Peep's Egg noodles in a creamy garlic béchamel sauce with peas

lilbopeep

🌹 🍉 Still trying to get it right.
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Peep's Egg Noodles In A Creamy Garlic Béchamel Sauce




4 - 5 servings
  • 1/2 lb Egg noodles (or small shells)
  • 1/2 cup Frozen peas - optional
  • 2 TBSP Butter
  • 2 TBSP Flour
  • 3 - 4 Large Fresh garlic cloves - grated or minced very fine -or to taste
  • Ground sea salt - to taste
  • Ground peppercorns - to taste
  • Approximately 2 cups 1/2 & 1/2 (and/or milk) Note: May need more or less
  • Fresh parsley - chopped fine (or dry) - to taste
  1. Cook egg noodles (or small shells) in salted water till desired doneness (if using - add frozen peas to pot during last minute of cooking); drain and place back in pot.
  2. While noodles are cooking make sauce.
  3. In an another pot, melt butter over medium heat.
  4. Add grated fresh garlic. Cook slightly till soft and fragrant.
  5. Add flour to make a roux and cook 1 or 2 minutes (DO NOT BROWN).
  6. Add salt, ground peppercorns and parsley to taste.
  7. Slowly add the 1/2 & 1/2 (and/or milk) and whisk briskly to prevent lumps.
  8. Bring to almost a boil then reduce heat to low and simmer 2 minutes or till thickened.
  9. Pour over noodles and toss.
noodles_Garlic_Bechamel_Sauce_073111_P1080797.JPG
 
Last edited:

Keltin

New member
Gold Site Supporter
That looks incredible Peeps! Awesome job as always. This is going on my short list! Thanks!
 

Mama

Queen of Cornbread
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Ya know....I was just thinking, you could put some chicken and mushrooms in this and have a really good meal!
 

lilbopeep

🌹 🍉 Still trying to get it right.
Site Supporter
Thank you Mama and Karen.

You're welcome Karen let me know what ya think.

Good idea Mama.
 

lilbopeep

🌹 🍉 Still trying to get it right.
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Yummy Peeps!
That would be pretty made with bow tie and orecchiette pasta too!
Thank you Sass. GREAT MINDS ..... ! LOL As a matter of a fact I have made it with the Barilla Piccolini mini farfalle (bowties). And you are right it was very pretty.
 

rickismom

Low Carb Home Cook
Site Supporter
Peep's Egg Noodles In A Creamy Garlic Béchamel Sauce

4 - 5 servings

  • 1/2 lb Egg noodles (or small shells)
  • 1/2 cup Frozen peas - optional
  • 2 TBSP Butter
  • 2 TBSP Flour
  • 3 - 4 Large Fresh garlic cloves - grated or minced very fine -or to taste
  • Ground sea salt - to taste
  • Ground peppercorns - to taste
  • Approximately 2 cups 1/2 & 1/2 (and/or milk) Note: May need more or less
  • Fresh parsley - chopped fine (or dry) - to taste
  1. Cook egg noodles (or small shells) in salted water till desired doneness (if using - add frozen peas to pot during last minute of cooking); drain and place back in pot.
  2. While noodles are cooking make sauce.
  3. In an another pot, melt butter over medium heat.
  4. Add grated fresh garlic. Cook slightly till soft and fragrant.
  5. Add flour to make a roux and cook 1 or 2 minutes (DO NOT BROWN).
  6. Add salt, ground peppercorns and parsley to taste.
  7. Slowly add the 1/2 & 1/2 (and/or milk) and whisk briskly to prevent lumps.
  8. Bring to almost a boil then reduce heat to low and simmer 2 minutes or till thickened.
  9. Pour over noodles and toss.
creamy_garlic_noodles.jpg

I made this & it was fantastic! Thank you for sharing Peeps - I changed things up a bit and added finely chopped pancetta & a dash of sherry before I added the flour for the roux :mrgreen:
 
Last edited by a moderator:

lilbopeep

🌹 🍉 Still trying to get it right.
Site Supporter
I made this & it was fantastic! Thank you for sharing Peeps - I changed things up a bit and added finely chopped pancetta & a dash of sherry before I added the flour for the roux :mrgreen:
Thank you and you're welcome. I am so glad you liked it.
 
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