Any pasta is just a piece of dough without the addition of sauce. Precisely prepared sauce is the basic component of the whole taste composition. Among all the variety of sauces, the classic tomato ruthlessly outperforms the analogue on a creamy basis, fat and cream, he has long been fond of all those who prefer a delicious meal counting calories.
Simple creamy spaghetti sauce - recipe
Let's start with the base in the form of an elementary simple creamy cream sauce bechamel, which is an invariable companion of most pasta-based dishes since the time of the appearance of lasagna.
Ingredients:
- butter - 90 g;
- flour - 30 g;
- cream - 480 ml;
- milk - 240 ml;
- grated Parmesan - 210 g;
- a mixture of Italian herbs - 5 g;
- Dried garlic and onions - 3 grams each;
- pinch of nutmeg.
Preparation
Melt the butter, fry the flour for about a minute, and then pour it all with a mixture of milk and cream. Take care not to leave flour balls. Add a pinch of Muscat and a few other not very traditional additions such as Italian herbs and dried onion with garlic, they will add to the classic French sauce the taste of Italy, without which there can not be one dish from pasta. When the sauce starts to boil, gradually pour portions of grated parmesan to it, completely dissolving each of its pieces.
Creamy garlic sauce for spaghetti
This spaghetti sauce with cream is a variation of the classic sauce for pasta "Alfredo" with the addition of plenty of garlic.
Ingredients:
- butter - 113 g;
- garlic - 4 large denticles;
- cream - 240 ml;
- grated parmesan - 90 g;
- parsley greens.
Preparation
After melting a large amount of butter, quickly fry it on the garlic, passed through the press, until it lets the fragrance. Fill garlic butter with cream and add grated cheese. Reduce the heat under the saucepan and cook the sauce, stirring until it becomes uniform and thickens. In the end, you can add a dish of parsley chopped with herbs.
Creamy cheese sauce with pumpkin for spaghetti
Despite the fact that all the previous recipes were based on a combination of cream and cheese, this sauce deserves special attention.
Ingredients:
- pumpkin pulp - 1.2 kg;
- cream fatty - 480 ml;
- thyme - 2 g;
- Dijon mustard - 5 g;
- grated hard cheese - 450 g.
Preparation
Boil the pumpkin pulp and we rub it with spices and thyme. Preheat the cream and mix them with mustard. Add the pumpkin puree, stir and begin to gradually pour the cheese, stirring constantly the sauce. When all the cheese melts, remove the sauce from the fire until it has hardened, and immediately mix with the cooked spaghetti.
Creamy mushroom sauce for spaghetti from sour cream
As a basis for the sauce, you can use any mushrooms or a mixture of them, we stopped at the most affordable option - champignons.
Ingredients:
- butter - 50 g;
- white onions - 60 g;
- garlic clove;
- champignons - 260 g;
- sour cream - 240 ml.
Preparation
While the spaghetti is boiled, melt the butter in the saucepan and save onions on it 3-4 minutes. Add the garlic, passed through the press, to the onions, followed by thin plates of champignons. When mushrooms are allowed to dry, salt them, let the liquid evaporate, and then add the sour cream. Pour into a sauce a couple of tablespoons of water, in which the pasta is brewed - there is a lot of gluten meal in it, which will help our sauce thicken, and as soon as this happens, transfer the freshly spagged spaghetti from the pan to the saucepan, mix and immediately serve, adding a generous handful of grated parmesan on.