PASTA DAY: Spaghettini With Creamy Garlic-Sage Sauce

[Guest guest]

* Exported from MasterCook *

 

Spaghettini With Creamy Garlic-Sage Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 77

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

6 garlic cloves -- crushed

1 tablespoon chopped fresh sage -- or to taste

2 tablespoons all-purpose flour

2 cups soy milk or milk

salt and freshly ground black pepper

1 pound spaghettini

freshly shaved Parmesan cheese

OR grated soy Parmesan cheese

 

Serves 4

 

The dusky flavor of sage permeates this garlicky sauce. While dried sage

could be substituted in a pinch, it's really best to save this recipe for

when fresh sage is available. Sage lovers might further embellish this

dish with a garnish of crumbled fried sage leaves.

 

Heat the oil in a large skillet over medium heat. Add the garlic and cook

until fragrant and golden brown, being careful not to burn it, about 1

minute. Add the sage and flour, and cook, stirring for 1 minute. Slowly

stir in the soy milk or milk, and cook, stirring constantly for 2 minutes

to thicken. Season with salt and pepper to taste and keep warm over low

heat. Cook the spaghettini in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 2 to 4 minutes. When

the pasta is cooked, drain it and place in a large serving bowl. Add the

sauce through a fine mesh strainer and toss to combine. Serve immediately

topped with cheese.

 

Other pasta choices: capellini, vermicelli

 

- - - - - - - - - - - - - - - - - -