Cream sauce for pasta: ingredients, recipes, cooking secrets. Cream sauce Cream sauce with egg

These sauces can be combined with any dishes. Just try each one and see which one you like best.

Ingredients

2 tablespoons flour;
salt - to taste;
450 ml whipping cream.

Preparation

Ingredients

3–4 cloves of garlic;
60 ml dry white wine;
240 ml whipping cream;
120 ml or fish broth;
50 g parmesan;
salt - to taste;
ground black pepper - to taste.

Preparation

Melt butter in a frying pan over medium heat. Add chopped garlic and stir for 20-30 seconds. Pour in the wine, stir and cook for about 2 minutes until it has almost evaporated. Wine can be replaced with broth.

Add cream, broth and grated cheese and stir until smooth. Bring to a boil and cook for a few more minutes until the sauce thickens. Season with salt and pepper.

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Ingredients

50 g butter;
2 cloves of garlic;
200 g of mushrooms (champignons or);
a pinch of ground nutmeg;
salt - to taste;
ground black pepper - to taste;
250 ml whipping cream.

Preparation

Melt butter in a frying pan over medium heat. Add finely chopped garlic and cook for a minute, stirring constantly.

Cut the mushrooms into pieces or slices, add to the garlic and fry until golden brown. Add nutmeg, salt, pepper and cream. Reduce heat and cook, stirring, for another 5–10 minutes until the sauce thickens.

Ingredients

2 tablespoons butter;
2 tablespoons flour;
120 ml milk;
120 ml low-fat cream;
salt - to taste;
ground black pepper - to taste;
a pinch of ground red pepper;
100 g cheddar cheese.

Preparation

Melt butter in a saucepan over medium heat. Add flour and, stirring constantly with a whisk, cook for a couple of minutes.

Pour in warm milk and warm cream, whisking the mixture. Cook, stirring, 5 minutes until the sauce thickens.

Remove the pan from the heat, add salt, black and red pepper and grated cheese. Stir the sauce until smooth.

epicurious.com

Ingredients

1 small onion;
60 ml freshly squeezed lemon juice;
60 ml dry white wine;
120 ml whipping cream;
8 tablespoons butter;
salt - to taste.

Preparation

Cut the onion into very small cubes. Place them in a small saucepan, add lemon juice and wine. Stirring, cook over medium heat for 7-8 minutes until the mixture thickens.

Pour in the cream and whisk. As soon as the mixture begins to boil, reduce the heat and, stirring constantly, add a spoonful of oil. Season the sauce with salt and stir.

thekitchn.com

Ingredients

1 tablespoon flour;
½ teaspoon dried basil;
½ teaspoon Italian herbs;
a pinch of ground black pepper;
salt - to taste;
120 ml whipping cream;
120 ml milk;
100 g spinach;
2 tablespoons of grated mozzarella.

Preparation

Heat the oil in a saucepan or saucepan over medium heat. Add flour and stir for a minute. The mass should become homogeneous. Add basil, Italian herbs, pepper and salt and mix thoroughly.

Gradually add the cream, stirring constantly, and let the sauce boil. Pour in the milk and, stirring, bring to a boil again.

Add whole or chopped spinach, stir well and bring to a boil. Reduce heat and cook for 2-3 minutes. Add cheese and mix thoroughly again.

7 dishes with cream sauce

enmicocinahoy.cl

Ingredients

several lasagna sheets;
water;
1 tablespoon vegetable oil;
1 onion;
500 g beef;
300 g tomato paste;
4–5 tomatoes;
salt - to taste;
ground black pepper - to taste;
a little butter;
cream sauce;
200 g hard cheese.

Preparation

Cook lasagna sheets in boiling water according to package instructions.

Heat the oil in a frying pan over high heat and sauté the onion cubes until golden brown. Add the minced meat and fry for a few minutes until golden brown.

Add tomato paste, diced tomatoes, salt and pepper, reduce heat and cook, stirring, for another 10–15 minutes.

Grease a baking dish with butter and place some of the meat filling on the bottom. Cover with some lasagne sheets, spread with some of the cream sauce, sprinkle with some of the cheese and cover with a few more sheets.

Repeat layers. The last layer should be lasagne sheets, brushed with sauce and sprinkled with cheese. Bake in an oven preheated to 190°C for 25–35 minutes. Let the lasagna cool slightly for 10 to 15 minutes before slicing.

Ingredients

250 g fettuccine;
water;
1 tablespoon butter;
300 g peeled shrimp;
creamy garlic sauce;
salt - to taste;
ground black pepper - to taste;
several sprigs of parsley;
a little hard cheese.

Preparation

Place fettuccine in boiling water and cook until almost done. Leave about a glass underneath.

Melt butter in a frying pan over medium heat and add shrimp. Fry for about 1½ minutes on each side until cooked through.

Add the sauce, pasta and some of the remaining cooking water. Mix thoroughly and season with salt and pepper.

If the dish turns out a little dry, add more liquid from the fettuccine. Before serving, sprinkle the pasta with chopped parsley and grated cheese.

simplyrecipes.com

Ingredients

60 g flour;
salt - to taste;
ground black pepper - to taste;
4–6 chicken thighs;
3–4 tablespoons olive oil;
1 tablespoon butter;
60 ml;
creamy mushroom sauce.

Preparation

Mix flour, salt and pepper. Dredge chicken thighs on all sides in the flour mixture. Heat olive oil in a frying pan over high heat and fry the chicken until golden brown.

Grease a baking dish with butter. Distribute the chicken thighs in one layer, skin side up, and pour over the broth. Bake at 180°C for 20–30 minutes until the meat is cooked.

Place the chicken on a platter and pour the sauce over it.

Ingredients

200 g horns;
salt - to taste;
water;
cream cheese sauce;
a little butter;
100 g hard cheese.

Preparation

Ingredients

1 kg chicken fillet;
½ teaspoon turmeric;
ground black pepper - to taste;
1 teaspoon paprika;
salt - to taste;
2 tablespoons butter;
creamy tomato sauce.

Preparation

Cut the chicken into large pieces. Add pepper, paprika and salt, stir and leave for 15 minutes.

Melt butter in a frying pan over medium heat. Add the chicken and fry until almost done. Then add the creamy tomato sauce and simmer covered over low heat for another 10-15 minutes.

natashaskitchen.com

Ingredients

900 g salmon fillet;
salt - to taste;
ground black pepper - to taste;
1 tablespoon olive oil;
creamy lemon sauce;
a few sprigs of parsley.

Preparation

Cut the fillet into several equal pieces. Place the fish, skin side down, on a lined baking sheet. Sprinkle the fillets with salt and pepper and brush with oil.

Bake salmon at 220°C for 10–15 minutes. Transfer the fish to a platter, pour over the creamy lemon sauce and sprinkle with finely chopped parsley.

Ingredients

water;
1 tablespoon olive oil;
salt - to taste;
170 g paste;
creamy sauce with spinach.

Preparation

Bring water to a boil in a saucepan, add oil and salt. Place pasta in boiling water and cook according to package instructions.

Drain and place pasta dish. Pour the cream sauce over the pasta and stir until the pasta is completely coated.

You can make the taste of a dish rich and refined using a variety of sauces. They are prepared according to various recipes. The most popular are sauces made from cream, cheese and mustard.

Recipe No. 1

This sauce is perfect for any dish. The delicate taste of cream with the aroma of cheese will add a spicy note to even the most familiar food. Use 200 grams of cream, 150-200 grams of hard cheese, garlic, nutmeg, pepper, salt. Using a fine grater, grate the cheese. Pour the cream into a saucepan or other container. Start heating them on low heat. After this, add cheese to the cream. Keep on the stove for a couple more minutes, season with nutmeg, salt, add chopped (or grated) garlic and pepper. Simmer all ingredients in a saucepan for a couple of minutes. Creamy sauce with cheese is ready. You can serve it with spaghetti, as well as with meat or fish.

Creamy cheese sauce. Recipe No. 2

For the second method of preparing the sauce, you will need two glasses of milk, a couple of tablespoons of butter and the same amount of flour, pepper and salt. If desired, you can add nutmeg to the sauce. Heat it in a saucepan or saucepan and add flour little by little. Fry the products for a minute or two. Stir and at the same time pour warm milk into the mixture. Then add grated cheese and seasonings. It is recommended to cook until the sauce thickens. Be careful not to let lumps ruin the creamy sauce. Its recipe is quite simple. All the necessary ingredients will always be found in the house.

Creamy cheese sauce. Recipe No. 3. "Alfredo sauce"

For this recipe, you need to add Parmesan to the sauce. The taste is incredibly rich and delicate. It is recommended to use heavy cream. For 4 servings you will need 50 grams of butter, a package (250 grams) of heavy cream, garlic (1.5 cups grated), parsley, pepper and salt. First, melt the butter in a saucepan or small saucepan. The fire should be small. Pour in the cream and keep on the stove for 5 minutes. Add cheese and chopped garlic. Stir quickly and heat. Add chopped parsley. Remove from heat. Pour the sauce over the fish, add tomatoes, and boil the spaghetti. The end result is a delicious and nutritious lunch.

Creamy mustard sauce

Spicy lovers will appreciate the sauce prepared with mustard. Use broth, cream (low-fat can be used), a couple of tablespoons of mustard, olive oil, pepper and salt. Heat 2/3 cup of meat broth in a saucepan. If you don’t have it on hand, you can put a meat cube or other seasoning in water and heat it up. Slowly, in a thin stream, pour in 100 grams of cream. Add two teaspoons of mustard and squeeze out lemon juice. Add mustard seeds (you can do without them). Mix the ingredients, simmer for 5 minutes. At the end, add salt and pepper and a spoonful of olive oil to taste. Lightly whisk the sauce with a fork or whisk. goes well with main courses. You can also use it when baking fish, meat, and vegetables.

Sauces are irreplaceable and integral components of many dishes, as they make their taste richer, richer and brighter. Every day more and more recipes for various sauces appear, but one of the most popular and popular is cream cheese sauce, as it goes well with different dishes: from spaghetti to shrimp.

Creamy cheese sauce - recipe No. 1

If you want a sauce that will complement almost any meal, we'll show you how to make creamy cheese sauce.

Ingredients:

cream - 200 g;
hard cheese – 175 g;
garlic – 2 cloves;
ground nutmeg, salt, ground pepper.

Preparation

Grate the cheese on a fine grater. Pour the cream into a saucepan and heat over low heat, and then add the grated cheese to it. Heat for a couple more minutes, add nutmeg, pepper and chopped garlic and salt. Mix everything well and cook over low heat for another 3 minutes.

Creamy cheese sauce - recipe No. 2

Ingredients:

milk – 2 tbsp.;
butter – 3 tbsp. spoons:
flour – 2 tbsp. spoons;
grated cheese – 50 g;
nutmeg, salt and pepper.

Preparation

Melt the butter in a saucepan, add flour in small portions and fry everything together for 1 minute. Continuing to stir, pour the heated milk into the butter, add cheese, salt, pepper, nutmeg and cook until the sauce thickens, stirring constantly so that there are no lumps.

Shrimp in cream cheese sauce

Ingredients:

shrimp – 1 kg;
puff pastry – 500 g;
grated cheese – 150-200 g;
lemon zest - to taste.

Preparation

Boil and peel the shrimp. Make the cream cheese sauce by following one of the above recipes. Fill the cocotte bowls halfway with shrimp, pour the sauce over them, sprinkle with grated cheese, mix it all and put a little lemon zest on top. Cut the puff pastry into pieces according to the number of cocotte makers. Cover them with pieces of dough, pressing them along the edges, and place them on a baking sheet. Place it all in a preheated oven and cook at 180 degrees for 15 minutes.

Salmon in cream cheese sauce

This dish is very easy to prepare. Take a few salmon steaks, rinse them and dry them. Season the steaks with lemon juice, salt and pepper and marinate for 20 minutes. After this, bake in the oven at 180 degrees for 15-20 minutes. Prepare the sauce according to one of the recipes and pour it over the fish.

Creamy cheese sauce is also suitable for spaghetti; you can also add tomatoes or mushrooms to it, boil the pasta, combine everything, and you will get an excellent hearty lunch.

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 cream for pasta.

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 adding 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.

Finely chop the mushrooms 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 champignon 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 (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 pasta sauce 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 (teaspoons);
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 serve.

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 beneficial to your family.

Cook with love. 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.

This article is intended for persons over 18 years of age

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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 cook 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 prepare a gravy with a delicate creamy color, 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!