Basil Cream Pasta
Chewy pasta and creamy sauce get a fragrant touch from licorice-tinged basil.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 8 ounces bow tie pasta
- 1 (12-ounce) can evaporated milk
- 1 tablespoon cornstarch
- 1 teaspoon dried basil
- 1/2 teaspoon refrigerated minced garlic
- 1/2 teaspoon refrigerated minced garlic
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1/8 teaspoon black pepper
Directions
Cook pasta using package directions; drain. Keep warm.
Meanwhile, combine evaporated milk and cornstarch in a medium saucepan. Add basil and garlic and mix well. Cook over medium heat, stirring continually, until thickened, about 7 minutes.
Add 1/4 cup Parmesan and black pepper. Cook, stirring continually, until cheese is melted, about 1 minute.
Combine pasta and sauce in a serving dish. Toss gently to mix. Sprinkle with remaining Parmesan.
Secret Tip
Evaporated milk is useful, but you may find that creamy sauces made with it are sweeter than those made with half-and-half or whipping cream. Taste the sauce after you've added the Parmesan cheese. If it seems sweet, add 1 or 2 drops lemon juice. Mix well but don't return to the heat or the milk will curdle.
