Easy White Sauce For Pasta Recipes
BASIC WHITE SAUCE
For years, I've used this smooth white cream sauce for pasta to make many dishes. The recipe can easily be doubled or tripled. -Lois Gelzer, Standish, Maine
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Nutrition Facts : Calories 51 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
EASY WHITE SAUCE FOR PASTA
I LOVE THIS RECIPE! I used shrimp and thinly sliced (left over) roasted zucchini to jazz up my sauce tonight and it turned out yummier than ever before! Add to any cooked pasta to make an all-in-one meal (just remember to pre- cook any meat or veggies) OR I like useing it as a warm appetizer to dip warmed crusty bread into when I make an italian style dinner. ALSO: I "eye ball" all my measurements so please adjust as necessary. Start with a portion of the measurement and keep adding more little by little til it "looks right" and move on :) DO NOT add salt! There is plenty of salt in the butter, chicken stalk, and cheese to meet your needs! IN FACT you may want to opt for low sodium chicken stalk and/or unsalted butter. I happen to like the salt. :)
Provided by mrsironchefnot
Categories < 30 Mins
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a large deep sauce or frying pan: Melt butter on MEDIUM LOW heat! Nice and slow! I tend to think mine will get done faster if I turn up the heat a bit and I ALWAYS burn my butter -- Learn from my mistakes! GO SLOW!
- Whisk in flour til it is a smooth, slightly thickened, liquid. Typically refered to as a "rue". This may take slighly more OR LESS than 1/4 c flour. It should be completely smooth and still liquid though!
- Add 1/4 c milk (more or less). WHISK! DON'T STOP WHISKING! Your liquid will become an almost immobile mass in your pan. YAY! :) Keep adding milk til you are comfortable with the texture.
- Add Chicken Broth SLOWLY as with with the milk whisking the whole time. Your looking for a slightly thinner sauce than you'll want over all because the cheeses will begin to thicken it and as it cools, it gets even thicker still. Most will probably already know these steps as it's fairly common procedure but I HAD to list them for those of you who have not experienced this method. Alot of gravy's, soup's, and sauces will call for similar treatment. And who doesn't LOVE butter!? Don't answer that -- My husband doesn't! lol But he loves this recipe!
- Now add your cheeses, garlic, parsley, and pepper. WHISK! lol
- TASTE TEST! If your eyes don't close in a quick moment of bliss, you probably need a little more cheese or spice! :) Also: This would be when you add things like pepared diced chicken or shrimp or veggies, just continue on medium low heat til warmed through. ENJOY!
Nutrition Facts : Calories 617.8, Fat 54.2, SaturatedFat 33.7, Cholesterol 145.2, Sodium 1192.4, Carbohydrate 19.8, Fiber 1, Sugar 0.8, Protein 14.6
WHITE SAUCE FOR PASTA
My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.
Provided by KEIRISTY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 7.8 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 418.8 mg, Sugar 2.9 g
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