Joyce's Open Kitchen, literally

Creamy pasta


For the longest time, I could not conclude whether my children prefer cream-based or tomato-based pasta. It seemed that their preferences tend to sway every now and then. But now that my littlest (third) one has moved into adult foods as well, (odd votes) I think we finally have a winner. And I, too, finally settled on a easy-to-do recipe that seems to be an absolute winner among everyone in the house.

My recipe is really an almost replica of its source: Except that I seem to need much more sauce and hence I’m using the same amount of sauce for almost half of the said amount of pasta. Plus I added more stock & garlic to it and then threw in some ham, mushrooms and finely diced tomatoes. Oh, and I also topped it with some grilled bacon which makes it from good to great in my opinion. Although, admittedly, bacons are really artery-choker and a ‘nono’ for the toddler (I toss the bacon in the toddler’s pasta but do not feed him any).

So here goes:


3-4 adults or 2 adults & 3 kiddos


  1. 2.5 cups of penne or spiral pasta, cooked as directed, drained and kept hot
  2. 2 tablespoons butter or 2 tablespoons margarine
  3. 4 garlic cloves, minced
  4. 2 tablespoons flour
  5. 200-250ml chicken stock
  6. 3⁄4 cup milk
  7. 2 teaspoons parsley flakes (I use dried type)
  8. salt and pepper, to taste
  9. 1⁄3 cup grated parmesan cheese
  10. 3 slices of ham, cut in stripes
  11. 1 medium size tomato, cored and finely diced.
  12. 5 pieces of bacon, cut into stripes & baked at 190°c for 15 minutes