Hello to another pasta recipe!
Pasta is a quick fix and comes in especially handy when Mr Grumpy is not around and I have a toddler who plays with unpeeled garlic while she clings onto my leg. I was fascinated by the idea of pasta with sage and butter but this pasta turned out differently. Hope you enjoy it!
- 1.5 cups of macaroni, cooked a la dente
- 20 sage leaves
- 2 tablespoons butter
- 1 small onion (or shallot)
- 3 garlic cloves
- 1/4 cup spring onion, sliced thinly
- 4-6 portobello mushrooms, sliced
- 1/2 cup cheddar cheese
- 2 tablespoons of Maggi Concentrated chicken stock/ 1 tbsp of Knorr chicken powder
- 1/2 cup milk
- 1/2 cup cream cheese
- Dried parsley and oregano
- Black pepper + salt
- Heat butter in a pan and add sage, onion, garlic and mushrooms. Monitor until sage shrivels and sprinkle parsley and oregano. Stir.
- Add macaroni and half of the milk, stir until all incorporated.
- Add the cheddar cheese and cream cheese. Then add rest of milk. Add the chicken stock/powder.
- Season with black pepper and salt according to taste.
- If you would like the sauce to be thicker, add 2 teaspoons of cornstarch to a 1/4 cup of water and add to the pasta. Stir quickly
- Add spring onion, stir and serve!
Prep time took about 15 minutes and cooking took about another 15. AK loved this and guzzled it down as we watched TV. I love that you would have enough leftover for lunch/dinner the next day since it was quite filling. If you have different types of cheeses, use them by all means! They add different textures of flavors to every spoonful of pasta.
Can’t wait to make/get my hands on gnocchi (or make my own like last time) so that I can try that purely with butter and sage next time round. Slightly crunchy yet rich goodness equals yum!! It’s great how simplicity can provide such decadence in taste and you don’t have to spend hours cleaning up after!