White Cream Sauce Pasta
Fresh cream and milk come together to create a silky white sauce, the perfect companion for pasta.
Ingredients
spaghetti
320g
mushrooms (sliced thin)
100g
milk
1 cup
olive oil
5 tbsp
onion (chopped)
1
flour (sifted)
50g
salt
a pinch
black pepper
a pinch
Instructions
1
Cook the pasta
Bring salted water to a boil and cook the pasta for 7–8 minutes.
2
Sauté the onion
Finely chop the onion. Evenly coat a frying pan with the olive oil and sauté the onion until it turns pale and translucent.
3
Add flour to the onion
Sift the flour over the sautéed onion and stir to combine evenly with the oil and onion; cook briefly to remove the raw flour taste.
4
Make the white sauce
Pour the milk into the cooked onion mixture. You may also add fresh cream at this stage, but if you use cream you can skip the flour.
5
Season
Slice the mushrooms thinly, add them to the onion-and-milk mixture, and season with salt and pepper to taste.
6
Combine and serve
Lift the cooked pasta out of the water, transfer it into the sauce, toss to coat evenly, and plate.
