Pasta has to be one of my favourite comfort foods…it just lifts my mood. I can have it in any kind of sauce…or even just a basic tossed pasta salad with some olive oil and some herbs!
I particularly prefer the red sauce for any pasta…but since I also enjoy a citrusy flavour to pasta sometimes, I planned to go with my Lemon Cream sauce which is absolutely delicious for our weekend brunch, it’s a bit tangy and goes so well with penne or even spaghetti for that matter. Since the sauce is cream based, it coats the pasta well…and I chose to add some sweet corn, you can add more veggies or even boiled & shredded chicken or some sliced sausages if you wish.
Yield: serves 2
Equipment: a non-stick pan, measuring cups/ spoons.
1 cup boiled penne pasta (follow the instructions on the packaging)
2 tbsp garlic butter (or regular butter)
1 tsp oil
5-6 nos. black peppercorns
1/2 cup boiled sweet corn kernels
4-5 nos. fresh basil leaves sliced
1 tbsp Maida all purpose flour)
3/4 cup milk
2 tbsp fresh cream
1/2 tsp lemon juice
salt to taste
Dried Italian herbs to taste
Heat the pan on low flame, add butter & oil. Once the butter melts into the oil, add the peppercorns. Sauté for a minute.
Then add the flour and sauté for 2-3 mins. Once the roux is ready, add milk and stir continuously to avoid lumps. Let the sauce simmer for a couple of mins while you stir it. Add the sliced basil leaves and corn kernels, season with salt and dry Italian herbs. Mix well. Turn off the flame. Let the sauce cool for a minute or two, add the cream and lemon juice. Stir well. Once again keep turn on the flame on low mode. Then add the boiled penne and toss everything together quickly. Turn off the flame. That’s it, it’s ready. You can add grated cheese on the top if you wish…I don’t. 😊
It’s a must try recipe…easy and yummy!