Parmesan Pasta Sauce Mix Recipes

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GARLIC PARMESAN CREAM SAUCE OVER PASTA



Garlic Parmesan Cream Sauce over Pasta image

Make and share this Garlic Parmesan Cream Sauce over Pasta recipe from Food.com.

Provided by anonymous

Categories     Healthy

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb pasta
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 tablespoon chopped garlic (or minced)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons flour
1 cup milk
1 cup chicken broth
1 -1 1/2 cup shredded parmesan cheese (grated will not work well, shredded works best!)
salt and pepper
4 -5 scallions (green onions, diced with scissors)

Steps:

  • Cook pasta according to directions.
  • When pasta is half way done, start with cream sauce in separate pot.
  • Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
  • Mix in flour until combined.
  • Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
  • Add parmesan and stir until melted.
  • Serve over pasta, and top with green onions.
  • Option: Add cooked, diced chicken.

BASIL PARMESAN PASTA SAUCE



Basil Parmesan Pasta Sauce image

"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 garlic clove, minced
1/4 cup olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups fat-free milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Hot cooked spaghetti or linguine

Steps:

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Nutrition Facts :

FRESH PASTA WITH PARMESAN BUTTER SAUCE



Fresh Pasta with Parmesan Butter Sauce image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 1/3 cups (300 grams) all-purpose flour, plus more for dusting
2/3 cup (100 grams) durum flour
4 eggs, room temperature, whisked
Water (if necessary)
Sea salt
1 cup vegetable stock
4 tablespoons butter
Freshly cracked black pepper
1 cup grated Parmigiano-Reggiano, plus more for garnish
Fresh parsley, mint or basil leaves, for garnish

Steps:

  • For the pasta: You can prepare the dough either using a stand mixer or by hand.
  • Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
  • By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
  • Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
  • For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
  • Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.

SIMPLE PASTA WITH PARMESAN



Simple Pasta With Parmesan image

Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.

Provided by 3KillerBs

Categories     Toddler Friendly

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb pasta, cooked (any type)
3 -4 tablespoons butter or 3 -4 tablespoons olive oil
1/4-1/3 cup grated parmesan cheese
1/8-1/4 teaspoon garlic powder
fresh ground black pepper

Steps:

  • Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
  • Dot pasta with butter or drizzle with olive oil.
  • Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.
  • Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
  • Serve, passing the pepper grinder at the table.
  • You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.

EGGPLANT PARMESAN PASTA



Eggplant Parmesan Pasta image

The unassuming eggplant is the star of this comforting weeknight pasta that manages to capture the flavors of traditional eggplant Parmigiana without the fuss of frying, layering and baking. Cubed eggplant is browned with onion and garlic until golden, then simmered in a quick pantry-friendly tomato sauce until meltingly tender. Mezze rigatoni, fusilli and shells all do great jobs of capturing the thick sauce. The pasta is finished with slivers of fresh mozzarella that soften and offer cool, creamy bites, and a final sprinkling of a Parmesan bread-crumb topping offers familiar moments of crunch to contrast the creamy sauce.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
3/4 cup panko bread crumbs
Kosher salt and black pepper
1/2 cup finely chopped yellow onion (from 1 small onion)
3 garlic cloves, minced
1 1/2 pounds eggplant, peeled and cut into ½-inch cubes (8 cups)
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1 basil sprig, plus ⅓ cup coarsely chopped basil leaves
1/4 teaspoon dried oregano
1 pound short pasta, such as mezze rigatoni, fusilli or shells
2 tablespoons freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella, thinly sliced and at room temperature

Steps:

  • In a high-sided large (12-inch) skillet with a lid, heat 2 tablespoons of the oil over medium. Add panko, season with salt and pepper, and cook, stirring constantly, until golden and crispy, about 2 minutes. Transfer to a plate. Set a large pot of salted water to boil.
  • Wipe out the skillet and heat 2 tablespoons of the oil over medium. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add eggplant and drizzle over the remaining ¼ cup oil. Season with salt and pepper, and cook, stirring occasionally, until eggplant is softened, about 8 minutes. Add in tomato paste and stir constantly until lightly caramelized on the bottom of the skillet, about 2 minutes. Add crushed tomatoes, basil sprig, oregano and 1½ cups of water, and bring to a simmer over medium-high heat.
  • Cover the skillet and reduce heat to medium. Cook, stirring occasionally and smashing some of the eggplant, until the eggplant is very tender and the sauce is thickened, about 15 minutes. Discard the basil sprig.
  • Meanwhile, in the large pot of water, cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
  • Add cooked pasta, reserved pasta water and the eggplant sauce to the large pasta cooking pot, and cook over medium heat, stirring, until sauce thickens and coats the pasta, 2 to 3 minutes. Stir in ¼ cup of the chopped basil.
  • Add Parmesan to the panko and mix well. Divide the pasta in bowls and top each with some of the mozzarella. Sprinkle over cheesy bread crumbs, and garnish with the remaining basil.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

PARMESAN PASTA



Parmesan Pasta image

No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 oz. spaghetti, uncooked
1/4 cup (1/2 stick) butter or margarine
1 clove garlic, minced
1/2 cup KRAFT Grated Parmesan Cheese
2 medium tomato es, chopped (about 1 cup)
1/4 cup chopped fresh parsley

Steps:

  • Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
  • Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
  • Add cheese; mix lightly. Top with tomatoes and parsley.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g

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Top Asked Questions

How to cook garlic Parmesan pasta sauce?
This quick and easy creamy garlic parmesan pasta sauce recipe is ready in 15 minutes and can accompany any type of pasta you wish. Boil a saucepan of water (with a pinch of salt) and cook your pasta for the time recommended on the packet. In the meantime, finely cut your garlic cloves and cook them for 2 minutes in the butter in a saucepan.
How do you make the perfect pasta sauce?
In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.
How do you make Parmesan pasta with 5 ingredients?
My go-to recipe – this Easy Parmesan Pasta is only 5 ingredients and dinner is on the table in under an hour. This is an easy pasta recipe that the kids and adults love! Bring a large pot of water to a boil. Salt the water generously. Add the pasta and cook until al dente. When the pasta is done, reserve a mug full of the pasta water.
What is the best way to make Parmesan cream sauce?
Super easy parmesan cream sauce that works great with noodles or on top of chicken. I use skim milk to make it a bit nicer on the hips instead of the traditional heavy cream or half and half. Join the conversation! AMT. PER SERVING % DAILY VALUE Melt butter in small skillet or sauce pan over medium heat.

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