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What fat content is cream for pasta? Pasta with creamy sauce

What fat content is cream for pasta? Pasta with creamy sauce

Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic cream sauce from a simple recipe tasty and tender, it is best to use fresh butter. Its homeland is France, where chefs have always had a very refined taste.

The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be very different from each other thanks to the sauce. It goes great with pasta, vegetables, fish, meat and mushrooms.

The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. In this article we will tell you several interesting recipes for making creamy sauce.

Creamy sauce classic recipe

Of course, it’s worth starting with the classics. Having gotten your hands on making this sauce, you can use it as a base. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, herbs, you can get sauces that are creamy but completely different in taste.

Ingredients:

Wheat flour - 1 tbsp;
Cream - 200 ml;
Butter - 1 tbsp;
Salt - to taste.

Cooking method:

Fry 1 tbsp in a dry frying pan. flour;
Then add butter and mix well;
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
The classic cream sauce is ready. Bon appetit!

To prepare the sauce, wheat flour is usually used and fried in a dry frying pan until it turns a soft golden color; the main thing, of course, is not to miss the moment and not to overcook the flour.

The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it. If the formation of lumps in the sauce still cannot be avoided, strain it through a sieve and bring to a boil again.

Creamy sauce for spaghetti, pasta

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served to the table with various seasonings. The most recommended sauce for spaghetti was cream sauce.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Parsley - 3 tbsp;
Black pepper - to taste;
Salt - to taste.

Cooking method:

Melt butter in a frying pan (over low heat);
Add cream and cook for 5 minutes;
Grind a clove of garlic;
Finely chop the parsley;
Add garlic and parsley to the cream, while stirring it;
Add salt to the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and unusually delicate, the sauce will give your spaghetti or pasta an original taste;
Creamy sauce for spaghetti (pasta) is ready. Bon appetit!

Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate consistency and gives the product a pleasant, somewhat sweet, but not cloying taste. Adding various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.

Creamy sauce for fish

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

White cream sauce for fish can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
Cream can be used of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture;
Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Ingredients:

Cream - 200 ml;
Butter - 100 g;
Wheat flour - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Ground pepper - 1 pinch;
Salt - to taste.

Cooking method:

Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
Lightly fry the flour in a dry frying pan;
In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
Pour in the cream in a thin stream, whisking the contents of the saucepan;
After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
Add lemon juice, salt, pepper. Stir and remove from heat;
Creamy sauce for fish is ready. Bon appetit!

Salmon in cream sauce for the holiday table

Calories in cream sauce:

The calorie content of cream sauce is 468 kcal/100 grams of product. Since it is very oily, you should not abuse this product due to significant harm to your figure. For people watching their weight, nutritionists recommend including no more than 1 tablespoon of their favorite dressing in their daily menu.

Benefits of cream sauce:

The main biological value of cream sauce lies precisely in the composition of the cream, which contains phosphatides - substances similar in structure to fats, but different, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of waste, toxins, cholesterol, and preventing the appearance of deposits on the walls of blood vessels.

Creamy pasta sauce

How to complement pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and aromatic sauce. Cooks call cream sauce the most popular and easiest to make. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish to the table every day.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Wheat flour (optional) - 1 tbsp;
Parsley - 3 tbsp;
Parmesan cheese - one and a half glasses;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Melt the butter over low heat, add the cream and cook for 5 minutes, stirring from time to time;
Then add grated cheese, chopped garlic and chopped parsley;
Quickly mix all ingredients until the sauce is smooth;
To make the sauce thicker, you can add 1 tablespoon of flour if desired;
Allow the sauce to boil and then remove from heat;
The creamy pasta sauce is ready. Bon appetit!
The sauce is somewhat high in calories, and if you are not on a diet, you will greatly enjoy your dish. In general, all the ingredients are tasty and healthy.

How to cook pasta with mushrooms in creamy sauce

The creamy sauce is best served immediately after preparation. You can serve the creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.

I want to add it not only to ready-made dishes, but also to eat it just like that, spread on fresh bread. This sauce turns out quite aromatic and tasty. If it has cooled down, you can reheat it. It is best to do this in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.

Creamy pizza sauce

Creamy sauce is rarely used when creating traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, which emphasizes the taste of the tender flatbread with filling. However, in America, Great Britain and Europe, a delicious white cream sauce often complements pizza with vegetables, fish, meat or sausage.

Unlike tomato pizza sauce, creamy dressing has a mild taste, and can be used not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.

Ingredients:

Cream - 300 ml;
Raw egg yolk - 2 pcs.;
Flour - 100 g;
Butter - 1 tbsp;
Sugar - 1 tsp;
Salt - a pinch.

Cooking method:

Lightly whisk the egg yolks and set aside;
Mix the melted butter with flour and slightly warmed cream (the mixture should have the consistency of liquid sour cream), pour it all into an enamel bowl and place in a saucepan over a water bath, where the water is boiling very gently. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
Whisk the creamy dressing for 2-3 minutes;
Creamy pizza sauce is ready. Bon appetit!
The sauce is cooled to room temperature and used to create the pizza.

Cooks know how much sauce can change the taste of a dish. Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table.

The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20-25%. Cream sauce is a versatile seasoning that will enhance the flavor of any dish. At the same time, even an inexperienced housewife can handle its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, or even disguise errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste.

Creamy sauce with mushrooms

We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick, garlicky sauce that's simple and delicious.

Ingredients:

Mushrooms (champignons or to taste) - 200 g;
Butter - 70 g;
Cream - 250 ml;
Onion - 1 pc.;
Garlic - 5 cloves;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

For the creamy sauce, you can use any mushrooms you have on hand;
5 cloves of garlic, peeled, washed well and finely chopped using a knife or a press;
Peel one onion for the mushroom sauce, wash it and cut it into half rings;
Place the frying pan with butter on the stove;
Add chopped garlic to the heated oil and fry it until golden over medium heat;
Then add the onion, cut into half rings, into the frying pan with the fried garlic, mix everything well and continue to fry until the onion is soft;
Peel the champignons and cut into small pieces or thin slices;
Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
Creamy sauce with mushrooms is ready. Bon appetit!

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just don’t overuse it; after all, the sauce is high in calories.

The most delicious creamy sauce with mushrooms

Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of varying acidity, gastric and duodenal ulcers.

Omega-3 fatty acids present in cream have a positive effect on human mental activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in brain tissue can cause functional failure and mental retardation.

Like most other fatty foods, cream sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. The delicate creamy sauce has amazing characteristics. It is able to give even the most ordinary dish piquancy, juiciness and originality.

Spaghetti with creamy sauce - video recipe

“Creamy” gives a seemingly familiar and ordinary dish like pasta a completely new sound, consistency, delicate taste and aroma. Recently, it has become increasingly popular. And the most characteristic dish is pasta. It has a huge number of variations in preparation and serving methods. And the sauce plays an important role. It is he who makes each dish unique and special. Italian pasta will add variety to the regular menu or become your “lifesaver” in case of unexpected guests. This dish is quick and easy to prepare. Even culinary beginners can easily cope with its preparation.

So, prepare the creamy pasta sauce. We will need two hundred and fifty milliliters of heavy cream, fifty grams of butter, one clove of garlic, which needs to be chopped, one and a half cups of grated Parmigiana cheese, three tablespoons of chopped parsley, seasonings to taste. Melt over low heat, add cream and cook for five minutes, stirring occasionally. Next add cheese, herbs and garlic. Mix all ingredients very quickly until smooth. If you want the dressing to be thicker, add a little flour. Bring our Creamy pasta sauce to a boil and remove from heat. Immediately season the pasta with it, leaving a little for serving. The dish itself is very high in calories. But if you are not on a diet, you will get incredible pleasure from the taste of this dish!

Another variation of this recipe is pasta in We do everything the same as described above, but only add some cherry tomatoes at the very end. Let them simmer slightly, stirring the dressing from time to time so that it does not thicken. The tomatoes will be saturated with creamy garlic flavor, and the sauce will be given aroma and notes of piquancy.

Creamy pasta sauce goes well with salmon, seafood and vegetables. We can say that this is a universal addition to familiar dishes. For example, regular green beans stewed in this sauce are served as a side dish for meat or fish. And adding it to potatoes with mushrooms and garlic, you will get a completely new incredible taste! Therefore, you can safely experiment and invent your own exclusive dishes.

You can try making “Creamy” pasta sauce in another variation. It's called Carbonara. Take three hundred grams of bacon or chicken breast, one hundred grams of Parmesan cheese, heavy cream, six egg yolks, vegetable oil (preferably olive, as classical Italian cuisine suggests), salt and ground black pepper to taste. Cut the bacon or brisket into small pieces, preferably strips. Grate the cheese and mix it with ten tablespoons of heated cream. Grind into a homogeneous mass. We send the beaten yolks there too. You can add a little warmed white wine. This will enhance the flavor of the ingredients. Fry chopped bacon or brisket in olive oil with garlic and salt for about three minutes. Pour the sauce over the finished pasta and add the meat on top. Season with pepper. Bon appetit!

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. The sauce with which the dish is served is more important.

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Creamy milk sauce with spices

Easy to prepare and unusually delicate, the sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and the spaghetti will sparkle with new colors. Making milk gravy couldn't be easier. Any housewife can cope with this task. And by adding spices to the classic recipe, you get an original dish that guests will admire for a long time.

Ingredients:

milk (low-fat) - 250 ml;
flour - 1 tbsp;
turmeric - a pinch;
hops-suneli - 0.5 tsp;
fresh herbs;
salt pepper.

Preparation

Finely chop the greens.
Place a dry frying pan on the fire. Add flour and heat a little. There is no need to fry too much.
Add salt and spices to the flour. Mix well.
Gradually pour the milk into the gravy in a thin stream. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped herbs.
The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until it thickens. Remove the dressing from the stove.
The consistency of the dish can be adjusted to suit you by adding more flour, or vice versa, milk. You can make a more delicious dressing by adding mushrooms, boiled meat, and vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give it a light consistency and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.

Ingredients:

premium flour - 2 tbsp;
cream (20%) - 100 g;
onion - 1 pc.;
garlic - 2 cloves;
butter - 2 tbsp;
salt;
ground black pepper;
nutmeg - a pinch.

Preparation:

Finely chop the garlic and onion. Simmer a little in a heated frying pan until half cooked.
Add flour. We turn the heat to low and stir so that our flour does not burn.
Fill everything with cream, salt and pepper. Reduce the gas and let the mixture simmer. 3-4 minutes is enough. Don't forget to stir.
After turning off the heat, it is advisable to cover the gravy with a lid, it will become tastier.
Sprinkle with finely chopped herbs before serving.

Cream cheese sauce

Ingredients:

cream - 200 g;
processed cheese - 200 g;
hard cheese - 150 g;
sunflower oil - 10 ml;
basil;
salt;
pepper.

Preparation

Processed cheese must be chopped into squares so that it melts faster. Take a small saucepan, put the cheese in it, pour in the cream and sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
Coarsely grate the hard cheese.
Wait for the mixture to boil and reduce the heat. Add hard cheese little by little, remembering to stir so that it melts evenly and does not clump into one lump.
Stir during cooking. This will give you a uniform consistency. Can be served.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate consistency and light sourness imparted by tomatoes will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, and emphasize certain notes. You can also use it to even out the consistency.

Ingredients:

cream (20%) - 200 ml;
onions - 2 pcs.;
tomatoes - 2 pcs.;
tomato paste - 2 tbsp;
vegetable oil - 1 tbsp;
salt/pepper - to taste.

Preparation

Saute the tomatoes. After getting rid of the skin, chop it into small pieces.
Fry onion in half rings. It should soften, but not get too browned. Overcooked onions can give an unpleasant taste to the gravy.
Place the tomatoes in the frying pan with the onions. Stir and keep the lid closed for a few minutes.
Season with paste and sprinkle with spices. Simmer for about 5-7 minutes until the tomatoes become soft and the whole mixture becomes more homogeneous.
After adding the cream, mix everything thoroughly until smooth, boil and simmer for a couple of minutes over low heat.
Turn off the heat and let the dish cool slightly. When serving, garnish with a sprig of parsley.

This option for preparing the sauce can be diversified by changing the proportions of ingredients or adding new ones. If you replace tomato paste with adjika, spicy notes will appear. If you add more cream, the gravy will be smoother. If the sauce turns out thick, it can be diluted with water by bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces transform ordinary and familiar pasta into an original, delicious dish. The combination of ingredients may be different and depends on your imagination and ability to combine products. The most popular sauce for spaghetti is cream sauce, the main component of which, as the name suggests, is cream. What to do if you don’t have cream on hand, but want to make a delicious sauce? Cream can easily be replaced with sour cream. The taste of the dish will not be affected; the delicate creamy taste will remain, while a subtle sourness will be added. The classic recipe for sour cream sauce is extremely simple. Even a novice housewife can handle it.

Ingredients:

sour cream - 200 g;
butter - 1 tbsp. l.;
wheat flour - 1 tbsp;
salt/pepper - to taste.

Preparation

Let's start cooking by heating the pan and frying the flour. You don’t need to keep it for long; a light golden hue will be enough to give the dish a nice creamy color.
Cut the butter into small cubes and melt in a frying pan with flour.
Drain the sour cream, add the remaining ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
If desired, you can diversify the taste and add finely chopped herbs, tomatoes, and spices. All possible variations on the theme of classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.

Sour cream sauce with shallots

True gourmets will be delighted by preparing sour cream sauce with dry white wine and shallots.

Ingredients:

sour cream - 200 ml;
butter - 1 tbsp;
wheat flour - 1 tbsp;
salt/pepper - to taste.
dry white wine - 50 ml;
shallots - 100 g;
lemon juice - 10 ml;
greens - to taste.

Preparation

Finely chop the shallot and fry in a frying pan until golden brown.
Add flour, mix well so that there are no lumps.
Pour wine over everything, stir, simmer for 2-3 minutes.
When the mixture thickens, add the remaining ingredients.
The sauce is ready and can be served chilled.

How to Make Creamy Spaghetti Sauce

Preparing a creamy sauce does not take much time and does not require expensive and hard-to-find ingredients. Classic cream cheese sauce can be made savory by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.

Ingredients:

cream - 200 ml;
hard cheese - 175 g;
garlic - 2 cloves;
walnuts - 50 g;
salt/pepper - to taste;
nutmeg - to taste.

How to make sauce

Fry walnuts in a frying pan and chop.
Finely grate the hard cheese so it melts faster.
Grind the garlic by passing it through a press.
Pour cream into a saucepan. Set to heat over medium heat.
Place all ingredients in cream and bring to a boil. Cook until the mixture becomes thick.
The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with spicy nut sauce. Making creamy gravy does not require any special skills. It's quick and easy. The main thing is to take your time and cook everything over low heat, otherwise the dish may burn.

There are some tricks. If you want to make a delicate creamy gravy, you must first fry the flour to the desired shade, and only then add oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will return it to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.

Bon appetit!

Sauces are a French invention, the first appeared in Ancient Egypt in the 4th century BC, and pasta (a combination of sauce with pasta) is the main

The very first Italian pasta, the recipe for which has been preserved, was pasta boiled in water with almond milk, seasoned with sweet root sauce. It was dessert.

The first recipes for pasta with traditional sauces were described in the year 1000 in the cookbook of the Italian Martin Corno.

There are many recipes for pasta sauces in Italy. The most famous all over the world: Bolognese, carbonara, pesto, with mushrooms, creamy.

One of the most popular dishes, Alfredo pasta, is prepared using pasta cream.

History of the origin of cream sauce

One day a son was born to a poor owner. His joy knew no bounds; one thing overshadowed this event: the restaurateur’s wife completely refused to eat, she had no appetite at all.

The Italian decided to cook something very tasty so that his wife could not refuse the dish. He prepared the most delicate pasta sauce: a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is most tender.

The sauce turned out to be so tasty that the restaurateur’s wife couldn’t refuse the pasta. This dish was served to restaurant visitors who were delighted with the delicious sauce. Since then, Alfredo sauce has spread throughout the world.

The recipe has evolved over time. Cooks began to add cream, mushrooms, seafood, chicken, etc. There are many variations of creamy sauce for cream and cheese pasta, some of which are easy to make at home. It is advisable for every housewife to know how to do it.

Classic cream sauce recipe

The taste of pasta depends on the quality of the sauce. Cream, spices, and tomatoes are often used to prepare it.

The recipe for the classic sauce is quite simple; it requires the following ingredients:

cream (natural) 20 percent - 400 milliliters;
cheese (preferably hard) - 200 grams;
processed cheese - 2 pieces (200 grams);
butter - 2 tablespoons;
ground black pepper - to taste;
table salt - to taste.

Grate processed cheese and 100 grams of hard cheese.

Pour the cream into a saucepan, heat (do not boil!), add grated cheese, add butter, mix well, add salt and pepper to taste.

Mix everything well and keep on fire. The cheese will melt and the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, sprinkle the remaining cheese on top.

use only salt and black pepper in the sauce (other seasonings can ruin the taste of the dish);
do not overdo it with pepper and salt, everything should be in moderation;
you can take cream with 10 percent fat content;
Butter adds fat and makes the taste richer, but you can omit it if desired.

Sauce: cream and mushrooms

The classic cream sauce is the basis for preparing more complex gravies. One of the most common is champignon sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.

Required Products:

cream (no more than 20 percent fat content) - 1 glass;
champignon mushrooms (can be frozen) - 250 grams;
wheat flour - 1 tablespoon;
cheese - 100 grams;
onion - 1 piece;
butter (butter) - 1 tablespoon (table);
salt - to taste;
ground pepper (preferably black) - to taste.

Peel the onion, rinse and finely chop into squares. Grate the cheese finely.

Chop the mushrooms finely or grind them using a blender.

Place a deep frying pan or saucepan on the fire, melt the butter, add chopped onion, simmer until soft (no need to fry!).

Pour chopped mushrooms into the onion, fry over low heat until the liquid evaporates, add salt and pepper to taste.

Add flour to the mushrooms, mix everything and fry for 2 minutes.

Add cream and continue to cook over low heat until the sauce thickens. The cream should heat up but not boil. Add grated cheese, keep the sauce on the fire until the cheese is completely dissolved. Mix everything well and remove from heat. The sauce is ready.

Tips for making creamy mushroom sauce

For spiciness, garlic is added to the sauce and fried along with onions.
The amount of flour can be changed: to obtain a thick sauce, add 3 tablespoons of flour.
Instead of cream, you can use sour cream; in this case, flour is not added or added in a minimal amount.
You can use any mushrooms.
Hot sauce is used for pasta, rice, and potatoes.
Cold sauce goes well with dumplings and dumplings.

Alfredo pasta

Parmesan is made from cream and cheese and is famous all over the world; many people’s favorite Alfredo pasta is made with it. Even an inexperienced housewife can prepare this dish, just follow the recipe carefully.

For classic Alfredo pasta you need:

cream 33% fat - 0.5 liters;
butter - 3 tablespoons (tablespoons);
Parmesan cheese - 150 grams;
bacon - three or four strips;
table salt - to taste;
ground black pepper (preferably freshly ground) - to taste;
vegetable oil (preferably olive oil) - two tablespoons;
spaghetti - 250 grams.

Grate the cheese finely. Cut the bacon into squares and fry until golden brown.

Boil the spaghetti in salted water with the addition of vegetable oil until half cooked (al dente), rinse under running cold boiled water.

Pour the cream into a saucepan (deep frying pan) and heat (but do not boil!) over medium heat.

Add butter, melt it in the cream, add 100 grams of grated Parmesan and wait until it melts completely.

Reduce heat and simmer the sauce over low heat until thickened. Add black pepper and salt to taste into the sauce and heat a little more. The sauce takes about 10 minutes to prepare.

Place the cooked spaghetti in a frying pan and heat thoroughly, sprinkle fried bacon on top of the pasta, pour sauce over it, and sprinkle the rest of the grated Parmesan cheese on top. Remove the dish from the heat. Let the pasta sit for a few minutes before serving.

For this you always use only heavy cream (33 percent), high-quality butter and Parmesan cheese; the remaining ingredients can be changed to taste.
To obtain a more delicate taste, ground black pepper and salt are not added.
Chopped garlic is added to give it a spicy, spicy taste.
For Alfredo pasta, Italians prefer fettuccine among all pasta products, although recipes allow the use of any pasta made from durum wheat.
If the sauce is very thick, you can dilute it with the water in which the pasta was cooked.
The sauce is always poured into very hot pasta; before serving, it is permissible to add ground nutmeg, pepper, chopped garlic, and dill to taste.

Creamy tomato sauce

Tomato-cream sauce for pasta is a simple dish, quick to prepare, and will satisfy lovers of tomato sauces and cream-based gravy. You can change it to your liking: add fried pieces of chicken, minced meat, sausages or sausage pieces, etc. It is up to the cook to decide how to make the pasta sauce.

We suggest preparing pasta with chicken and creamy pasta sauce, the recipe for which requires the following ingredients:

butter - 3 tablespoons (tablespoons);
onion - 1 piece;
tomatoes (fresh) - 800 grams;
garlic - 3-4 cloves;
cheese (preferably Parmesan) - 150 grams;
ground black pepper - to taste,
table salt - to taste,
oregano, dried parsley, basil - 1/2 spoon each (teaspoon);
balsamic vinegar - 1 teaspoon (teaspoon);
spaghetti - 0.5 kilograms.

Boil spaghetti until al dente.

Peel the onion and garlic and chop finely.

Scald the tomatoes with boiling water, peel and chop.

Grate the cheese.

Melt the butter in a deep frying pan, fry the onion and garlic in it until golden brown, add chopped tomatoes, salt, add dry herbs and pepper.

After the tomatoes release their juice, reduce the heat and continue cooking for 2 minutes until the sauce thickens. Pour vinegar into the mixture.

Add cream to the tomatoes, mix everything, heat the sauce for 5 or 7 minutes.

Place the cooked spaghetti in a frying pan and mix with the sauce. Warm everything thoroughly, sprinkle with grated cheese. The dish is ready to be served.

Creamy sauce with chicken

A classic creamy pasta sauce can be paired with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will not leave lovers of delicious pasta indifferent.

Required Products:

cream (20 percent) - 1 glass;
butter - 3 tablespoons;
chicken (fillet) - 300 grams;
cheese (hard varieties) - 100 grams;
pasta - 250 grams;
ground black pepper - to taste;
table salt - to taste;
garlic - 2 or 3 cloves;
- taste.

Grate the cheese finely. Peel and chop the garlic.

Wash the chicken fillet, cut into pieces and dry.

Boil pasta until half cooked (al dente).

Melt the butter in a deep frying pan, fry the chopped garlic, pour in a glass of cream, heat (do not boil!), add grated cheese, stir and cook until the cheese melts.

Add fillet pieces to the cream, salt and pepper to taste, add your favorite herbs. Continue to cook over low heat until the chicken is cooked through, about 20 minutes.

Add the boiled pasta to the sauce, mix everything well and simmer on the fire for several minutes.

Chicken in cream sauce with pasta is ready to serve.

Conclusion

There are many options for cream sauce, it is not difficult to prepare, and the result will meet your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is certainly healthier than ready-made store-bought ketchup and mayonnaise; it contains only proven natural products and seasonings. You can always adjust the recipe and add only ingredients that are healthy for your family to the dish.

Cook with love. Bon appetit!

Shrimp pasta in creamy sauce is a delicious and filling seafood dish that can be prepared for dinner for the whole family. Perfect for a romantic dinner, because, as you know, seafood is a strong aphrodisiac.

We offer some of the most delicious variations of creamy shrimp pasta.

peeled shrimp - 500-600 g;
any paste - 1 package;
cream from 25% - 300-400 ml;
parmesan - 120 gr;
dried oregano - 1 tsp;
ground black pepper - 1.5 tsp;
turmeric - a couple of pinches;
olive oil - 2-3 table. l.;
salt - to taste.

Wash the shrimp thoroughly and pour boiling water over it for five minutes.

Meanwhile, heat the oil, add oregano and turmeric, stir, and heat for a couple of minutes. Place the shrimp in the spicy oil and fry for 3-4 minutes, then add pepper, salt and cream, mix again and cook for a few more minutes so that the sauce thickens a little.

Boil the pasta according to the instructions on the package.

Serve to the table as follows: put a little pasta on a dish, pour the sauce on top and lay out the shrimp.

Pasta in creamy garlic sauce

Shrimp pasta in creamy garlic sauce is very aromatic, satisfying, and piquant in taste.

The creamy garlic sauce has just one ingredient - garlic cloves, of course. For a package of pasta and 500 grams of shrimp, 1 large clove will be enough; if you really like garlic, you can use more.

The sauce is prepared as follows:

Garlic and spices are fried in oil for a couple of minutes.
Place prepared shrimp in spicy oil and fry for 2-3 minutes, covered.
Cream and cheese are added to the shrimp, everything is mixed and cooked for a few minutes - the sauce should begin to thicken.

The sauce with the addition of garlic will be more spicy and aromatic. Pre-boiled pasta can be served in two ways: put it in a frying pan with the sauce and shrimp, stir and heat for a couple of minutes, or put it on a dish separately - first the pasta, and on top the sauce with seafood.

On a note. If you like a thick creamy sauce, but use liquid cream, you can dilute 1-2 tablespoons of flour in the cream before the thermal stage of cooking.

With king prawns

Pasta with king prawns differs from previous options only in that the type of large shrimp used is used. They make the dish more festive and satisfying. Fried shrimp can also be used to decorate the dish before serving.

With added mushrooms

pasta - 350 gr;
peeled shrimp - 150-200 g;
mushrooms (champignons, honey mushrooms or chanterelles) - 150 g;
cream from 30% - 250 g;
grated hard cheese - 100 g;
frying oil;
salt pepper.

Peel the garlic and chop finely. Wash the mushrooms and cut them into slices/cubes, as you like.

Heat the oil together with the garlic, after a minute add the shrimp carcasses, cook for a couple of minutes, then add the mushrooms. While all these products are frying, set the water for the pasta to boil. Boil the pasta until half cooked.

Pour cream into a frying pan, add finely grated cheese, stir and cook for a few more minutes until the sauce thickens.

Serve the dish, garnished with herbs.

With shrimps and mussels

150 grams each of shrimp and mussels;
a pinch of salt, oregano and sweet paprika;
200 grams of Italian pasta;
250 g cream;
a couple of cloves of garlic;
a couple of tablespoons of post oil

We prepare the pasta - as a rule, it only needs to cook in boiling water for 4-5 minutes.

Next, let's deal with the sauce and seafood. First, defrost and wash the seafood, clean it if necessary. Mix with spices and salt. Fry the shrimp first, and after a couple of minutes add the mussels and cook everything together for another 2-4 minutes.

The preparation of the sauce is as follows: crush the garlic with a knife in a flat position, then fry in oil for several minutes, then pour in the cream, season and add a little salt, cook for another 3-4 minutes, after which we remove the garlic cloves - they gave their taste and aroma to the sauce and no longer needed. The sauce should be cooked over the lowest possible heat; it should not boil.

The sauce should thicken a little, after which we put seafood and prepared pasta into it. Warm everything together for 2-4 minutes. Serve, adding fresh herbs and grated cheese if desired.

In tomato cream sauce

king prawns - 400 gr;
fresh tomatoes - 300 gr;
green chili - 1;
hard cheese - 50 g;
spaghetti - 1 standard package;
garlic - 3 cloves;
greens - a bunch;
a pinch of chili powder;
medium fat cream - ½ cup;
salt.

Boil spaghetti in salted water. While they are cooking, dice the tomatoes, chop the herbs and garlic, and remove the seeds from the chili. Simmer the prepared products for several minutes in wine with a pinch of chili, stirring occasionally with a spatula. Season with salt, sprinkle with grated cheese and pour in cream. Wait until the sauce boils and thickens slightly, then leave it covered on the stove turned off for a quarter of an hour.

While the sauce is infusing, prepare the shrimp: rinse, mix with salt and pepper and fry on all sides for 5-7 minutes until a light crust appears.

Place the shrimp in the sauce, add the spaghetti there and mix well. Warm the entire dish over low heat, then serve.

Pasta with tiger prawns

Prepare tiger shrimp paste as follows:

package of fettuccine pasta;
500 grams of peeled tiger shrimp;
3 garlic cloves;
lemon;
by tea l. dried herbs marjoram and thyme;
a quarter glass of white table wine;
400 ml of fresh cream with a fat content of 20-22%;
a glass of grated parmesan;
half a tea l. ground hot pepper and the same amount of black;
a few sprigs of fresh parsley.

Pasta should be prepared as directed on the package. Be sure to leave a glass of water from the boiled pasta - if the sauce for the dish turns out to be too thick, it can be thinned.

Let the shrimp marinate for a while. In the meantime, let's start preparing the sauce: press the garlic cloves, fry them in oil for a couple of minutes, then add wine, simmer for just a minute, then dilute with cream and season with spices and dried herbs. Don't forget about salt. The heat should be minimal when preparing the sauce. Five minutes is enough for the sauce to be ready after adding all the ingredients. During this time the sauce will thicken a little.

The shrimp can be placed in the sauce and cooked for about 10-12 minutes. Once they are ready they will turn pink.

The dish is served as follows: the pasta is placed in portioned plates, with shrimp and sauce on top. Everything is sprinkled with cheese and chopped parsley.