There are many ways to improve the flavor of a traditional pasta, such as making a creamy pasta sauce. The article contains the best recipes for this delicate and spicy dressing.

Classic Creamy Pasta Sauce

For cooking you will need:

• butter - 20 grams;
• packaging for 100 ml of cream;
• any seasoning of your choice;
• two tablespoons of flour.

Cooking process:

1. We put the pan on the stove, warm it well, but on low heat.
2. Add butter, wait until it melts, and add flour.
3. We mix the resulting mixture, fry for a while so that it becomes ruddy, and carefully begin to pour the cream, while constantly stirring the sauce.
4. Season the mixture with the selected spices and continue to cook until it becomes thick. As soon as this happens, we immediately remove it from the stove and use it for its intended purpose.

With the addition of mushrooms

Creamy mushroom sauce is the perfect combination of simple products. Mushrooms in cream become incredibly tender and fragrant.

Ingredients for the dish:

• 0.2 liters of cream;
• four tablespoons of butter;
• seasonings: salt, pepper;
• about 100 grams of champignons;
• two tablespoons of flour.

Cooking process:

1. Rinse the mushrooms, let them dry or pat dry with paper towels.
2. Cut them into pieces so that they are not too large, and fry in a pan for several minutes until the color begins to change and become darker and ruddy.
3. Place the remaining butter in another pan, melt it, add flour, stir and pour in the cream.
4. Boil the mixture until it begins to thicken, then add the mushrooms and seasonings you choose to use.

Recipe with garlic

Required products:

• three cloves of garlic;
• 0.2 kg of hard cheese;
• 0.15 liters of cream;
• seasonings to your liking.

Cooking process:

1. First, grate the cheese on a fine grater, and chop the garlic. It is best to grind or crush it too, but you can just chop it very finely.
2. Mix cream with cheese, put on the stove and melt completely. It is advisable to do this in a water bath.
3. Add your choice of spices, such as ground black pepper and some salt, as well as garlic, and serve the sauce quickly.

Creamy cheese pasta sauce

When you get bored with the usual menu, you want something new, interesting, but at the same time simple. Just make a creamy cheese sauce for pasta and this dish will be completely different.

Required Ingredients:

• cream packaging - 200 milliliters;
• hard cheese - 0.2 kg;
• seasonings to your liking.

Pasta of all kinds and forms is an honored guest at our feast.

Almost any gravy and sauces are suitable for them, but cream-based sauce is rightfully recognized as one of the most delicate.

Such sauces allow a small amount of seasonings and even very spicy recipes.

The advantages of creamy sauces are density and versatility.

Spaghetti in creamy sauce - the basic principles of cooking

Properly selected, high-quality spaghetti is the main and, perhaps, the main step towards preparing the perfect dish.

High-quality pasta is easy to distinguish from others not only by the inscription "made from durum wheat" on the package, but also by their appearance. Such products have a delicate cream or dark yellow color.

To make dishes prepared with spaghetti in a creamy sauce look attractive, you need not only to choose the right pasta, but also be able to cook them.

Dip pasta only in boiling salted water. Water is taken at the rate of one liter per hundred grams of the product, and salt is at least ten grams.

Then again bring the water in the pan to a boil, reduce the heat and cook until tender with a slight boil, the water should not foam.

After the spaghetti is almost cooked, they should be a little hard inside, strain the water, discarding them in a colander. Pour boiling water over, but in no case with running cold water and let it drain completely.

The pasta dried in this way is mixed with the prepared creamy sauce or poured over it after the finished pasta has been laid out on warm plates.

You can cook spaghetti both whole and broken into pieces, it all depends on preferences and recipes.

Cream sauce is prepared, as a rule, from cream, but in some cases they can be replaced with milk, adding processed cheese during the cooking process.

More tender is obtained from cream with the highest percentage of fat content.

There are many ways to prepare such sauces and each is good in its own way.

Spaghetti in cream sauce with chicken

Ingredients:

Half a kilogram of chicken breast;

300 grams of spaghetti, whole;

A tablespoon of quality olive oil;

200 ml cream 11%;

25 ml brandy;

150 grams of cheese "Russian";

1 tsp sage;

Salt garden, large;

Cooking method:

1. Cut the washed under water and then dried chicken fillet into smaller pieces and fry in calcined olive oil until browned. At the end of frying, salt to taste and pepper lightly.

2. In a small saucepan, mix the cream, finely grated cheese, sage and put to bask on a slow fire. Heat constantly, stirring evenly, to melt the cheese.

3. Pour in the cognac and bring everything to a boil, but do not boil.

4. Mix the fried chicken pieces well with the sauce and boiled pasta.

5. If necessary, pepper again and add a little salt.

Spaghetti in cream sauce with mushrooms

Ingredients:

Half a kilo of spaghetti, whole, but can be broken;

600 grams of fresh mushrooms, you can champignons;

150 ml low-fat cream;

Two tablespoons of white flour;

60 grams of butter, natural;

50 ml of purified frozen butter.

Cooking method:

1. In small, approximately the same size pieces, cut the peeled onion and thoroughly washed champignons.

2. In refined vegetable oil, fry the onion until light amber, add chopped mushrooms and continue to fry on low heat, with the lid open until the mushrooms are ready. Don't dry it out and don't overcook.

3. While the mushrooms and onions reach readiness, fry the flour in another pan in butter, melted butter, stirring constantly. The flour should be golden with a delicate nutty flavor.

4. In the fried flour, without turning off the stove, pour in the cream and stir well until smooth.

5. Add mushrooms fried with onions, salt a little and leave to simmer over low heat until the desired consistency is obtained.

6. Divide the boiled pasta among serving plates, pour over the cooled creamy sauce with mushrooms and serve.

7. Pour the remaining gravy into a gravy boat and also place on the table.

Spaghetti casserole in tomato cream sauce

Ingredients:

450 grams of spaghetti, broken into three pieces;

400 ml of tomato juice;

250 grams of fresh tomatoes;

One red bell pepper;

Head of sweet onion;

250 grams of cheese, creamy;

50 grams of Poshekhonsky, or similar cheese;

25 grams of olive oil;

75 ml of balsamic vinegar;

Three small cloves of garlic.

Cooking method:

1. We start by preparing vegetables. Free the sweet onions from the husks, remove the peel from the tomatoes, cut off the stalk of the pepper and, cutting into two parts, select the seeds.

2. Chop all prepared vegetables into small pieces of the same size.

3. Pour olive oil into a deep frying pan and set to warm up at medium temperature.

4. Put the chopped onion, bell pepper into the oil and fry with constant stirring for five minutes.

5. Add the tomato slices, crushed garlic and, pouring in the balsamic vinegar, continue to fry until the tomatoes are soft enough and begin to release juice.

6. Then pour in the tomato juice, add cream cheese, salt and stir well, simmer further on moderate heat for another fifteen minutes. You can add a little black, coarsely ground pepper to add flavor.

7. Combine the spaghetti boiled in accordance with all the rules with the prepared gravy and, mixing well, transfer to a form greased with butter and lightly crushed with breadcrumbs.

8. Finely grate the cheese on top and put the casserole for half an hour at 190 degrees.

9. This casserole is served hot.

Fried salmon with spaghetti in a creamy sauce

Ingredients:

450 grams of salmon, fillet;

350 grams of durum wheat spaghetti, whole, long;

60 ml olive oil;

130 ml of dry wine;

170 grams of Parmesan cheese;

180 ml of fatty, preferably homemade, cream;

0.5 st. l. rosemary.

Cooking method:

1. In a well-heated oil, fry the salmon fillet cut into medium-sized pieces until tender. Remove the fish from the pan, let the oil drain, and cool.

2. Now prepare the sauce - in a saucepan, pot, or deep frying pan, put the wine on high heat.

3. When the wine is half as much, pour coarsely chopped cheese on a grater or blender, add rosemary and pour in the cream, let it boil.

4. Reduce the heat to a minimum, and at a low boil, cook until thickened. The finished mass in its consistency should be like sour cream.

5. Put the boiled spaghetti on the plates, pour over the gravy, and place the pieces of fried salmon on top.

Spaghetti in carbonara cream sauce

Ingredients:

150 grams of bacon;

350 grams of spaghetti, broken into two parts;

150 grams of Parmesan or Russian cheese;

250 grams of ham;

170 ml low-fat cream;

60 ml of wine, white, table;

One chicken egg;

Three small cloves of garlic.

Cooking method:

1. Put olive oil on medium heat in a frying pan with high sides.

2. When the oil is well heated, lay the bacon cut into medium-sized strips and the ham cut in the same way. Fry until a soft brown crust forms.

3. Add the garlic chopped on a press or a fine grater and, pouring in the cream, simmer for three minutes with a light boil.

4. Then add all the wine, pour in the chopped cheese and, having mixed the ingredients well, continue to simmer until the mass thickens to the desired consistency.

5. Separate the protein from the yolk and beat it with a whisk.

6. Add the slightly beaten protein at the end of cooking and mix thoroughly.

7. Put the finished spaghetti on a large dish, and pour plenty of sauce on top.

Spaghetti patties in creamy sauce

Ingredients:

A pack of spaghetti;

600 grams of pulp, pork;

Large onion head;

Four tablespoons of baking flour;

Half a liter of pasteurized milk;

One processed semi-soft cheese, best of all "Friendship";

A couple of tablespoons of olive oil;

Breadcrumbs;

Twigs of young dill.

Cooking method:

1. With a meat grinder with a large grate, chop the washed, without films and veins, meat, along with onions.

2. Pepper a little, salt to taste and, adding chopped herbs, knead the minced meat, beating it on a cutting board or table.

3. Form small meatballs and fry them on all sides until cooked, in well-calcined vegetable oil. The meatballs are pre-rolled in light breadcrumbs.

4. For the sauce, fry the flour in butter until golden brown. Pour in the milk in small parts, remembering to stir everything well each time.

5. Bring the prepared milk mixture to a boil over high heat, add the processed cheese cut into pieces, pepper to taste and salt.

6. When the cheese breaks up, remove from heat and cool slightly, add olive oil.

7. Put the meatballs into the finished mass, put it back on the stove and warm it up on a minimum heat for two minutes.

8. Put the boiled spaghetti in a colander into a pan with melted butter, stir so that the oil covers all the spaghetti well, and heat for three minutes.

9. Divide the spaghetti into portions on plates, put the meatballs on top and pour over the sauce prepared according to the recipe.

"Nests" of spaghetti in a creamy sauce in the oven with cheese

Ingredients:

300 grams of ground pork and beef;

Half of a large onion;

150 grams of cheese, "Russian", "Kostroma";

Three processed cheeses;

350 ml cream 22%;

400 grams of spaghetti, not broken;

Two cloves of garlic;

Nutmeg powder - a small pinch.

Cooking method:

1. In butter in a frying pan, with minimal heat, bring the chopped onion to transparency.

2. Add minced meat and, constantly stirring with a fork, fry over low heat. Try not to gather the minced meat in large pieces during frying, crush them with a fork while stirring.

3. Three minutes before the end of frying, squeeze garlic into the minced meat through a press, sprinkle with ground pepper and, salt to taste, bring to readiness.

4. Prepare the sauce. Pour cream into a saucepan, add salt, nutmeg and bring to a boil.

5. In hot, but not yet boiling cream, put finely grated processed cheeses and, stirring constantly, bring to a boil, while the cheeses should completely dissolve in the cream.

6. From the boiled, washed spaghetti, twist small "nests" with a fork and put them on an oiled roasting pan.

7. Spread the minced meat filling over the “nests”, pour sauce over each and, sprinkled with grated hard cheese on top, bake for 10 minutes at 180 degrees.

Spaghetti in Cream Sauce - Tricks and Useful Tips

If you are afraid that spaghetti will stick together during cooking, add a couple of tablespoons of refined vegetable or olive oil to the water in which you will cook them.

To make processed cheese grated easier, freeze them a little in the freezer.

Do not leave cooked spaghetti in a colander for a long time, they will stick together. When cooking spaghetti in a creamy sauce, you need to correctly calculate the cooking time for both components of the dish. That is, spaghetti should reach readiness at the moment when they need to be added to the gravy or watered with it.

A strongly thickened mass can be diluted with water in which spaghetti was cooked.

A sauce prepared on the basis of flour will not contain lumps, if, even before frying, salt is added to the flour, water is poured all at once, and not in parts, intensively stirring with a whisk.

Before serving, hot sauces should be kept in a bowl in a water bath, under a lid.

To avoid the formation of a film on the surface, you can periodically stir or put a few pieces of butter on the surface.

In the culinary world, it is believed that a well-prepared sauce is already half the success. Therefore, today's material is dedicated to those who want to know how to make a truly delicious creamy spaghetti sauce.

Creamy spaghetti sauce: "classic"

• high-fat cream - 240 gr.
• garlic cloves - 2 pcs.
• flour (sifted) - 30 gr.
• butter - 60 gr.
• dill (greens) - 30 gr.
• spices - to your taste

Creamy spaghetti sauce according to the traditional recipe is surprisingly tender.

1. Prepare a frying pan or saucepan. Send the butter inside and melt. Enter the cream, pre-sifted flour. Detect 6 minutes, stir and simmer over low heat.

2. After a specified time, enter the garlic cloves passed through the crusher, chopped dill. Mix the ingredients again, cook for another minute and turn off.

3. Season with spices to your liking, cover the saucepan with a lid and let stand for a third of an hour.

Bechamel sauce for spaghetti

• flour (pass through a sieve) - 50 gr.
• milk - 0.7 l.
• butter - 70 gr.
• vegetable oil - 60 ml.
• spices - to your taste

1. Before preparing Bechamel cream sauce for spaghetti, melt the butter, combine it with vegetable oil.

2. Pour in portions of flour passed through a sieve. Send the container to the fire, simmer at medium power and pour in the milk in a thin stream.

3. Mix the ingredients, sprinkle with spices and do not forget to salt. After the start of bubbling, reduce the burner to a minimum, detect 10 minutes.

4. Boil the contents until it reaches the density you need. You can change the consistency by adding milk.

Mushroom Spaghetti Cream Sauce

• champignons - 0.5 kg.
• high-fat cream - 160 gr.
• onion - 2 pcs.
• spices (any) - to your taste

1. Fry diced onion in butter until half cooked.

2. Rinse the mushrooms, chop the plates along the stem and add to the onion. Bring to a loss of volume and readiness.

3. When the liquid has evaporated from the pan, add cream, season with spices of your choice. Salt.

4. Boil the ingredients until the sauce reaches the desired consistency.

Now you know how to make the most delicious Spaghetti Mushroom Cream Sauce.

Spaghetti with seafood in creamy sauce

• cream with a fat content of 25% - 75 gr.
• butter - 30 gr.
• seafood (optional) - 0.2 kg.
• spaghetti - 0.25 kg.
• vegetable oil - 30 ml.
• garlic cloves - 2 pcs.
• dill, parsley (greens)

This recipe is easy. The taste of the final dish will amaze even the most sophisticated gourmet!

1. Combine 2 types of oil in a pan and heat. Chop the garlic clove into 4 parts, send for frying. Remove after 3 minutes and discard.

3. Enter the defrosted and washed sea cocktail into the pan with "garlic" oil. Cook on medium power for 3 minutes.

4. Add cream to seafood, stir and simmer at low power for 5 minutes. Crumble greens, season with salt and pepper. The sauce is ready.

5. Arrange the boiled spaghetti on serving plates. Pour creamy sauce with pieces of seafood and treat guests.

Spaghetti with shrimps in creamy sauce

• shrimp (royal) - 0.6 kg.
• olive oil - 90 ml.
• durum spaghetti - 0.5 kg.
• garlic - 4 cloves
• fresh basil and parsley - 40 gr.
• fat cream - 340 ml.

The recipe for how to make cream sauce is very simple. Spaghetti dressing completes the dish with exquisite notes.

1. Boil the pasta according to the classical technology. In the meantime, start preparing the sauce.

2. Chop the garlic into thin slices and fry in oil until golden brown. Then take it out and throw it away.

3. Place the peeled shrimp in aromatic oil. Fry seafood until golden. Pour in the cream and simmer over low heat until the mixture thickens.

4. Add herbs and any spices you like. Simmer the sauce for another 10 minutes. Add to pasta and enjoy.

Spaghetti with cream and bacon

• egg - 4 pcs.
• fat cream - 60 ml.
• vegetable oil - 65 ml.
• spaghetti - 360 gr.
• garlic - 3 cloves
• nutmeg and ground pepper - a pinch each
• "Parmesan" - to your taste
• bacon slices - 120 gr.

Spaghetti with bacon in a creamy sauce is very tender and fragrant. The recipe is simple.

1. Boil pasta in salted water. In parallel, fry the garlic pieces in 30 ml. oils.

2. Add bacon. Achieve a ruddy crust. The pieces should not be hard. In a separate bowl, mix all the spices, cream and eggs. Set the sauce aside.

3. Send the spaghetti to the bacon in the pan. Simmer for a few minutes. Pour in the sauce and stir quickly.

4. Warm up the dish until the eggs begin to thicken. Serve hot spaghetti. Garnish with grated Parmesan.

Spaghetti with salmon in cream sauce

• onion - 1 pc.
• lemon - 0.5 pcs.
• spaghetti - 0.4 kg.
• cream cheese - 130 gr.
• fresh salmon - 0.7 kg.
• cream - 130 ml.
• frozen peas - 85 gr.
• pea pepper - 5 pcs.
• flour - 35 gr.
• cube "Maggi" - 0.5 pcs.
• olive oil - 65 ml.
• laurel - 1 pc.
• fresh parsley - 20 gr.

The recipe for such a dish is easy to translate into reality. Since cream sauce is quite easy to make, you need to purchase other ingredients for spaghetti.

1. Pour 250 ml into a saucepan. water. Wait for it to boil. Pour in a little salt and enter the Maggi cube. Add laurel, pepper, lemon juice and zest there. Stir the composition and add pieces of fish. Boil over low heat for about 15 minutes.

2. Put the salmon on a plate. Divide the fish into small pieces and make sure there are no bones. Strain the broth.

3. Heat vegetable oil in a frying pan. Fry finely chopped onion in it until translucent. Add cheese and cream, stir until smooth.

4. Pour in the broth and wait for the boil. Slowly start adding flour. Avoid the formation of lumps. Add salmon and peas. You can add some salt.

5. Wait for the seething composition. In the meantime, cook pasta until half cooked. Mix with prepared sauce. Decorate the dish with chopped herbs. Taste!

It's easy to figure out how to make cream sauce. There are quite a few recipes for spaghetti dressing. Don't be afraid to experiment. The original dish will not leave anyone indifferent.

Sharing your recipes in the Valio Culinary Club is as easy as filling out a short form. Before filling out, read the simple rules for filling out prescriptions.

The name of your recipe must be unique. Check in advance in the site search whether your name has already been used. If you find a 100% similarity, show your imagination and reformulate your name. For example, instead of the name "Borscht", write "Russian borscht" or "Borscht with mushrooms". Focus your name on the type of dish and its ingredients. The title should be clear and as short as possible.

In this column, you can tell other users why you publish this particular recipe or what makes it special/exclusive.

Enter the total cooking time for the dish (excluding waiting time).

If we are currently running a recipe contest and you would like your recipe to be entered, please tick the box. Ingredients

If you use Valio products in your recipes, please specify which and in what proportion. Our catalog will help you quickly find the right ingredient. Enter the first letters of the product in the field and then select the one you need from the drop-down list. If you have used non-dairy products, please look for alternatives in the Valio product line and list them.

Enter in this field all the remaining ingredients from your recipe in order, from the most important product to the secondary one. Enter the first letters of the product in the field and then select the one you need from the drop-down list. Be sure to include the required dosage. Don't be discouraged if you can't find the right product in our culinary catalogue. You can "add your product" to our catalog by clicking on the appropriate link. Please make sure in advance that the required product is not available. Think about the differences in names, such as "tomato" and "tomato".

This field is for the recipe itself. Try to describe the recipe step by step, separating each step with the "Enter" key. Our culinary club welcomes uniqueness in texts. Recipes copied from other sources will not be moderated. When to apply?

In order for users to learn a little more about you, fill out a short questionnaire about yourself, if you have not filled it out before.

Before publishing a recipe, use the "Preview" button to make sure that all fields are filled out and there are no errors.

Culinary Club Valio reserves the right to moderate recipes before uploading them to the site. By filling out the form, you agree that your recipe will be reviewed by a moderator and only after it has been checked for compliance with the filling rules will it be displayed on the site. The moderator also has the right to make his own corrections to the recipes if they are written with grammatical or stylistic errors, as well as if any semantic correction of the text or images is necessary. Recipes copied from other sites do not pass moderation.

Thanks for your recipe!

This is a very simple, quick and affordable side dish option for a weekday dinner. The modern rhythm of life does not always give time to create delicious dishes. However, vermicelli can be special if you know how to make gravy for pasta. This ingredient is sold in the store, but homemade sauce will be tastier, healthier and you can make it yourself.

How to make pasta sauce

It is better to prepare the gravy just before eating, then the taste will be rich. There are many recipes where noodles, spaghetti pasta with gravy are prepared from a variety of ingredients. The ingredients should be selected based on personal preferences and the meat component (it is better to cook different sauces for pork and sausages). There are a huge number of simple, complex and interesting ways to make pasta sauce. The most popular, delicious options will be described below.

pasta sauce recipes

If you are tired of adding just ketchup to spaghetti and want something gourmet, then it's time to try pasta with homemade sauce. Recipes are not limited to tomato options, for each connoisseur there is a delicious version of gravy:

• cheese;
• garlic;
• creamy;
• mushroom;
• minced meat;
• vegetable, etc.

cheesy

This is an easy version of gravy that gives a delicate, spaghetti flavor. All ingredients are low cost, easy to buy in any store. When cooking, cream is used, if it was not possible to find it, you can replace the component with fresh milk. This will also help reduce the calorie content of the finished dish if you follow a diet menu. How to prepare cheese sauce for pasta with a step-by-step photo is described below.

Ingredients:

• garlic - 2 cloves;
• flour - 3 tbsp. l.;
• salt pepper;
• greenery;
• cheese - 150 g;
• butter - 4 tbsp. l.;
• cream - 150 ml.

Cooking method:

1. Pour flour into a hot frying pan, fry for 4 minutes until a creamy shade appears.
2. Next, put the butter, mix the mass and cook until the fat is completely melted.
3. Add the cream to the pan, then cook the sauce by stirring the ingredients over low heat.
4. Grind the garlic, cheese, finely chop the greens on a grater. Send all these components to the rest in the pan.
5. Add spices to taste.
6. Bring the mixture to the desired consistency over the smallest fire.
7. Drizzle pasta with sauces and serve.

creamy

This gravy will help turn any pasta into a gourmet dish. Spaghetti in a creamy sauce goes well with any meat: fish, meatballs, seafood. For cooking, all the ingredients are easy to find in the store. The creation process will not take much time, the recipe below is designed for 4 medium servings. The pasta will turn out light, airy and very satisfying.

Ingredients:

• onions - 3 pcs.;
• cream - 1 tbsp.;
• spaghetti - ½ pack;
• garlic - 4 cloves;
• salt;
• butter - 50 g;
• white and allspice ground pepper;
• greenery.

Cooking method:

1. Chop the onion into cubes.
2. Coarsely chop the garlic.
3. Melt the butter in a deep saucepan, fry the onion and garlic over medium heat until they become soft.
4. Pour in the cream, stir and simmer for about a minute over low heat.
5. Put the finished pasta in a saucepan, stir well, warm up and remove from the stove.
6. Finely chop the greens and decorate the finished treat with it.
7. Serve hot with meat.

tomato

People are used to adding store-bought ketchup to vermicelli, but you can make your own version of the gravy better. Tomato paste sauce for pasta has a richer taste, does not contain any preservatives or additional substances that they forgot to write about on the package. If you have homemade tomatoes, you can quickly prepare this dressing option. In this recipe with a photo, the number of components is calculated for 4-5 servings. You can add more spices for spiciness if you like.

Ingredients:

• salt, sugar - 1 tsp;
• bulb;
• olive oil - 1 tbsp. l.;
• pepper, nutmeg - a pinch;
• tomatoes - 800 g;
• dried herbs - 1 tsp;
• garlic - 3 cloves.

Cooking method:

1. You will need a high-sided skillet or skillet. Pour in the olive oil, add the chopped onion and sauté until translucent. Add the chopped garlic to the onion and cook, stirring, for 2 minutes.
2. Peel fresh washed tomatoes from the skin, cut into small cubes. If the tomatoes are canned, then immediately (without cutting) put them to the onion. Add spices to taste.
3. Bring the mass to a boil, stirring constantly, then heat for 15 minutes over medium heat.
4. To make the gravy more homogeneous, remove the sauce from the heat and grind the composition with a blender.
5. Then return to the fire, bring to a boil.
6. Put the dressing on the pasta, garnish with herbs and you can serve the treat on the table.

sour cream

This dressing option can be varied with all sorts of additives. A little more spices will add spice, and lovers of a delicate taste should put them less. Sour cream and cheese pasta sauce is often prepared with a small amount of dry white wine; for special shades, champignons, herbs, garlic, black pepper, and barberry can be added. It is not recommended to put a lot of different spices at once, otherwise you will get a tasteless gravy. A photo and a step-by-step recipe for this dressing are below.

Ingredients:

• flour - 2 tsp;
• pasta (bows, horn, vermicelli) - 500 g;
• dry white wine - 0.5 tbsp.;
• shallots - 2 pcs.;
• lemon juice - 1 tbsp. l.;
• heavy cream -1 tbsp.;
• spices;
• green onion;
• olive oil - 2 tbsp. l.;
• grated parmesan - ½ tbsp.;
• lemon zest - 1 tsp

Cooking method:

1. Finely chop the green onion and shallot.
2. Heat a little olive oil in a large frying pan, add the prepared onion, fry over medium heat until soft.
3. At this point, put flour on it. Quickly mix the ingredients, the onion should turn out to be a beautiful golden hue.
4. Pour wine into the brazier.
5. Keep the ingredients on medium heat until thickened.
6. Then put cream, green onions, salt, pepper, lemon juice to the total mass.
7. Stir the ingredients so that they are evenly distributed over the brazier.
8. After that, you need to add dente to the sauce (a little harsh, but ready-made pasta).
9. Quickly mix the base into the sauce. If you see that the dish turns out dry, add a little water left from the pasta.
10. After a couple of minutes, add 2 tsp. finely grated lemon zest.
11. Then immediately sprinkle with grated cheese, stir.
12. The dish is ready.

Mushroom

Adding champignons to the gravy will give an unusual taste to the dressing. It will take almost an hour to cook, but the result will pay off all the effort. For cooking, you can use mushrooms in any form. Gravy goes well with any meat served with pasta. Mushroom sauce for pasta according to this recipe is designed for 4 medium servings. The dish is prepared as follows.

Ingredients:

• cheese - 100 g;
• cream - 200 ml;
• salt;
• fresh dill;
• champignons - 200 g;
• ground black pepper;
• butter - 50 g.

Cooking method:

1. Wash and cut the mushrooms into slices.
2. Put the pan on the fire, melt the butter and put the mushrooms on it. Fry until golden brown.
3. Next, pour the cream into the pan. When they boil, report the grated cheese, mix.
4. Simmer the sauce until it melts.
5. Add finely chopped dill.
6. Keep the dressing on fire for another 2-3 minutes, remove from heat and pour over the finished spaghetti.

Minced meat sauce

If you want to make yourself an Italian-style dinner or lunch, you can make a delicious pasta sauce with minced meat. The whole process will take about 30 minutes, of which 15 refueling is simply stewed. You can achieve an unusual taste with the right spices. Before preparing the gravy, boil the pasta first. The recipe for this dish is as follows.

Ingredients:

• bulb;
• ground beef - 350 g;
• garlic - 2 cloves;
• tomato paste - 200 g;
• olive oil - 1 tbsp. l.;
• fresh basil;
• lemon juice;
• tomatoes - 2 pcs.

Cooking method:

1. Heat olive oil in a pan.
2. Fry finely chopped onions with diced tomatoes for 3 minutes.
3. Then put the minced meat on the shortbread. First, it should be pepper, salt to taste. Cook, stirring, 5 minutes.
4. Add the tomato paste to the ingredients.
5. Bring the dressing to a boil, simmer for 15 minutes over low heat to thicken the sauce.
6. 2-3 minutes before the end of cooking, taste the gravy, add spices if necessary.
7. Put chopped greens, lemon juice.
8. Pour gravy over cooked spaghetti and serve.

dairy

Pasta is not a diet food, and fatty gravy with cream or sour cream adds extra calories. If you wish, you can reduce their number if you prepare a quick sauce for pasta in milk. Even if you suddenly have guests who need to treat you with something tasty, you will have time to boil spaghetti and season them deliciously. The milk sauce recipe is as follows.

Ingredients:

• wheat flour - 1 tbsp. l.;
• turmeric (to taste);
• salt;
• ground black pepper, suneli hops;
• milk - 1 tbsp.;
• a bunch of fresh dill.

Cooking method:

1. Sift flour through a sieve, heat it in a cast-iron pan for 1 minute, stirring constantly. Remove from fire.
2. Put suneli hops, salt, black pepper here and mix well.
3. Pour in the milk in a thin stream, continuing to stir the ingredients. If this is not done, lumps may form.
4. Chop the dill, put in the sauce.
5. Put the minimum fire, hold for 3 minutes.
6. Gravy can be thick or thinner. In the first case, you should put a little more flour, hold it on fire a little longer.
7. To add satiety, you can put any finely chopped boiled vegetables or pieces of beef here.

Bolognese

This method of making spaghetti gravy was first invented in Italy. Some may mistake the dish for pasta in tomato paste, but the recipe has its own characteristics, the subtleties of cooking. Ingredients play an important role in creating the sauce, it is not recommended to replace them with something else. The method of cooking pasta with this sauce is described below.

Ingredients:

• bulb;
• spices;
• red semi-sweet wine - 150 g;
• spaghetti - 400 g;
• mozzarella cheese - 150 g;
• carrot;
• tomatoes - 2 pcs.;
• minced meat - 300 g;
• tomato paste - 1 tbsp. l.;
• stalk of celery.

Cooking method:

1. Cut and fry carrots, onions in vegetable oil.
2. Put the minced meat in, keep on fire until it changes color.
3. Immediately add sliced ​​tomatoes, tomato paste, spices (preferably basil, oregano).
4. Next, pour in the wine, simmer under the lid until tender.
5. Boil pasta, salt to taste.
6. Arrange spaghetti on plates, drizzle with gravy and sprinkle well with finely grated cheese.

With chicken

Most people consider vermicelli to be a primitive, "pass-through" dish that can be quickly prepared without thinking about the subtleties. Everything changes if you prepare a white sauce for pasta, you can surprise your family or guests with a pleasant, special taste. You will spend a little more time on cooking (40 minutes), but all the effort spent is worth it to turn ordinary pasta into a culinary masterpiece.

Ingredients:

• cheese - 100 g;
• chicken fillet - 300 g;
• salt pepper;
• cream - 200 ml;
• spaghetti - 250 g;
• spices;
• garlic - 2 cloves.

Cooking method:

1. Peel, crush with the back of a knife and finely chop the garlic cloves.
2. Heat oil in a frying pan, put the garlic, stirring, fry for 5 minutes, so that it is lightly browned.
3. Clean the skillet, pour in the cream, bring to a boil and add the grated cheese. Stir and simmer on fire until melted.
4. Rinse the chicken fillet. dry and chop finely. You can fry it separately and add it to the sauce, or put it right away and keep it on fire.
5. Season the ingredients with spices, pepper, salt and simmer for 20 minutes.
6. Pour sauce over cooked pasta.

vegetable

Many people like vegetable seasonings for different dishes. Some adhere to a healthy diet or vegetarian views. In this case, you can make a vegetable sauce for pasta, which contains fewer calories than the option with cream, sour cream. Cooking is not difficult, you should take only fresh vegetables. A great light option for a summer dinner.

Ingredients:

• tomato;
• vegetable marrow;
• vegetable oil - 2 tbsp. l.;
• onion;
• carrot;
• salt;
• eggplant;
• sweet pepper - 3 pcs.

Cooking method:

1. Wash and clean vegetables.
2. Cut the eggplant into cubes, salt and leave to soak for 3 minutes.
3. On a coarse grater, chop the zucchini, carrots, finely chop the onion.
4. Cut the pepper into small pieces.
5. Soak the tomato in boiling water for 1 minute, then remove the skin from it and rinse with cool water. Cut into cubes.
6. Put a heavy bottomed saucepan on the fire. Heat the oil in it, fry the carrots and onions a little. Put peppers, eggplants here too. Vegetables should be golden brown.
7. Next, add the tomato, grated zucchini.
8. Pepper, salt the mixture, simmer for 30 minutes.
9. Arrange spaghetti on plates and drizzle with sauce.

Video