Pasta Genova with Cream Sauce

Name: Pasta Genova with Cream Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 50 grams Onion; 50 grams Shimeji mushrooms; 1 clove Garlic; 1 1/2 tbsp Olive oil; 2 tbsp Flour; 2 tbsp Basil pesto; 300 ml Milk; 50 ml White wine (optional); 1 Salt and pepper; 100 grams Pasta

cookpad.japan @cookpad_jp

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.

Adding the garlic and oil to the pan before turning on the heat in step 2 will help prevent the garlic from burning.
Constantly stir when adding and simmering the milk in step 5 to keep it from sticking to the pan.

When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.

When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

cookpad.japan @cookpad_jp

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.

When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.

When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

Saved

Ingredients

2 servings

50 gramsOnion
50 gramsShimeji mushrooms
1 cloveGarlic
1 1/2 tbspOlive oil
2 tbspFlour
2 tbspBasil pesto
300 mlMilk
50 mlWhite wine (optional)
1Salt and pepper
100 gramsPasta

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Steps

1

Mince the onions, cut the shimeji mushrooms into 1 cm pieces, and grate the garlic. Boil the pasta with salt (not listed).
2

Add olive oil and garlic to a pan, and saute over low heat until aromatic.
3

Add the onions and shimeji mushrooms, and cook until wilted.
4

Add the flour, and thoroughly mix until the flouriness disappears and it all blends together. Add the basil pesto and blend the flavors together.
5

Add the milk a bit at a time while mixing, and simmer over medium heat while stirring to thicken. Add white wine, and turn it down to low heat.
6

Finally, season with salt and pepper to taste.
7

Toss with the pasta, and it's done.