How to make creamy pasta sauce from milk, cream and without, sour cream

A classic creamy pasta sauce is made with heavy cream, butter and flour. This is the basic composition of the gravy, however, there are many interpretations, thanks to which it is possible to obtain a new taste of the sauce. For a successful result, it is important to meet certain conditions:

• Butter must be of good quality, at least 80% fat.
• Cream must be taken with a good shelf life, otherwise it may curdle.
• The “brewing” process takes place with continuous stirring to avoid lumps in the creamy mass.

Other ingredients can give the sauce a creamy taste - sour cream, cheese, yogurt or milk. This allows you not only to change the taste and texture of the final product, but also to regulate its fat content, which is important for people who adhere to a healthy lifestyle.

General principles for making sauce

As a rule, pasta is a general name for pasta flavored with some kind of sauce. Italian cuisine is world class in this regard. To prepare delicious pasta, it is necessary to follow certain principles and technologies as part of the heat treatment process.

Direct cooking is carried out:

• At a temperature not exceeding 100 C.
• The sauce is prepared in a container separate from the flour products.
• The main methods of cooking pasta are boiling and frying.
• In addition to the main methods, sautéing, stewing, and blanching can be used.
• The water remaining after cooking the pasta can be used for the sauce as a liquid component or to even out its thickness.
• Pasta is cooked for 5 to 10 minutes, depending on the type, in boiling water.

To obtain a high-quality and tasty dish, you must choose pasta made only from durum wheat.

The following are suitable as a paste base:

• Spaghetti, Spaghettini;
• Conciglioni;
• Cannelloni;
• Ravioli;
• Tortellini, Linguine (Linguini);
• Farfalle.
• Lasagne sheets.

Other basic ingredients are olive oil, salt, pepper, as well as basil, cheese and other various products.

The list of components of the paste can be continued with the following names:

• cheeses - Parmesan, Ricotta, Mascarpone;
• dried or fresh Italian herbs;
• arugula, spinach, shallots (onion), parsley (curly);
• nuts (cashews, walnuts);
• blue cheese (Dor Blue);
• Wine vinegar;
• milk, cream (sometimes sour cream);
• butter;
• mushrooms;
• red and white dry wines;
• bacon, chicken, beef;
• tomatoes or tomato paste;
• seafood (mussels, shrimp, fish meat).

Special attention should be paid to the pasta itself; it can be dry – many people are familiar with the different types of packaged pasta; but there are also fresh ones, consisting of a mixture of water, eggs and soft flour. Such “raw” pasta is boiled immediately after production and is not dried.

The advantages of this dish are freshness and taste. The color of the paste can vary from pale yellow (grayish) to bright sunny, depending on the original ingredients. The most well-known advantage of dishes made from durum wheat is the presence of a large amount of healthy carbohydrates, which are slowly absorbed and leave you feeling full for a long time.

Among other advantages, one can note the presence of a rich vitamin and mineral composition:

• vegetable protein with a complex set of amino acids;
• vitamins E and group B;
• fiber and dietary fiber;
• manganese and phosphorus;
• calcium and potassium;
• iron and magnesium.

In addition to flour, water and vegetable oils, the pasta dough may include tomato or spinach puree, fresh chicken or quail eggs, and basil herb.

Pasta with turkey

Hearty and delicious pasta with shrimp and white sauce for a satisfying lunch. This dish is perfect as a holiday snack.

Ingredients:

• Turkey fillet – 250 g 
• Dried basil - 10 g 
• Cream - 250 ml.
• Olive oil - 40 ml.
• Shrimp – 200 g
• Dried dill - 10 g
• Garlic -10 g 
• Dried parsley -10 g
• Tagliatelle – 250 g 

Preparation:

Boil tagliatelle until half cooked.

Cut the turkey into small pieces and fry in butter. Add shrimp and garlic cloves to the meat.

Next, add cream and herbs to the meat and shrimp. Boil the finished sauce.

Pour the prepared shrimp and meat sauce over the pasta.

Classic creamy pasta sauce

Making a creamy pasta sauce using a classic recipe is easy.

This gravy is basic for most types of milk-based sauces; it can be supplemented with, for example:

• seafood;
• nuts;
• cheeses;
• meat;
• mushrooms;
• greens;
• vegetables such as broccoli, asparagus or green peas.

The generally accepted classic version is prepared using milk (diluted cream), soft (fine) white flour, butter and spices (salt, ground black pepper, nutmeg); in other words, a type of béchamel sauce.

Ingredients

Considering the classic recipe for preparing a creamy sauce for pasta, as noted earlier, it is necessary to take 2 components as a basis - milk (fat content of 2.5% or higher, which is preferable) and frying from flour and fat (butter).

The following can be used as modifications and flavor enrichments in the composition:

• garlic;
• ground black pepper;
• salt;
• nutmeg (ground, grated).

This version of the sauce is well suited for products such as Fettuccine, Spaghetti, and also as a sauce for Ravioli or other stuffed pasta. When using cream instead of milk, you must take a product of liquid consistency, but the fat content should be quite high, from 20%. The addition of nutmeg can be omitted, since this rather strong spice can cause a negative reaction in the gastrointestinal tract. Garlic can also be omitted in the same way.

Step-by-step cooking process

In order to obtain a smooth and uniform consistency of the sauce, it is necessary to bring all ingredients to the same heat index, ideally leave for some time at room temperature:

1. Heat 50 g of butter over medium heat in a saucepan until a characteristic foam forms.

2. To add a spicy taste, cut 2–3 cloves of garlic lengthwise and place them cut side down in oil to simmer (no more than 5 minutes). Then the cloves are removed from the aromatic oil.
3. 25 - 30 g of white flour (about 1.5 - 2 tablespoons) are combined with hot aromatic oil in a saucepan, and heating continues. The density and thickness of the finished gravy in this case will depend on the amount of flour.
4. After combining the components, it is important to mix everything very quickly with a wooden spatula or spoon, in order to preserve the structure, similar to choux pastry.
5. Also, the thick base is quickly poured with warm or room temperature full-fat milk, cream and stirred vigorously with a whisk. The main thing you need to achieve is the absence of lumps and a smooth, uniform texture.
6. Add salt, pepper, nutmeg to the slightly cooled sauce - everything to taste. If the final sauce seems thick, it can be diluted with hot cream (milk) or broth.

Pasta, boiled in advance, is combined with the sauce in a saucepan before serving; the finished dish can be decorated with green or purple basil leaves.

Creamy mayonnaise version

For dressing, it is best to make homemade mayonnaise, but if this is not possible, then purchase a product that is not very fatty. Use regular mustard, not grainy, then the sauce will be homogeneous.

Required ingredients:

• a tablespoon of mild mustard;
• spices to your taste;
• packaging of cream - 200 milliliters;
• spoon of lemon juice;
• about 100 grams of mayonnaise.

Cooking process:

1. Take a small container, pour in the specified amount of cream, then add mayonnaise and mix everything well to form a homogeneous mixture.
2. Add mustard and a little lemon juice. Be sure to try, if something is missing, add more.
3. Don't forget to season with salt, pepper and other seasonings if desired.
4. You can also add some crushed garlic if you want a more savory dressing. Serve the pasta with this sauce and sprinkle with grated cheese on top.

Serving pasta with a creamy sauce is a great idea for both lunch and dinner. At the same time, you can be sure that this simple dish will definitely please your whole family.

No cream

You can make a creamy pasta sauce without using cream; they can be replaced, for example, with full-fat milk. However, there is a more exotic option - nuts, or rather Cashew-based sauce.

To prepare, follow these steps:

1. Peeled cashews (450 g) are soaked in cold water 1 - 1.5 tsp.
2. 3 cloves of garlic combined with 1 tsp. coarse salt and a pinch of dried thyme.
3. Dilute 1 tbsp in 300 ml of cool water. l. lemon or lime juice.

All prepared products are placed in a blender and crushed. When ready, adjust the taste for salt and acid, as well as the consistency (can be diluted with water to the desired thickness). If desired, spinach or fresh green basil is added, the finished pasta is placed in the sauce and the whole thing is heated before serving.

Cream cheese sauce

Processed cheese is often used to make sauces in home cooking. It makes the sauce beautiful, with a smooth creamy texture and a delicate, pleasant taste. You can use curds or processed products in boxes with various additives - this will make the sauce even more interesting.

Ingredients:

• onion – 1 pc.;
• celery stalk – 1 pc.;
• flour – 1 tbsp. l.;
• cream – 100 ml;
• milk – 100 ml;
• processed cheese – 200 gr.;
• parsley – 30 gr.;
• salt, ground black pepper - to taste;
• vegetable oil for frying.

Preparation:

• Finely chop the onion and celery and fry them in vegetable oil until half cooked.
• Add flour to the pan, stir well and gradually pour in cream and milk. Cook, stirring, 5-7 minutes.
• Beat the sauce with an immersion blender, heat and dissolve the cheese mixture in it.
• Add herbs, salt, pepper and cook for another 2 minutes.

When serving pasta with this sauce, you can grate hard cheese on it, and also sprinkle with a little chopped nuts (pine nuts, cashews, walnuts or roasted hazelnuts).

From milk

Creamy pasta sauce is very easy to make with milk instead of cream. The milk version of the sauce can be adjusted for fat content, so the dish will turn out to be less calorie, one might even say dietary.

Ingredients needed:

• 300 – 500 ml milk (desired fat content);
• saffron, turmeric or curry - a pinch;
• optional Georgian herbs - Khmeli-Suneli (to taste);
• 20 g wheat flour;
• fat for frying (drained oil);
• salt, ground black pepper.

This recipe involves pre-frying the flour; if a more intense taste is needed, it should turn brown during the process; if the taste of the flour should not be felt, a more gentle frying is necessary.

Further:

1. To prepare the sauce, the flour is heated evenly in a frying pan, preferably with thick walls; after the appearance of a nutty aroma and slight darkening, the heating stops.

2. The cooled prepared flour should be mixed with part of the milk at room temperature (you can use exactly half), while the other part is slightly heated in a saucepan, where it is mixed with the milk-flour mixture.
3. With vigorous stirring, all lumps are broken up and the sauce is brought to a boil with seasonings, salt and butter.

Next, the gravy is removed from the heat and infused for 5 minutes. It can be supplemented with aromatic cheese such as Maasdam or Parmesan, nutmeg, and fried onions.

For spaghetti Carbonara

Another way to get a delicious, creamy sauce is to add some meat, such as bacon or brisket.

Dressing ingredients:

• 100 grams of bacon;
• spoon of olive oil;
• 0.1 kg cheese;
• seasonings to your taste;
• 0.2 liters of high fat cream;
• three yolks.

Cooking process:

1. Heat the oil in a frying pan, and then fry the garlic in it, which must first be cut into small pieces.
2. Add the bacon cut into thin strips and, stirring the contents of the pan, fry it for a couple of minutes until golden brown.
3. Pour the yolks into a separate pan, beat them until smooth and add cream. Add spices and heat this mixture over low heat.
4. As soon as the contents of the pan begin to boil, immediately remove it from the stove, combine with bacon and grated cheese. That's all, all that remains is to season the spaghetti with this sauce.

Creamy cheese

The cheese chosen as one of the main components plays a special role in the taste of cheese sauces. It should be easy to melt and moderately salty, and ultimately enrich the taste of the dish, and not spoil it.

The main varieties used are:

• Parmesan;
• Dor Blue;
• Riccota;
• Cheddar, Gruyere;
• Pecorino Romano;
• Maasdam.

As mentioned, cheeses should be hard and easy to melt; the most accessible options are Dutch or Russian, Gouda. Soft ones are suitable - Mozzarella, Mascarpone. When using any, you should take into account their saltiness and bright taste, so use any other spices and additives sparingly. To prepare a creamy cheese sauce for pasta, just add any of the proposed cheeses in the amount of 1/3 of the total sauce to the boiling creamy flour mixture. After waiting for the grated shavings to dissolve, you can remove everything from the heat.

Pasta with vegetables and chicken

A hearty, complete dish for lunch or dinner.

Ingredients:

• Butter - 30 g
• Marjoram - 1/3 tsp.
• Penne paste – 500 g
• Pepper - 5 g
• Chicken breast – 500 g
• Canned peas - 1 can
• Broccoli – 500 g
• Basil - 1/3 tsp
• Cream - 450 ml.
• Salt - to taste
• Parmesan cheese - 140 g
• Olive oil
• Lemon juice - 20 ml.
• Carrots – 300 g
• Oregano - 1/3 tsp.
• Garlic - 3 cloves

Preparation:

Chop the chicken into pieces, divide the broccoli into florets, and cut the carrots into strips. Grate Parmesan and chop garlic.

Marinate the chicken in herbs, salt and lemon juice.

Prepare the sauce by boiling the cream along with the Parmesan cheese. Then pour a spoonful of oil into the sauce and add pepper.

Fry the garlic in oil along with the marinated chicken. Add broccoli, carrots and peas, followed by the sauce. Simmer for about 5 minutes.

Cook the pasta al dente and add to the sauce. Cook for another two minutes and serve!

From flour

Flour in the sauce recipe acts as a binding link; it gives texture and the desired thickness to the final dish. When preparing flour, you should remember that it must be white, premium or 1st grade, wheat, soft grinding. When frying it in a dry frying pan, it is necessary to achieve a specific nutty smell; in some cases, it should acquire a creamy tint, sometimes the color of baked milk. It is important not to overheat it, as the burnt base will give a bitter taste, and it is also quite explosive.

How to make creamy pasta sauce from flour, recipe.

Making a creamy pasta sauce without adding flour is quite problematic, so it is included in both basic classic cream sauces and those enriched with cheeses or heavy cream.

How to do it the American way

Required Products:

• 30 grams of flour;
• 0.2 kg cheese;
• 230 milliliters of milk;
• three tablespoons of butter;
• spices to your taste.

Cooking process:

1. Place the specified amount of butter in any container suitable for heating and let it melt completely.
2. Then add flour and stir so that the mass comes out as if with lumps.
3. Separately, warm the milk a little and pour it into the mixture from the previous step, be sure to mix the ingredients, otherwise the sauce will not turn out as homogeneous as it should be.
4. Keep the dressing on the stove until it begins to thicken. After this, add seasonings (for example, salt, pepper and nutmeg works very well
   ).
5. Grate the cheese, preferably on a fine grater, so that it melts faster. Add it to the sauce and stir a little more.
6. Cover the pasta with the sauce. After this, they can be served immediately or baked in the oven under a cheese crust.

Mascarpone

Mascarpone is a delicious soft Italian cheese, it is indispensable in desserts such as Tiramisu, and sometimes it is used as butter for a sandwich. You can enrich the taste of a creamy pasta sauce with this cheese.

In addition to Mascarpone, the following are additionally suitable for gravy:

• Gorgonzolla – 120 g;
• Parmesan – 50 g;
• milk – 100 g;
• 50 g walnuts;
• salt, pepper - to taste.

The technology for preparing Mascarpone sauce is slightly different compared to the classic version; cheese acts as a thickener:

1. To begin with, 50 g of butter is heated over medium heat.
2. At the next stage, a pinch of any ready-made Italian herbs is added.
3. Gorgonzolla and Mascarpone are introduced after heating the oil with herbs, then milk and nuts with Parmesan are added.

The whole sauce is well mixed to avoid lumps, but not brought to a boil; the salt is adjusted after cooking. Served with pasta such as Tagliatelle, Spaghetti or noodles. There are many variations of creamy sauce with Mascarpone, for example in broth with white wine.

The recipe requires the following ingredients:

• cheeses – Mascarpone – 150 g (for sauce) and Parmesan – 50 g (for sprinkling);
• vegetables – shallots (can be replaced with onions), carrots, cherry tomatoes;
• dried or fresh herbs - oregano, thyme and basil;
• white wine, lemon juice;
• spices – ground nutmeg, paprika, black pepper, salt.

Another version of the aromatic sauce is prepared using vegetables and alcohol, the algorithm is as follows:

1. One large carrot with an onion is fried in olive oil with salt and herbs.

2. After softening the vegetables and combining the flavors, pour in 60 ml. wine and a glass (200 g) of broth (chicken or vegetable).
3. All the soft cheese and chopped tomatoes are added to the boiling mixture, and finally, spices, salt and lemon juice.

When serving, combine the pasta with the sauce and sprinkle everything with Parmesan. This dish goes well with olives and fresh arugula leaves as an addition.

Pasta with salmon

Hearty and very healthy pasta with salmon in a delicate creamy sauce is suitable for absolutely any occasion - both for festive and everyday serving.

Ingredients:

• Parmesan - to taste
• Salmon – 150 g
• Cilantro - 1/2 tsp.
• Pasta – 150 g
• Ground pepper - 3 g
• Cream - 100 ml.
• Basil - 1/2 tsp.
• Butter - 25 g

Preparation:

Boil any type of pasta.

Chop the fish into cubes and finely chop the greens.

Fry the fish in butter, add cream. Simmer the sauce for about 2 minutes, and then add pasta and herbs.

Garnish the finished pasta with grated Parmesan.

With Chiken

Breast fillet and red meat from chicken legs or thighs are suitable for the recipe.

The main thing is to separate the meat from the bones to get a clean fillet:

1. Pieces of chicken (300 g are enough) are fried with one large onion.
2. When the meat turns white, add a heaped tablespoon of flour and cream (in small portions) to the desired thickness.
3. After boiling, the sauce is seasoned to taste, salt is added, then it simmers under the lid for 10 to 15 minutes. The finished dish can be decorated with chopped Parmesan and parsley.

Fettuccine with chanterelles

A fragrant and very tasty pasta for a festive feast or a romantic date.

Ingredients:

• Salt - to taste
• Chanterelles - 200 g
• Parsley - 1/2 bunch
• Cream - 180 ml.
• Vegetable oil - 3 tbsp.
• Fettuccine pasta - 200 g
• Pepper - 2 g
• Onion - 1 pc.

Preparation:

Boil the fettuccine until half cooked.

Chop the onion and sauté in butter with chanterelles. At the end of cooking, add cream and chopped parsley.

Combine pasta with sauce and cook for about 3 minutes. Bring to taste and serve.

With seafood

Seafood is a very good complement to creamy pasta; it cooks quickly and enriches the taste, giving a Mediterranean flavor to the dish.

For such recipes we usually use:

• shrimp and mussels (if possible, the shellfish may be in the shell);
• red fish;
• pieces of squid or octopus.

Most of the listed ingredients can be found in a ready-made seafood cocktail, or you can take some of it, depending on your taste. Seafood is quite capricious and requires a special approach both during preparation and during the cooking process.

It is best to make a creamy sauce for pasta with seafood using cream with the addition of garlic, hard cheese and fish or vegetable broth. Good spices include paprika, coarse black pepper, nutmeg, herbs - basil, and salt to taste. The vegetable component includes red onion or shallots, sweet fleshy tomatoes, red peppers, and you can add champignons.

Pasta in creamy sauce - how to cook 15 varieties

1. Pasta with shrimp
2. Tagliatelle in creamy sauce
3. Tortellini with mushrooms and peas
4. Pasta with salmon
5. Fettuccine with chanterelles
6. Pasta with zucchini and seafood
7. Tender tortellini with ham
8. Pasta with chicken
9. Pasta with spinach and shrimp
10. Pasta with turkey
11. Pasta with broccoli
12. Spicy pasta with trout
13. Pasta with vegetables and chicken
14. Pasta with creamy pesto
15. Pasta with porcini mushrooms

With mushrooms

For creamy mushroom pasta, fresh mushrooms are mainly used, they should be cut into thin slices and fried with garlic and onions, before adding the dairy component, cheese and spices. The total cooking time for mushrooms will be 30 – 40 minutes. If dried ingredients are chosen for the recipe, then before cooking they are soaked in water for 1 hour.

In addition to the usual champignons, wild mushrooms - porcini, aspen, and chanterelles - are also suitable for pasta. Any mushrooms, except champignons, are pre-boiled for about 40 minutes, only then can they be used to prepare the sauce. Fat sour cream, cream and hard cheeses are good choices for the dairy component. Onions, garlic, flour, meat or seafood are taken as desired.

For example, creamy pasta with wild mushrooms:

• olive oil, dry white wine – 50 ml each;
• garlic – 2 cloves, onion (shallot);
• cream or fat sour cream – 500 g;
• fresh basil leaves;
• hard cheese (Parmesan) – 100 g.

You can easily prepare creamy pasta with wild mushrooms using the following recipe:

1. Boiled fresh or soaked dried mushrooms are fried with garlic and onions for 7 minutes.
2. Then add wine and evaporate for another 3 minutes.
3. Sour cream or cream should be at room temperature and can be immediately mixed into the cheese before combining with the mushrooms.

The assembled sauce should simmer over medium heat under the lid until thickened, but no more than 5 - 7 minutes, then add salt and pepper, a ready-made mixture of Italian herbs.

Pasta with shrimp

Hearty and flavorful pasta in a creamy garlic sauce is perfect for a holiday meal or a romantic dinner.

Ingredients:

• Butter - 20 g
• Pasta – 250 g
• Parsley - to taste
• Peeled shrimp - 200 g
• Onion - 50 g
• Cream - 150 ml.
• Garlic - 2 cloves

Preparation:

Chop the onion and garlic. Sauté in oil.

Season the vegetables, add shrimp, cream and simmer the sauce until thick. Season with chopped parsley.

Boil the pasta and combine with the sauce.

Tomato-creamy

This recipe, as the name already suggests, contains fresh or canned tomatoes, or good tomato paste; you will also need:

• cream 20% - 100 ml;
• oregano, basil - a pinch;
• salt, paprika, black pepper;
• one stalk of onion - leek;
• tomatoes – 500 g.

The cooking technique is very simple:

1. To begin with, garlic and onions are fried until soft, and chopped tomatoes must be added to the saucepan with the vegetables and boiled.
2. The onion-tomato mixture is pureed in a blender, mixed with cream, spices and herbs, then heated again over medium heat and boiled to the desired consistency.

If tomatoes are replaced with tomato paste, meat broth should be used as additional liquid. Creamy tomato sauce is good on its own, but it can also be supplemented with, for example, beef or chicken.

Spicy sauce recipe - creamy garlic

Required Products:

• thicker cream – 100 ml;
• butter – two tablespoons;
• white garlic – 2 cloves;
• onion - 1 head;
• high-grade wheat flour - two tablespoons;
• nutmeg – one pinch;
• black pepper - a pinch;
• salt.

Creamy garlic sauce for spaghetti is prepared as follows:

1. Finely chop the onion and garlic.
2. Heat the oil in a frying pan and put them there.
3. Pour in the flour and continue heating it all.
4. Pour in half the cream.
5. Pour in the other remaining half and cook everything for 3-5 minutes over low heat.
6. Add nutmeg.
7. Salt and pepper everything.
8. Remove the pan from the stove and cover with a lid. First, to prevent a crust from forming, add oil.
9. Then we decorate with herbs and serve.

Tip: You can use olive or other vegetable oil for frying.

Useful tips and tricks

The preparation of creamy pasta involves a number of conditions, under which the final dish is sure to turn out delicious:

• A thicker and richer sauce is obtained by using heavy cream and butter.
• To prepare any dish, the quality of the original ingredients is very important; whenever possible, you should select fresh products.
• Maintaining the correct temperature allows meat and seafood to remain tender and become soft.
• Dried wild mushrooms give a richer flavor to the sauce.
• When cooking pasta, you should remember that it is they who are immersed in the finished sauce, and not vice versa, so they must be slightly undercooked in order to arrive in the sauce.
• The most suitable types of cheese are Gorgonzola and Parmesan.
• For all types of long pasta, pure sauce is suitable, without additives in the form of protein ingredients (meat, mushrooms), short ones, on the contrary, are good with meat, vegetables or seafood.
• Be sure to use a whisk in the process of combining the flour and liquid component, or allow the sauce to cool and puree it with a blender, after which cooking continues.
• All vegetable or meat ingredients are cut into small cubes or added as minced meat.
• Before cooking or adding to the sauce, it is advisable to bring all ingredients to room temperature or slightly warm them up.

Making a creamy sauce quickly is not difficult, and in combination with the right base - pasta, you can get a delicious dish of Italian cuisine - pasta, which can be prepared for a cook of any level.

Creamy Mushroom Spaghetti Sauce Recipe

For this refueling we take:

• mushrooms – 1 kg;
• low-fat cream - sachet (200ml);
• flour - two tbsp. spoons;
• onion - a large head;
• butter – 50 g;
• vegetable oil - 2 tbsp. spoons;
• salt - a pinch.

Step by step preparation steps:

1. Cut the mushrooms into small pieces.
2. Cut the onion into small cubes.
3. Fry the onion in a frying pan.
4. Add mushrooms to the pan and fry until moisture disappears.
5. In a separate frying pan, fry the flour in butter.
6. Pour in the cream and stir.
7. We mix everything. After acquiring the required consistency, turn off and cool. Pour into a special container.
8. Serve spaghetti with creamy mushroom sauce.

We invite you to watch a video in which this creamy mushroom sauce is described step by step:

Ingredients

• soft processed cheese “Slivochny” – 170 g;
• cream (fat content 10%) – 200 ml;
• garlic cloves – 2 pcs.;
• walnuts – 50 g;
• ground black pepper and salt - to your taste.

How to Make Macaroni Sauce with Cream Cheese and Walnuts

Lightly dry the walnuts in a dry frying pan, cool, and grind in a coffee grinder. Peel the garlic cloves from dry shells and grind them into a puree.

Step-by-step video recipe

Pour the cream into a saucepan, bring it to a boil and add the cheese.

Keep the heat low, stirring vigorously, and bring the cheese until completely melted in the cream.

Add chopped nuts and garlic to the resulting mass, mix, season with pepper and salt.

Simmer over low heat for about 3 minutes, stirring continuously.

Delicious cheese sauce is ready. When serving, pour it over the boiled pasta and sprinkle a little more grated Parmesan cheese on top.

Cheese sauce for processed cheese pasta

Ingredients

• processed cheese – 2 packs (180 g);
• hard cheese – 30 g;
• cream (fat content 15-20%) – 200 ml;
• olive oil – 10 ml;
• Italian herbs – ? tsp

Preparation

1. Grate the hard cheese.
2. Set a frying pan or fireproof glass saucepan over medium heat. Pour in the cream.
3. Cut the processed cheese into small cubes and add to the cream. Stir gently with a kitchen whisk until the cheese is completely melted. Bring the resulting mass to a boil.
4. As soon as the first bubbles appear, add seasonings and stir.
5. Now add the grated hard cheese. Stirring, keep the mixture over low heat until it becomes homogeneous.
6. The creamy cheese sauce for pasta is ready. Bon appetit!

Milk cheese sauce for pasta

Ingredients

• olive oil – 3 tbsp. l.;
• flour – 2 tbsp. l.;
• milk – 200 ml;
• hard cheese – 180-200 g;
• butter – 50 g;
• salt - to your taste;
• ground dry mushrooms (or mushroom seasoning) – 1 tsp;
• ground red pepper - ? tsp;
• khmeli-suneli – ? tsp

Preparation

1. Grate the cheese, no matter which one (large or fine), it will still melt.
2. Pour vegetable oil into a frying pan, heat it and add flour. Stir constantly and fry the flour in oil over medium heat until it turns yellowish.
3. Now slowly and carefully pour in the milk, without ceasing to stir. Bring to a boil.
4. As soon as bubbles begin to appear, add grated cheese and soft butter to the frying pan. Stir.
5. Add a little salt to your taste. Based on how salty your cheese is. Add red pepper, suneli hops, mushroom seasoning. Stir until all the cheese is completely melted and the mixture becomes homogeneous. If you think the cheese sauce for the pasta is too thick, add a little water or milk until it reaches the desired consistency. Stir, bring to a boil again and turn off the heat.
6. All that remains is to place the pasta on plates, pour hot sauce on top and sprinkle with fresh chopped parsley.

Parmesan cheese pasta sauce

Ingredients

• olive oil – 15 ml;
• butter – 15-20 g;
• leek - 2 small stalks;
• ground black pepper – ? tsp;
• salt – 1/2 tsp;
• dry white wine – 50 ml;
• cream (20-30% fat) – 140 ml;
• garlic cloves – 1-2 pcs.;
• oregano (or a mixture of Provençal herbs) – ? tsp;
• Parmesan cheese – 45 g.

Preparation

1. Wash the leek stems and chop into half rings.
2. Heat olive oil and butter in a frying pan, add onion, add ground pepper and salt, stir. Fry over low heat for about 5-6 minutes until the leeks are soft.
3. Now pour the wine into the pan, increase the heat, and bring to a boil. Cook until the liquid has evaporated, stirring vigorously.
4. When there is almost no liquid left in the pan, pour in the cream. Keep it on the fire for a couple of minutes, the sauce should gradually begin to thicken.
5. During this time, quickly peel and chop the garlic clove, and also grate the cheese on a fine grater.
6. As soon as the sauce in the pan begins to thicken, add oregano, garlic, and grated cheese. Stir constantly, bring the mixture until smooth (the cheese should be completely melted).
7. Pour the contents of the pan into a suitable container. Serve Parmesan sauce over pasta, meat or chicken.

Cheese consists of vital components for humans, including milk fat, proteins, microelements, and many vitamins and minerals. The concentration of useful elements is almost 10 times higher than the amount in the milk from which cheese is produced. Nutritionists recommend eating cheese every day. You can eat it not only in its pure form, but also as an ingredient in a dish, for example, by preparing cheese sauce for pasta.

This recipe is not just fast, but very fast, it can be prepared in a matter of minutes, when the boiled pasta is already waiting on the table.

Required Products

:

• Hard cheese – 6 tbsp. l.;
• milk – 1 tbsp.;
• butter – 2 tbsp. l.;
• flour – 2 tbsp. l.;
• salt, ground black pepper to your taste;
• cayenne pepper to your taste.

Preparation

:

Place a saucepan on the stove and melt the butter in it. Then add flour to it and mix thoroughly until the mass becomes homogeneous.

Pour milk in a thin stream, stirring the contents of the saucepan all the time. Next, add the spices and stir everything again.

Interesting to know! Constant consumption of cheese has a positive effect on the skin, nails and hair, and also supports vision, and all because it contains a large amount of vitamin A.

Grate the hard cheese on a grater with medium-sized holes. Measure out the required amount and throw into the saucepan. Stir until the sauce has a homogeneous structure.

Pour the sauce into a small gravy boat and serve with pasta.

Bechamel sauce with American cheese

Once cooked, the sauce will look a little runny. This is how it should be; during subsequent baking with pasta, it will be absorbed, baked and form an appetizing crispy crust.

Required Products

:

• Cheddar cheese – 2 tbsp.;
• Parmesan cheese – 0.5 tbsp.;
• milk – 3 tbsp;
• breadcrumbs - 0.5 tbsp;
• butter – 0.05 kg;
• flour – 2.5 tbsp. l.;
• paprika – 1 pinch.

Preparation

:

Melt the butter in a small saucepan. Then add flour and stir for about a minute so that the flour is saturated with oil. Afterwards, you need to slowly pour in the milk, while stirring the future sauce all the time.

After 7 minutes the sauce should begin to thicken and boil. At this point, you should add both types of cheese, which you need to finely grate before the sauce has time to boil.

Stir until the cheese melts. Immediately after this remove from heat.

Good to know! Cheddar cheese is distinguished by its nutty, sharp, sour taste. It has a yellowish color, which is obtained thanks to the natural dye annatto.

Place butter in a clean frying pan, and after it melts, add breadcrumbs to it. Fry them until lightly browned. Add paprika and stir.

Place the pre-boiled pasta in a baking dish and pour over the resulting sauce, mix everything well and sprinkle with breadcrumbs and paprika. Place in the oven, which is heated to 180 degrees. Bake for 30 minutes.

Remove from the oven, cool slightly and divide the American-style pasta into portions and serve.