If the most popular sauce for pasta can be confidently called tomato, the creamy takes an honorable second place. All due to the fact that the cream can make each dish a little better due to its rich creamy taste and texture. Another advantage in favor of cream sauces for pasta is the speed of cooking and their high nutritional value.
Creamy sauce recipe with tomatoes for pasta
By combining the two most popular recipes together you will get a gentle sauce suitable not only for simple boiled pasta, but also for lasagna and other favorite casseroles.
Ingredients:
- onion - 115 g;
- garlic teeth - 3 pieces;
- flour - 5 g;
- cream - 115 ml;
- milk - 165 g;
- tomatoes - 290 g;
- grated cheese - 65 g.
Preparation
Preparation of the sauce should begin with a vegetable base from onion roast. When the pieces of onion begin to change color, add to them the chipped cloves of garlic and fry for half a minute until you feel the fragrance. Sprinkle it with flour, stir and add tomatoes. When the pieces of tomatoes dissolve and turn into puree, dilute the sauce with milk and cream and add heat. Stir, cook the sauce until thick, and in the final, remove it from the heat and combine it with grated cheese.
Creamy sauce for fusilli pasta
Fusilli is the ideal pasta for serving with any thick sauce. Thanks to the spiral shape of the paste, it perfectly connects with the sauce and is able to hold it.
Ingredients:
- olive oil - 55 ml;
- leek - 620 g;
- dry white wine - 60 ml;
- cream - 115 ml;
- lemon juice - 15 ml;
- handful of parsley;
- grated Parmesan - 45 g.
Preparation
Thin half rings of leeks (white part), save in the abundance of olive oil on medium-high heat. When the pieces of onion soften, pour in the wine and let it almost completely evaporate. Sprinkle the onion with lemon juice and add the cream, those that are designed to whip will fit perfectly, as they quickly thicken. Once the sauce starts to boil, mix it with parmesan and greens.
Creamy mushroom sauce for pasta
Part of the autumn harvest of forest mushrooms can be allowed to cook this creamy paste. If fresh and fragrant forest mushrooms are not available, then use the purchased oyster mushrooms and mushrooms - adding cream will make the sauce with any mushrooms tastier.
Ingredients:
- butter - 25 g;
- olive oil - 15 ml;
- onion - 65 g;
- garlic chives;
- mushrooms - 360 g;
- white dry wine - 45 ml;
- fatty cream - 75 ml.
Preparation
Before preparing the cream sauce for pasta, save the finely chopped onions in a mixture of warmed olive oil and butter. When the onion gets a light golden hue, add the garlic clove and pieces of mushrooms passed through the press. Allow mushrooms to release excess moisture and leave them to completely evaporate. Flick the white wine to the mushrooms, and after 5 minutes, pour in the cream. Wait until the cream thickens and combine the sauce with freshly brewed pasta.
Cream sauce for carbonara paste
Recipe for carbonates with the addition of cream can not be called authentic, but tasty - no doubt. So, if you have repeatedly cooked a classic carbonara, or if you're just a fan of cream sauces, then be sure to implement the following recipe.
Ingredients:
- pancetta - 185 g;
- garlic teeth - 3 pieces;
- egg yolks - 2 pieces;
- eggs - 2 pieces;
- cream - 135 ml;
- grated Parmesan - 75 g.
Preparation
Fry the pieces of pancetta to a crunch, and in the last half-minute of cooking, add the bacon with garlic chicken. Cook the pasta. Whisk yolks and whole eggs with cream and cheese, and then add this sauce to the pasta and mix, keeping the dish on minimum heat. Sprinkle carbon fiber pieces of pancetta at the time of filing.