Search This Blog

Friday, 3 August 2012

Creamy-Based Sauce for pasta, and variations


This is the basic cream sauce, to add seasonings of your choice [ergo, chicken alfredo, sardine sauce, penne a la vodka, etc]

1. in a saucepan, melt 2 tablespoons butter. add 2 cloves minced garlic.
2. add in meat or vegetables of your choice, cook through.
3. add in 1/2 cup of skim milk, and 1 tablespoon sour cream. if not thick enough, add 1 tablespoon corn starch.
4. salt, pepper, 1/4 cup grated cheese.
LEMON CREAM SAUCE: add 1/4 cup lemon juice, use parmesan cheese, top with fresh parsley. 
PEPPER CREAM SAUCE: add parmesan, and lots of black pepper.
Egg-Creamy Pasta: fry up some eggs on the side, add to it once served. goes with cheddar or mozzarella, goes great with a tomato salad.
SPINACH AND MUSHROOM: sautee, add to sauce, use parmesan
CREAMY SARDINE SPAGHETTI: add 1 tablespoon sardine paste, 2 tablespoons lemon juice, use parmesan. top with breadcrumbs and parsley.

MORE CREAMY PASTAS?
Chicken Alfredo: add grilled chicken breast, use parmesan
Bacon Alfredo: use cheddar and parmesan, add cooked bacon or prosciutto
Pot Pie Pasta: add peas, chicken, and carrots
Creamy Cajun: tomatoes, cajun seasoning, cayenne pepper, monterey jack cheese
Goat Cheese & Asparagus: boil up asparagus, broccoli, or green beans. Use goat cheese in sauce instead of parmesan.
Buffalo Creamy Pasta: add BBQ sauce to sauce, some grilled chicken, spicy peppers, and use blue cheese instead of parmesan
Seafood Alfredo: extra lemon juice, black pepper, parsley, and cooked shrimp/crab/lobster




No comments:

Post a Comment