Creamy Farfalle Pasta

Nina Hines


I make this so many different ways... but here is the basic idea. I LOVE this... it's so simple, fast, and healthy!


★★★★★ 1 vote

20 Min
30 Min


  • 1 pkg
    any pasta- i typically use the mini farfalle
  • 1 can(s)
    garbanzo beans
  • 2 Tbsp
  • 2 Tbsp
    all purpose flour
  • 3 Tbsp
    chicken bouillon granules
  • 1 c
    frozen vegetable of any kind
  • 1/2
    onion, diced
  • 1 Tbsp
    minced garlic
  • ·
    salt and pepper to taste

How to Make Creamy Farfalle Pasta


  1. Start water for pasta. Sautee diced onion is just enough oil to get the job done. Add can of garbanzo beans and vegetables to give them a head start. Add in the salt and pepper to your liking. Remember the bouillon will add to the saltiness. Add butter and flour to make a fast rue. I do this directly in the same pan. Make sure you keep moving the rue around so it doesn't burn. Add about 2 cups of water, bouillon and bring it to a boil. Add pasta to boiling salted water. Cook to al dente. Drain pasta. Stir together. Top with shredded Italian cheese blend.
  2. I sometimes add baked chicken, canned artichokes heart, basil... You can really do just about anything to this and it'll work. I've even added grape tomatoes and browned pine nuts at the end... it's limitless. PERFECT for a fast dinner. Very simple taste and my family loves this!!

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About Creamy Farfalle Pasta

Course/Dish: Pasta

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