Light Creamy Pasta Sauce Recipe

PASTA WITH CREAM SAUCE



Pasta with Cream Sauce image

This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
Calories 358 calories
Fat17g fat (8g saturated fat)
Cholesterol41mg cholesterol
Sodium181mg sodium
Carbohydrate44g carbohydrate (2g sugars
Fiber2g fiber)
Protein8g protein.

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

PASTA WITH VODKA CREAM SAUCE (LIGHT)



Pasta With Vodka Cream Sauce (Light) image

Make and share this Pasta With Vodka Cream Sauce (Light) recipe from Food.com.

Recipe From food.com

Provided by Redsie

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
1/2 cup vodka
1/4 cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil

Steps:

  • Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.
  • Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
  • Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE



Pasta Primavera in Light Pink Cream Sauce image

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

Recipe From allrecipes.com

Provided by Jcd317

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 16

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved
Calories406.3 calories
Carbohydrate44.5 g
Cholesterol33.3 mg
Fat22.1 g
Fiber6.3 g
Protein11.7 g
SaturatedFat8.8 g
Sodium307.2 mg
Sugar6.5 g

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.
  • Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
  • Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.
  • Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

LINGUINE WITH LEMON-CREAM SAUCE



Linguine with Lemon-Cream Sauce image

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
Calories640 g
Fat24 g
Fiber3 g
Protein17 g

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

GARLIC CREAM SAUCE



Garlic Cream Sauce image

This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste. -Joy McQuaid, Darlington, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
4 garlic cloves, minced
4 ounces cream cheese, cubed
1 cup heavy whipping cream
1 cup shredded Parmesan cheese
1/4 teaspoon pepper
Hot cooked fettuccine
Minced fresh parsley, optional
Calories 329 calories
Fat32g fat (20g saturated fat)
Cholesterol94mg cholesterol
Sodium358mg sodium
Carbohydrate3g carbohydrate (2g sugars
Fiber0 fiber)
Protein8g protein.

Steps:

  • In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

WHITE CREAM SAUCE FOR PASTA



White Cream Sauce for Pasta image

This recipe was taught to me by a friend. A very simplistic recipe which gives you many options on what to serve it with. I've had this with ziti, and prefer it with the smooth kind rather than the ridged kind. But any Macaroni product will do.

Recipe From food.com

Provided by Lord Neuf

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs cooked pasta
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
salt and pepper

Steps:

  • Melt butter over low heat in wide sauce pan, or deep skillet.
  • Stir in flour and mix with a wooden spoon until blended.
  • Slowly add milk to pan, careful not to burn it.
  • When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn.
  • If sauce too thick, add more milk.
  • If too thin, add more flour.
  • Add salt and pepper to taste.
  • Pour over warmed buttered pasta, and cover with cheese.
  • Serve immediatlly.

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