Last night, I created a delicious pasta sauce. This is big news, since I usually stick to other people's recipes. However, as I had a limited variety of ingredients to choose from, I had to be a little creative. It was pretty fun! Now I can start collecting recipes for a book (some day...).
Next time, I think I'll try adding something spicy to give it a kick, or maybe I'll use a little bit of white wine for some acidity. I was also thinking some fresh mint leaves thrown in at the end would be tasty!
Spaghetti with Curry Sauce
Serves 3 or 4
8-12 oz. thin spaghetti
3 quarts water
2 cloves shallots, minced
2 cloves garlic, minced
4 TBSP unsalted butter, divided
1 TBSP extra virgin olive oil
2 TBSP flour
1 TBSP curry powder (sweet)
1 1/4 cups vegetable broth
salt and pepper, to taste
1 1/2 TBSP plain greek-style yogurt
3 TBSP fresh flat-leaf parsley, chopped
Boil the 3 quarts of water in a large pot. Salt the water generously. Once boiling, put the pasta in, and cook for 6 or 7 minutes, until pasta is al dente. Drain the pasta (but let it stay a little wet).
Meanwhile, heat a large skillet over medium heat. Melt 2 TBSP butter and 1 TBSP extra virgin olive oil, and saute shallots until soft (4 or 5 minutes). Add the garlic and the curry powder, and saute for another 2 minutes. Do not allow garlic to burn (turn the heat down if you have to).
Add 2 TBSP butter to skillet. After it has melted, whisk in 2 TBSP of flour. Allow to cook for 2 or 3 minutes, whisking continually. Slowly whisk in the vegetable broth. After broth is fully incorporated, allow to simmer for 3 to 5 minutes, stirring once in a while. Salt and pepper to taste. Remove from heat. Whisk in the yogurt and parsley until fully incorporated.
Toss the spaghetti in the sauce in the skillet. Serve immediately.