What's a good recipe for a white or creamy pasta sauce?

Question

What's a good recipe for a "white" pasta sauce that's fairly healthy. I don't want anything in a jar, something I can make myself.

Answer 1

SHRIMP AND ASPARAGUS IN WHITE SAUCE

OVER PASTA  

1 stick butter

1 pt. half & half

8 oz. pkg. fresh mushrooms, sliced

1/2 to 1 lb. shrimp (optional)

1 lb. fresh asparagus in 1 inch segments

8 oz. pkg. pasta (any kind)

1-2 tsp. white pepper

3 tbsp. cornstarch

1/2 c. cold water

Parmesan cheese

In large saucepan, melt butter and saute mushrooms over medium heat for 3 minutes. Reduce heat to low. Add half & half and white pepper. Steam shrimp and add to sauce. Cook sauce over low heat for 15-20 minutes, stirring often.

Steam asparagus until tender-crisp, 5-8 minutes. Do NOT add to sauce. Stir cornstarch into 1/2 cup COLD water. Gradually stir into sauce until it thickens, about 5 minutes. Cook pasta and drain per directions.

Put asparagus on serving of pasta, cover with sauce, serve immediately. Sprinkle with Parmesan cheese, if desired. Serves 6 easily.



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WHITE SAUCE FOR PASTA  

THIN WHITE SAUCE:

1 tbsp. butter

1 tbsp. flour

1/4 tsp. salt

1 c. milk

MEDIUM SAUCE:

2 tbsp. butter

2 tbsp. flour

1/4 tsp. salt

1 c. milk

OTHER INGREDIENTS:

Oregano and or spike

Parmesan cheese

Sour cream

Salt and pepper

Garlic salt or powder

Can use white cooking wine

Basic white sauce: in saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.

Add to white sauce seafood or veggies and serve over pasta (linguini).

Answer 2

look up "penne ala vodka" on epicurious.com or foodtv.com

Answer 3

Try this one, it's really good and healthy. Make sure to serve it warm as the cream cheese tends to thicken as it cools. To re-warm just add a little milk to it, enjoy!

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)



In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:

  I serve this with chicken Parmesan, salad, and garlic bread.