Bow Tie Pasta in White Sauce with Chives

 

Being the perpetually hungry creature that I am, I have cravings 24 x 7. My cravings vary in all possible dimensions. Sometimes they are extremely specific (eg: ‘I feel like a mini fruit tart with custard and half a grape, a kiwi bit and strawberry on top) or extremely vague (eg: ‘I don’t know. Something savoury!). Sometimes they are whoosh past (eg: I had a craving for a Snicker bar when I started writing this post, I don’t anymore) to cravings that last up to months (eg: The Pecan Cinnamon Roll from Cinnabon).

Though everyone’s cravings might not be as demented as mine, but you’ll have to agree its extremely hard to fight off a craving. The craving for the “White Sauce” is an extremely powerful one. When you’ve not had some for long, you can dream of nothing but it. Some pasta in white sauce seems to be the best thing to ingest, after a long hard tiring day. And no noodles, no sandwich, no sugar can make up for it.

Thanks to Trikaya (My new favorite company) and Godrej’s Nature’s Basket I got my hands on fresh Chives.

So for a light, quick, crave satisfying and comforting meal – I strongly suggest you make some Bow Tie Pasta in White Sauce with Chives.

Farfalle Pasta in White Sauce with Chives

Serves : 1 hungry person in need of some comfort.
Difficulty : Easy Peasy. When that MS fellow in Amreeka can make it too, why can’t you?
Preparation Time : 5 minutes.
Cook Time :10 minutes

Ingredients

• 75g -100 g of Farfalle/Bow Tie Pasta (Any other Pasta will do)
• 1 small Onion, chopped.
• 2 tbsp Flour
• 1/2 cup Milk
• 1 tbsp Butter
• 1/4 cup of Fresh Chives, chopped.
• Cheddar Cheese (Or Parmesan) for the Garnish. (Optional)
• Salt and Pepper, to taste.

The two requirements for the preparation are the chopped onions and chives, and the boiled pasta. So chop the onions and chives.

Cook the Farfelle Pasta according to packet instructions, and keep aside. Any other pasta will do too. I prefer the Bow Tie, because its structurally easier for the sauce to cling onto these than any other.

Drop in the butter on a hot saucepan.

Once its done melting, throw in the onions before the butter browns.

Stir around till the onions because translucent. A minute or two.

Add in the flour, and stir it around.

Within in a few seconds, you’ll see that the flour has clung onto the onion bits and formed small lump like figures. Keep stirring them around. Cook this for a good 4-5 minutes. If not, the floury taste in the sauce remains.

Once done, add in the milk. Stir it through.

Make through all the lumps disintegrate. Within 2-3 minutes, you’ll see the the mixture thicken and resemble a lovely white sauce.  Add in a pinch of salt and pepper.

Now throw in the fresh chives.

I love how the chives give such a pepper-y kick to the white sauce.

One quick stir, and add the pasta.

(If the sauce looks too dry, splash in some more milk to get it to the consistency you like.)

One last stir to make sure that the sauce has been incorporated uniformly into the Pasta. And you’re done!

Serve with a generous grate of Cheddar and some more chopped fresh Chives as garnish.

Its light and a wonderful fix for those sudden white sauce cravings.

I recommend you go satisfy that cravings of yours right now. Fighting it back is clearly not the healthy option.