LIGHT PASTA AND CHEESE SAUCE
This is a lighter, quick and easy version of normal pasta with cheese sauce and tastes just as good.
Provided by Pantheress
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta as directed; drain well.
- Mix milk, flour and chicken broth in electric mixer.
- Cook in a pan, stirring constantly, until the mixture thickens. Then add in the cheese; stir constantly until cheese melts.
- Add the sauce to pasta and serve immediately.
PASTA WITH HERBED CHEESE SAUCE
Steps:
- In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
- Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.
CHEESE SAUCE WITH PASTA
A tasty, simple dish, season well. Feel free to add your own vegetables in.
Provided by foodaholic97
Time 40m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Cook pasta in a large saucepan of boiling salted water for 8-10 minutes. Drain and set aside.
- Melt butter over medium heat in a large saucepan. Add flour, stir to form a roux, cooking for a few minutes.
- Whisk in milk a little at a time. Add cream and mayonnaise if necessary, for extra thickness. Cook for 10-15 minutes till a thickened and smooth sauce.
- Preaheat grill to hot. Remove sauce from hob and add most of cheese leaving a handful (around 4oz). Stir until cheese is melted.
- Add pasta mix and place in an ovenproof dish. Sprinkle on rest of cheese. Place in oven until brown and bubbling.
PASTA WITH MUSHROOM CHEESE SAUCE
Make and share this Pasta With Mushroom Cheese Sauce recipe from Food.com.
Provided by tinctoria
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat the oil in a saucepan, add onions, garlic and mushrooms and saute until soft.
- Add cream and simmer until sauce starts to thicken,.
- With a wooden spoon, stir in the mersey Valley, reduce heat.
- Season with salt and pepper, add basil.
- Cook pasta in plenty of salted boiling water, drain and toss with the sauce.
- Sprinkle with grated parmesan cheese and serve in a pasta dish.
- Serve with some crusty bread and a tomato and onion salad.
Nutrition Facts : Calories 734, Fat 36.5, SaturatedFat 18.8, Cholesterol 88.8, Sodium 805.9, Carbohydrate 76.8, Fiber 3.6, Sugar 3.7, Protein 25.5
PASTA WITH PIEMONTESE CHEESE SAUCE
While no cheese sauce can get away with the "skinny" moniker, this one isn't terribly sinful because it's milk-based rather than cream-based. The addition of gooey Piemontese cheese makes it silky, rich, and smooth. I suggest La Tur, a soft-ripened cheese made from a blend of sheep, cow, and goat's milk. If you cannot find it, look for Taleggio, which is from nearby Lombardia and makes a fine substitute. If these suggestions may as well be Greek (Italian) to you, and your local grocer doesn't carry either of these cheeses, look for something with a soft, creamy consistency, such as a triple-creme Brie.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and stir with a wooden spoon for 3 minutes, to eliminate the raw flour taste from the finished sauce. Add the milk in a slow, steady stream, whisking vigorously to avoid clumping. When the milk mixture begins to simmer, turn the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the cheese all at once, along with the nutmeg and salt. Reduce the heat to low and stir constantly to melt the cheese into the sauce. The sauce is ready when there are no more clumps of cheese, but it can be held over the lowest heat setting on your stove for 15 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately.
BACON PASTA WITH CHEESE SAUCE AND THYME
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat.
- Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water.
- Melt butter in a small saucepan.Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and 1/2 cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses.
- Return skillet to medium-high heat; add 1/2 cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, 1/4 cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.
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