Pasta with Sunshine Sauce

Written by Country Gardener on Thursday, August 21, 2008 at 09:21AM
Filed in: Recipes
Comments: 0

Ingredients

1 large onion, quartered
1 Bay leaf
350ml (12fl oz) milk
110g (4oz) plain flour
2 Large carrots sliced lengthwise
110g (4oz) butter
4tbsp marigold petals
175g (6oz) cheese
225g (8oz) green tagliatelle

Cooking Instructions

Put the carrots, petals, milk, onion and bay leaf in a saucepan.
Simmer gently untitl the carrots are soft - about ten minutes.
Using a sieve separate the liquid from the carrots and onion (discard the petals and bay leaf) and set aside separately for the sauce.
Make a sauce by melting the butter, adding the flour and cooking the roux for two to three minutes.
Gradually add the milk that you set aside to make a smooth sauce. Simmer gently for ten minutes, stirring ocassionally.
Press the carrots and onions through a sieve and add to the sauce.
Stir in the cheese and season to taste.
Serve with the cooked tagliatelle topped with the sauce.

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