp all purpose flour
• 1/2 tsp minced garlic (1 clove)
• pinch salt
• pinch dried basil leaves
• pinch crushed red pepper flakes
• 3 TBS whole milk
• 2 TBS chicken stock
• 1 TBS water
• 2 TBS shredded Parmesan cheese
• 1 TBS dairy sour cream

 

I am sure that this tasty sauce would work with any type of pasta.  Malfalda, egg noodles, fettuccine,  macaroni, etc.  You want to use a pasta that the sauce will cling to.

I used whole fat milk because that is all I have in my house, but she suggests 2% (semi-skimmed) in the recipe. 

 

I used a small clove of garlic for this. I peeled it and then grated it on my micro plane grater.  It worked perfectly. 

For chicken broth I used the type that needs to be reconstituted with water.  Boullion powder would also work. I used the Knorr chicken stock concentrate that you can just pour out a few drops and reconstitute with water. It works beautifully.

I used grated Asiago cheese which I had in a small tub in the refrigerator and full fat sour cream.  I added only a small amount of the crushed red pepper flakes because I don't like things too spicy.

 

HOW TO MAKE CREAMY BOW TIE PASTA

This literally is incredibly quick to make and very easy as well! 

Cook the bow tie pasta to al dente according to the package directions. Drain well, rinse and keep warm. (My bow tie pasta (Farfalle) took 11 minutes to cook to al dente. This was long enough to make the sauce. You literally can have this tasty side dish on the table in less than fifteen minutes!)

While it is cooking melt the butter together with the oil in a small saucepan. Add the flour, garlic and seasonings. Cook, stirring, until blended for about a minute.

Slowly whisk in the milk, chicken stock and water. Bring to the boil, then reduce to a simmer and cook or a further one to two minutes, stirring until slightly thickened.

Remove from the heat and whisk in the cheese and sour cream. Add the drained, cooked pasta, tossing everything well together. Serve immediately.

Not only was this really quick and simple to make, but it was incredibly delicious.  I could, as I said, quite easily eaten the whole dish of it all on my own.  I think you could also double this if you wanted to feed more people.

It was simple, easy, and deliciously creamy. Not too spicy, just seasoned enough. I was more than happy with this and could see where it would be especially nice with poultry, fish or seafood! 

Some other fabulous side dish recipes that you might enjoy here on The English Kitchen are: 

RUSTIC SMASHED RED POTATOES -These are quite simply delicious. Easy to make and a little bit special. They would make a fabulous side dish for Valentine's day for those who are making a special meal for the one that they love. Sized perfectly for two people.

PARMESAN ROASTED POTATOES -Crisp, buttery and flavor-filled, creamy in the middle. These are a fabulous side dish to just about anything! Once again sized for just two people but very easily adapted to feed more.

Yield: 2

Author: Marie Rayner

Creamy Bow Tie Pasta

Cook time: 15 MinTotal time: 15 Min

This quick and easy saucy side is sure to become a favorite side dish. It goes with everything. Fish, meat, poultry. It's rich, creamy and delicious!

Ingredients

• 1 cup (115g) bow tie pasta, uncooked
• 1 1/2 tsp butter
• 2 1/4 tsp olive oil
• 1 1/2 tsp all purpose flour
• 1/2 tsp minced garlic (1 clove)
• pinch salt
• pinch dried basil leaves
• pinch crushed red pepper flakes
• 3 TBS whole milk
• 2 TBS chicken stock
• 1 TBS water
• 2 TBS shredded Parmesan cheese
• 1 TBS dairy sour cream

Instructions

1. Cook the bow tie pasta to al dente according to the package directions. Drain well, rinse and keep warm.
2. While it is cooking melt the butter together with the oil in a small saucepan. Add the flour, garlic and seasonings. Cook, stirring, until blended for about a minute.
3. Slowly whisk in the milk, chicken stock and water. Bring to the boil, then reduce to a simmer and cook or a further one to two minutes, stirring until slightly thickened.
4. Remove from the heat and whisk in the cheese and sour cream. Add the drained, cooked pasta, tossing everything well together. Serve immediately.

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