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    Conner Family Recipes

    Creamy Garlic Shells

    Creamy
    Made
    Pasta
    ​

    4 servings

    porciones

    5 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    8 oz mini shell pasta

    2 Tablespoons butter

    2 garlic cloves (finely minced)

    2 Tablespoons gluten free flour (or AP flour if not GF)

    3/4 cup chicken broth

    3/4 cup milk (any kind)

    1 teaspoon dried parsley flakes

    slightly heaping 1/2 teaspoon garlic powder

    salt and pepper

    1/4 cup freshly grated parmesan cheese

    Instrucciones

    Cook pasta

    Bring a medium-sized pot of water to a boil then add a small palmful of salt. Add the pasta then cook until al dente. Drain then set aside.

    saute garlic

    Meanwhile, place a small to medium-sized pot over medium heat. Add the butter then, once melted, add the garlic. Saute while stirring until the garlic is very fragrant and the smallest bits are just barely golden brown — do not overcook / burn the garlic. Sprinkle in the flour then cook while whisking for 30 seconds.

    cook sauce

    Slowly pour in the chicken broth and milk while whisking to create a smooth sauce then add the dried parsley flakes, garlic powder, salt, and pepper, and then whisk to combine. Turn the heat up slightly then switch to a spatula and cook while stirring constantly until the mixture has thickened, 4-5 minutes, turning the heat down if necessary to maintain a very gentle bubble. Add the parmesan cheese then stir until smooth.

    Combine cheese

    Turn off the heat then add the pasta to the pot with the sauce and stir to combine. Taste then add salt and pepper if necessary. Let the pasta sit for 5 minutes to thicken slightly then serve.

    Nutrición

    Tamaño de la Porción

    -

    Calorías

    304 kcal

    Grasa Total

    9 g

    Grasa Saturada

    5 g

    Grasa No Saturada

    3 g

    Grasa Trans

    0.2 g

    Colesterol

    21 mg

    Sodio

    390 mg

    Carbohidratos Totales

    49 g

    Fibra Dietética

    5 g

    Azúcares Totales

    1 g

    Proteína

    7 g

    4 servings

    porciones

    5 minutes

    tiempo activo

    15 minutes

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    8 oz mini shell pasta

    2 Tablespoons butter

    2 garlic cloves (finely minced)

    2 Tablespoons gluten free flour (or AP flour if not GF)

    3/4 cup chicken broth

    3/4 cup milk (any kind)

    1 teaspoon dried parsley flakes

    slightly heaping 1/2 teaspoon garlic powder

    salt and pepper

    1/4 cup freshly grated parmesan cheese

    Instrucciones

    1

    Cook pasta

    2

    Bring a medium-sized pot of water to a boil then add a small palmful of salt. Add the pasta then cook until al dente. Drain then set aside.

    3

    saute garlic

    4

    Meanwhile, place a small to medium-sized pot over medium heat. Add the butter then, once melted, add the garlic. Saute while stirring until the garlic is very fragrant and the smallest bits are just barely golden brown — do not overcook / burn the garlic. Sprinkle in the flour then cook while whisking for 30 seconds.

    5

    cook sauce

    6

    Slowly pour in the chicken broth and milk while whisking to create a smooth sauce then add the dried parsley flakes, garlic powder, salt, and pepper, and then whisk to combine. Turn the heat up slightly then switch to a spatula and cook while stirring constantly until the mixture has thickened, 4-5 minutes, turning the heat down if necessary to maintain a very gentle bubble. Add the parmesan cheese then stir until smooth.

    7

    Combine cheese

    8

    Turn off the heat then add the pasta to the pot with the sauce and stir to combine. Taste then add salt and pepper if necessary. Let the pasta sit for 5 minutes to thicken slightly then serve.