Last night we had taco salad and on Sunday we had meatloaf (with beef instead of turkey) and both dishes were fantastic but I don't want to repeat meals I've already made on the blog. So I've finally gotten some creative juices going (at 23 weeks pregnant... about time!) and came up with this fabulous yet simple creamy sauce for the basil oregano fettuccine I bought at Harry & David (on clearance).
This dish was a great summer pasta dish. Not too heavy and definitely bowl licking good :)
Source: My Head
White Cheese Sauce with Basil Oregano Fettuccine
- 1 package Harry & David Basil Oregano Fettuccine (or your favorite pasta)
- 1 tsp salt
- 1 tbsp olive oil
- 4 tbsp butter
- 1/4 cup flour
- 1 clove garlic
- 2 cups milk
- 4 cups parmesan, grated
- 1 1/2 cups fontina, grated
- salt and pepper to taste
- pinch of nutmeg
Bring 6 cups of water to a boil for the pasta. Once boiling add salt, olive oil and pasta and cook as directed on pasta package.
Pour milk into a small pan and heat on low just to get it slightly above room temperature (so it doesn't curdle when added to the roux).
Melt butter in a sauce pan. Once melted and a little toasty (browned) add the flour. Cook until the flour doesn't have a raw flour taste (about 3-4 minutes). Add garlic and cook another minute stirring continuously. Put a little of this mixture in the milk and stir. Remove butter/flour mixture from the heat and add milk. Stir like crazy so lumps don't form.
Put sauce back on low heat until almost boiling. You'll know it's done when you put the back of a spoon in the sauce, run your finger through it and the sauce doesn't fill in the gap you just made. Take the pan off heat again and add cheeses while stirring. Add in the salt, pepper & nutmeg to taste.
Drain pasta and add to sauce. Toss in sauce thoroughly and serve. Enjoy!