Creamy Pasta

I found the recipe for this sauce attached to a casserole dish. The casserole was not something I would rush to make again, however the sauce seemed to be good to keep on hand. Simplicity is what staples are made of. Especially since this is made of ingredients that almost anyone would have on hand at all times.

This recipe is enough to pair with a half pound of pasta.

Sauce:

• 1/2 cup butter
• 1/2 onion, diced
• 2 cups milk
• 1/2 cup flour

Melt the butter and saute onions. Once onions are soft, add milk. Stir in flour slowly. Bring to a boil, then remove from heat.

Tossed together with some cooked pasta and any variety of veggies, this is a great weeknight dinner. I managed to make the sauce within the time it took to make the pasta. The corn and peas you see were frozen and added to the sauce right before the milk. Sophia loved this, however I did find it to be a bit bland. Next time I will play around with it some by adding garlic or herbs.