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    Conner Family Recipes

    Creamy Garlic Shells

    Creamy
    Made
    Pasta
    ​

    4 servings

    portions

    5 minutes

    temps actif

    15 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    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

    Instructions

    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.

    Nutrition

    Taille de Portion

    -

    Calories

    304 kcal

    Lipides Totaux

    9 g

    Lipides Saturés

    5 g

    Lipides Insaturés

    3 g

    Acides Gras Trans

    0.2 g

    Cholestérol

    21 mg

    Sodium

    390 mg

    Glucides Totaux

    49 g

    Fibres Diététiques

    5 g

    Sucres Totaux

    1 g

    Protéines

    7 g

    4 servings

    portions

    5 minutes

    temps actif

    15 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    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

    Instructions

    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.