Cheese sauce for pasta. How to Make Creamy Pasta Sauce

Tasty and simple

Everyone's favorite pasta (or, as we used to call it, pasta) sometimes gets boring. Therefore, I want to dilute it with some sauce or seasoning. In this article I suggest you figure out how to make creamy pasta sauce. This option is considered the easiest to prepare. Therefore, any novice cook should, although no, must be able to cook it. The basis of this sauce is cream. Their fat content depends on the result you want to get. The proportion is simple: the larger it is, the more delicate the dressing turns out. Let's try to figure out how to make creamy sauce at home. I suggest considering several options.

Option #1

This creamy pasta sauce serves as the base for the very popular Carbonara dish. It is distinguished by its tenderness and aroma. So, we need to have the following ingredients:

  • olive oil - 1 tbsp. l.;
  • garlic - 2 cloves;
  • ham - 300 g;
  • cream - 300 ml;
  • eggs - 4 pcs.;
  • hard cheese - 75 g.

Cooking process

We will only use yolks from eggs. The ham must be cut into small cubes. Take a frying pan with large walls and heat the oil in it. Next, add garlic and fry for 1 minute. Then put the ham there and fry for another 5 minutes. Take a bowl and beat the yolks with cream. Now we need to add the ham here and put it on low heat. Remember that the eggs should not begin to cook. We send the grated cheese there and add spices. That's it, the creamy pasta sauce is ready. Just remember that it must be used immediately.

Option No. 2

I suggest you try combining creamy pasta sauce and seafood. This dish will become a real restaurant masterpiece that you can delight your family and guests with. By the way, in order not to buy seafood separately, I suggest using a seafood cocktail, which is sold in any supermarket. For this option we need (for 4 servings):

  • sea ​​cocktail - 500 g;
  • cream - 300 ml;
  • garlic - 2 cloves;
  • shallots - 3 pcs.;
  • olive oil, salt, pepper, nutmeg and basil.

Cooking process

The first thing we do is cut the onion and garlic into small pieces and then fry them in olive oil until you can smell the aroma. Add cream, salt, pepper, nutmeg and leave for a few minutes over low heat. Now it’s time for seafood, which we add to the sauce and leave for 5 minutes. That's it, it's time to add the dressing to the pasta. You need to mix carefully. Then leave everything to warm up for just a couple of minutes. This delicious dish is sure to become one of your family's favorites.

Option No. 3

This creamy pasta sauce is delicious, but also the most expensive option, as the recipe includes red caviar. To prepare this dish for 4 people you need:

  • cream (20%) - 200 ml;
  • tomato - 1 pc.;
  • salmon - 150 g;
  • green onions - 1 bunch;
  • parsley - 1 bunch;
  • cognac - 20 ml;
  • butter - 50 g;
  • red caviar - 4 tsp.

Cooking process

Creamy sauce with red caviar is prepared as follows: tomatoes and salmon must be cut into small cubes. Chop the onion and parsley (in the first one we use only the white part). Take a deep frying pan and place it on medium heat. Melt the butter in it and fry the onion for 1 minute. We send the salmon there and stir for about a minute. The next step is to pepper and pour in cognac. Reduce the heat and simmer the salmon for two minutes. After the time has passed, add the cream there and mix thoroughly. Leave for 5 minutes. Don't forget to stir from time to time. Now you need to add tomatoes to the sauce and simmer for 1 minute. At the end, add parsley, pasta and mix everything. Before serving, garnish the dish with red caviar, which will give it an additional delicate taste.

Italians are sure that a properly prepared pasta sauce is almost more important than the pasta itself. And you can trust them, because this nation, like no other, loves to eat tasty and hearty food and understands pasta better than anyone else. By preparing a good pasta sauce, you can create a variety of dishes based on one product, try something new each time, and even hide some errors in the preparation of the pasta itself. In this article we will tell you how to prepare classic pasta sauces using a variety of ingredients.

Simple pasta sauce

The simplest pasta sauce is a sauce based on tomatoes or their canned pulp (pomito). Just a small disclaimer - the Italians themselves never use tomato paste to prepare sauces, rightly preferring fresh tomatoes or pomito. However, if you are not a complete gourmet, high-quality tomato paste will do just fine, especially in winter.

Tomato sauce for pasta

To prepare pasta with tomato sauce you will definitely need spices, olive oil, garlic, as well as grated Parmesan and dry red wine. So how do you make tomato pasta sauce? For the recipe take:

    • medium-sized tomatoes – 5 pcs.
    • garlic – 3 cloves
    • olive oil – 2 tbsp. spoons
    • dry white wine – 50 g
    • grated parmesan – 50 g
  • salt, basil, black pepper, oregano - to taste

Fry finely chopped garlic in olive oil, add chopped tomatoes (pomito or 4-5 tablespoons of tomato paste) to the pan. Cook the tomatoes until they become soft and release their juice.

Salt the sauce and add the necessary spices, then pour the wine into it. After this, cook the sauce for another 5 minutes so that the alcohol evaporates and the sauce acquires a pleasant grape aroma.

At the end of cooking, add grated Parmesan to the sauce and stir. A simple yet delicious tomato sauce for pasta is ready!

Pesto for pasta

Another easy pasta sauce recipe below is pesto. To prepare it, take:

    • fresh green basil – 1 bunch
    • garlic – 5 cloves
    • pine nuts – 4 tbsp. spoons
    • parmesan – 50 g
    • olive oil – 8 tbsp. spoons
  • salt, black pepper - to taste

Elementary preparation! Place all ingredients in a blender and blend. The Italians themselves grind basil, garlic and nuts in a mortar to preserve the aroma, but a blender is a good alternative to a mortar. Neither taste nor aroma will be affected!

Another advantage of pesto sauce is that it can be stored for 7-10 days in the refrigerator without losing its taste.

Creamy pasta sauce

Creamy pasta sauce, like tomato sauce, is deservedly considered a classic. The basis of the sauce is heavy cream, which gives the sauce softness and lightness, as well as a delicate creamy taste. In order to give the sauce the desired consistency, wheat flour is used. You can cook pasta in a creamy sauce with mushrooms, onions, paprika, garlic, etc.

Delicate creamy sauce

Pasta with creamy sauce turns out very tender and aromatic, and in the company of shrimp it is perfect for a romantic dinner. To make the creamy pasta sauce you will need:

    • cream 20% fat – 200 ml
    • butter – 50 g
    • flour – 50 g
  • salt, pepper, nutmeg, dried Italian herbs - to taste

First, fry the flour in a dry frying pan until golden brown, after which you can add butter. Mix the mixture thoroughly and fry it a little.

Pour in the cream; it should be at room temperature. While pouring in the cream, stir the mixture continuously so that there are no lumps.

1-2 minutes before the end of cooking, salt and pepper the sauce and add herbs. The sauce is ready!

If you wish, you can add onions and mushrooms to this sauce (they should be fried before adding the cream) or chopped slices of bacon, each time there will be a new taste.

In addition to pasta, creamy sauce can be served with fish, meat and vegetables.

Cheese sauce for pasta

Finally, we’ll tell you how to prepare cheese sauce for pasta. By the way, cheese sauce for spaghetti can be either creamy or tomato-based, it all depends on your taste preferences.

Classic cheese sauce

To prepare the classic cheese sauce you will need:

    • cream – 150 ml
    • soft cheese (brie, camembert, etc.) – 200 g
  • paprika, salt, pepper, spices - to taste

Heat the cream in a saucepan without bringing it to a boil, then add the pre-chopped cheese into it and heat over low heat, stirring constantly, until the cheese begins to melt. This will take about 10 minutes.

Once the cheese is completely melted, add salt and pepper to the sauce and add paprika and herbs. You can replace the paprika with curry if you wish.

The cheese sauce is ready! Be sure to serve the mac and cheese sauce very hot so that the sauce stays liquid and does not harden. Bon appetit!

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.

Classic recipe

  1. Pour flour into a frying pan without oil and lightly fry until golden brown;
  2. Add butter and mix well. Fry the flour with butter and pour in the cream;
  3. This mixture must be stirred periodically to prevent lumps from appearing;
  4. At the end of cooking, add salt and spices.

Creamy sauce with different types of mushrooms for pasta

Various types of mushrooms are suitable for making mushroom pasta. The peculiarity of this sauce is that the mushrooms should be cut as finely as possible. Otherwise, you won’t end up with a sauce, but simply mushrooms stewed in cream.

With champignons

Ingredients:

  • three hundred grams of champignons;
  • one small onion;
  • two hundred grams of 20% cream;
  • a little butter;
  • two teaspoons of flour;
  • half a glass of boiling water;
  • salt, spices.

The dish takes no more than thirty minutes to prepare, and its calorie content is 108 kilocalories per 100 grams.

  1. Melt butter in a preheated frying pan or saucepan;
  2. Finely chop the onion and champignons and place in the pan. No need to worry if there are too many mushrooms. As a rule, champignons are fried three times;
  3. Fry the mushrooms until all the mushroom juice has evaporated. Now they can be salted;
  4. Gradually add flour to the mushroom mixture, three teaspoons is the optimal amount at which the dish acquires the desired consistency of thick sour cream. Mix the champignons evenly with the flour;
  5. Gradually pour a glass of boiling water to completely cover the mushrooms;
  6. Heat the cream a little and add it to the mushroom mixture. There is no need to boil after adding cream.

With oyster mushrooms

Ingredients:

  • three hundred grams of oyster mushrooms;
  • two hundred milliliters of cream;
  • butter;
  • half a teaspoon of nutmeg;
  • three cloves of garlic;
  • greenery;
  • salt.

The sauce takes about forty minutes to prepare, and its calorie content is 135 kilocalories per 100 grams.

  1. Fry the coarsely chopped garlic in pre-melted butter until it becomes soft;
  2. Add finely chopped oyster mushrooms and fry until mushroom juice begins to release;
  3. Pour preheated cream into the saucepan and simmer for about seven to ten minutes;
  4. At the end, salt the dish, add a pinch of nutmeg and chopped herbs, mix well;
  5. It should sit covered for about five minutes.

With porcini mushrooms

Ingredients:

  • one hundred grams of dried porcini mushrooms;
  • two hundred milliliters of cream;
  • a tablespoon of flour;
  • butter;
  • salt.

It will take twenty minutes to prepare, and the calorie content of the sauce is 140 kilocalories per 100 grams.

  1. We wash the porcini mushrooms, fill them with water and leave for eight hours;
  2. After the mushrooms have swollen, wash them again, boil them and chop them finely;
  3. In a heated saucepan or frying pan, soften the butter, then add a spoonful of flour and cream;
  4. Now you can add porcini mushrooms, add salt and mix well. Leave covered over low heat for three minutes.

How to make tomato cream sauce

Ingredients:

  • two tomatoes;
  • two onions;
  • two hundred milliliters of cream;
  • two tablespoons of tomato paste;
  • vegetable oil;
  • salt pepper.

The filling takes about half an hour to prepare, and its calorie content is 124 kilocalories per 100 grams.

  1. Peel the onions and cut into small half rings. Then place in a frying pan with preheated vegetable oil. Fry the chopped onion until transparent, stirring constantly;
  2. Remove the skin from the tomato and chop finely. Add tomatoes to the pan and stir;
  3. Salt and pepper the contents of the frying pan, add two tablespoons of tomato paste and simmer over low heat for five to seven minutes, stirring vigorously;
  4. Add heated cream to the tomatoes and bring to a boil. Then simmer for two to three minutes.

How to make sauce with cheese and cream

Ingredients:

  • two hundred milliliters of cream;
  • one hundred and fifty grams of hard cheese;
  • a couple of cloves of garlic;
  • salt, pepper, nutmeg;

This sauce with cheese takes about twenty minutes to prepare, and its calorie content is 193 kilocalories per 100 grams.


Chicken pasta dressing

Ingredients:

  • one chicken breast;
  • one carrot;
  • a couple of cloves of garlic;
  • two hundred milliliters of cream;
  • hard cheese;
  • greenery;
  • vegetable oil;
  • salt pepper.

This dish usually takes forty minutes to prepare, and its calorie content is 142 kilocalories per 100 grams.

  1. Peel the chicken breast and cut into small thin strips;
  2. Grate the carrots on the coarsest grater, and chop the garlic very finely;
  3. Fry the chicken meat in vegetable oil for five minutes until the chicken acquires a golden hue;
  4. Add carrots and garlic to the chicken and fry for another five minutes, then fill the meat and vegetables with water, salt and pepper. Stew;
  5. After ten minutes, add grated hard cheese and cream. Simmer on the lowest heat for about three minutes.

The main ingredient in cream sauce, as the name suggests, is cream. But if for some reason this product is not available, then it can be replaced with sour cream. Sour cream gives a more sour and delicate taste, while cream makes it more airy and has a slightly sweet taste.

To prevent the cream from curdling from the heat, you need to warm it up a little before adding it to the sauce.

To prevent lumps from forming, the flour must first be fried a little.

The finished sauce should be stored in the refrigerator and reheated before serving.

To make the dish tasty, it is important to properly prepare not only the sauce, but also the pasta itself.

The packaging usually indicates the cooking time for pasta; you should strictly follow it.

The paste is cooked mainly in a container with thick walls and added to boiling water, after salting it.

The paste for the sauce should be slightly undercooked; it usually comes together when combined with the hot sauce.

Since pasta becomes soggy quickly, pour the sauce over the pasta before serving. 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:

  1. Garlic and spices are fried in oil for a couple of minutes.
  2. Place prepared shrimp in spicy oil and fry for 2-3 minutes, covered.
  3. 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 heat possible; 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 prawn paste as follows:

  • pack 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.

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:

  1. Fry 1 tbsp in a dry frying pan. flour;
  2. Then add butter and mix well;
  3. Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
  4. After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
  5. 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 you still cannot avoid the formation of lumps in the sauce, 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:

  1. Melt butter in a frying pan (over low heat);
  2. Add cream and cook for 5 minutes;
  3. Grind a clove of garlic;
  4. Finely chop the parsley;
  5. Add garlic and parsley to the cream, while stirring it;
  6. 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;
  7. 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.

  1. White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
  2. 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;
  3. Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
  4. 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:

  1. Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
  2. 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;
  3. Lightly fry the flour in a dry frying pan;
  4. In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
  5. Pour in the cream in a thin stream, whisking the contents of the saucepan;
  6. After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
  7. Add lemon juice, salt, pepper. Stir and remove from heat;
  8. 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, differing, 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:

  1. Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
  2. Then add grated cheese, chopped garlic and chopped parsley;
  3. Quickly mix all ingredients until the sauce is smooth;
  4. To make the sauce thicker, you can add 1 tablespoon of flour if desired;
  5. Allow the sauce to boil and then remove from heat;
  6. The creamy pasta sauce is ready. Bon appetit!
  7. 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:

  1. Lightly whisk the egg yolks and set aside;
  2. 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;
  3. After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
  4. Whisk the creamy dressing for 2-3 minutes;
  5. Creamy pizza sauce is ready. Bon appetit!
  6. 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 taste 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:

  1. For the creamy sauce, you can use any mushrooms you have on hand;
  2. 5 cloves of garlic, peeled, washed well and finely chopped using a knife or a press;
  3. Peel one onion for the mushroom sauce, wash it and cut it into half rings;
  4. Place the frying pan with butter on the stove;
  5. Add chopped garlic to the heated oil and fry it until golden over medium heat;
  6. Then add the onion cut into half rings to the fried garlic in the frying pan, mix everything well and continue frying until the onion is soft;
  7. Peel the champignons and cut into small pieces or thin slices;
  8. Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
  9. After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
  10. Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
  11. Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
  12. 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 brain 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