More Pasta - Creamy!

My last post was about making tomato pasta sauce bases more exciting on the cheap. This one is creamy instead.

You can use different types of creams, thickened or pure or sour cream all work well, as do low fat versions.

Different things work better with tomato based sauces than creamy ones. There is hardly any work to be done for creamy sauces. The same principle as before applies. Get a pot of water on to boil for the pasta, and get everything else happening while that is boiling.

You can put pretty much anything in a creamy sauce, but I generally like strong tasting things with cream, as the cream will damp the strength a bit down a little bit.

So, while you pasta is boiling, chop up whatever you want to use in your sauce (again, get whatever is cheapest)and start cooking it in butter or oil. When you are ready to serve it, drain the pasta, and stir enough cream in to draw all your other ingredients together.

Good ingredients for creamy sauces include:

Mushrooms
Chicken
Bacon
Onion
Garlic
Sundried Tomato
Chargrilled Eggplant
Chargrilled Zucchini
Roasted Capsicum
Chilli
Parsley

Remember again, cut your ingredients small so they cook quickly, and you can have dinner ready is 15 minutes!

A super easy creamy sauce can be made by cooking off a tablespoon or two of pesto, then mixing through cream to make it a sauce consistency.