Elbows with Garlic Cream Sauce, Sun-Dried Tomatoes and Basil


By: Mother Thyme

Course: Pasta Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes 4 Servings


  • 2 cups Dreamfields Elbows

  • 1 tablespoon unsalted butter

  • 1/4 cup red onion diced

  • 4 cloves garlic minced

  • 2 tablespoons all-purpose flour

  • 1 cup 2% milk

  • 1/2 cup Parmesan cheese grated

  • 1/2 cup low-sodium chicken broth

  • 1/3 cup sun-dried tomatoes julienne cut, not packed in oil, divided

  • 1/3 cup fresh basil chopped, divided

  • salt and pepper to taste


  1. Cook pasta according to package directions.

  2. Meanwhile, heat butter in large deep skillet over medium heat until melted. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic to skillet; cook 1 minute or until fragrant, stirring frequently. Stir in flour; cook and stir 1 minute or until flour is dissolved and mixture is smooth and paste-like. Gradually whisk in milk, about 2 tablespoons at a time, until sauce thickens.

  3. Stir in Parmesan cheese until well combined. Stir in chicken broth. Reduce heat; simmer 5 minutes, stirring occasionally. Season with salt and pepper, as desired. Remove from heat.

  4. Add pasta to skillet; toss to combine. Stir in 1/4 cup of the tomatoes and 1/4 cup of the basil. Season with salt and pepper, as desired. Top with remaining tomatoes and basil; serve immediately.

Nutritional Information

  • 340 Calories

  • 9 g Fat

  • 52 g Carbohydrates

  • 16 g Protein

  • 25 mg Cholesterol

  • 280 mg Sodium

  • 6 g Dietary Fiber

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