This classic Italian pasta preparation is best with a delicate, fresh pasta that complements the tender cubes of butternut squash and the cream sauce. Toasted walnuts, feta, and dill fronds top it off, but try it with blue cheese if you have it. This shocking pink sauce is made from pureed roasted beets with garlic, red wine vinegar, and creme fraiche to keep it from being too sweet - plus hidden white beans for extra body and nutritional benefits. Creamy beet linguine with walnuts and feta The poblano pepper and goat cheese add more layers that keep it from being a one-note, and warm spices sneak in, too. This recipe is ideal for fall, but unlike your latte, it’s full of real pumpkin flavor that is as creamy and gently sweet as can be. Pumpkin poblano pasta with shrimp and baby bok choy We added bell peppers and onions, too, but you can really use whatever vegetables you most like to roast (and whatever is in season). This is perfect for using up zucchini and other summer squash. Spaghetti with roasted vegetables, pine nuts, and olivesĪ super chunky sauce of roasted veggies is perked up by briny olives and Parmesan. If you’re short on pesto inspo, we’ve got you covered with some ideas:ĩ. Spinach pesto stands out as perhaps the most all-purpose of the bunch, however, with a mild taste that won’t overwhelm you with an overload of greenage, as some others do. And, you can catalog it as a whole genre of tomato-less sauces on its own. You can make it from virtually any leafy green pesto. The toasted nuts bring an earthy richness to this dish, while the herbs add fragrant overtones, creating a sophisticated marriage of flavors and textures - and that’s before you even get to the tangy, silky creme fraiche sauce and naturally sweet pumpkin pasta. Hazelnuts and sage make for a pretty magical duo. Pumpkin gnocchi with sage creme fraiche sauce Bucatini with bacon cream sauceĬream also pairs perfectly with bacon, and this simple sauce will gladly go with any noodle in your pantry. Hankering for a traditional mushroom cream sauce? This one is quick to make from scratch and clings to every strand of spaghetti like a satin robe. (And don’t miss these eight hacks for levelling up boxed mac and cheese.) 5. We probably don’t need to remind you that mac and cheese is the nontomato-based pasta dish par excellence.īut in case you’ve forgotten, well, it’s time to reacquaint yourself with the gooiest, cheesiest, and rib-sticking-est recipe of them all. If you plan on having leftovers, you may want to make some extra sauce and reserve a bit to mix in the next day, as the pasta will absorb a lot of it overnight. Add some garlic for a bit more kick as well. But you can use spicy or mild sausage as you prefer. This easy Parmesan cream sauce is a little lighter than Alfredo and pairs especially well with chicken sausage. Creamy pasta with chicken sausage and broccoli The velvety sauce is enjoyable enough on its own over long, flat noodles, or you can top it off with mushrooms, chicken, or whatever other cream-loving add-ons your heart desires. Fettuccine AlfredoĪh, good old Alfredo - what would fettuccine be without it? Carbonara folks who want a little extra heat might want to try cacio e pepe. Just toss some eggs, a couple of cloves of garlic, and a generous handful of Parmesan together into a silky, noodle-clinging sauce. Real deal carbonara doesn’t need any cream.
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