Peep's Egg Noodles In A Creamy Garlic Béchamel Sauce
4 - 5 servings
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
- 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.
- While noodles are cooking make sauce.
- In an another pot, melt butter over medium heat.
- Add grated fresh garlic. Cook slightly till soft and fragrant.
- Add flour to make a roux and cook 1 or 2 minutes (DO NOT BROWN).
- Add salt, ground peppercorns and parsley to taste.
- Slowly add the 1/2 & 1/2 (and/or milk) and whisk briskly to prevent lumps.
- Bring to almost a boil then reduce heat to low and simmer 2 minutes or till thickened.
- Pour over noodles and toss.
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