Spaghetti in creamy sauce with chicken, pork and fish. Quick and festive dishes of spaghetti in creamy sauce

Sometimes every housewife wants not to complicate her life by baking piglets in the oven, but at the same time, cook something new, more interesting than sausages and peas. That's why we love them simple recipes like this one. It will be especially good if you use homemade pasta instead of pasta.

Macaroni in creamy sauce and cheese

This dish is prepared in literally half an hour and will appeal to those who like to eat deliciously and at the same time save time, and is also suitable for vegetarians, as it contains a lot of protein, and simply for lovers of food with a cheesy taste. By the way, the pickled cheese used in the recipe is also very healthy, thanks to high content calcium, magnesium, potassium, folic acid, protein, and other vitamins and minerals.

Products:

1. Packaging of any pasta, preferably from durum varieties wheat

2. Approximately 100-150 grams of “Russian” cheese and pickled cheese"Chanakh"

3. One onion and a clove of garlic

4. Two tomatoes (lovers of pure creamy flavors may exclude this ingredient)

5. Approximately 450-500 gr. cream 10% or 20% fat

6. Salt, pepper, rosemary (small pinch)

How to cook pasta in cream cheese sauce, recipe

First of all, cook according to the method indicated on the package. Spaghetti goes well with our sauce, but homemade pasta is, of course, best:

While the pasta is cooking, chop, preferably finely, onions, garlic and tomatoes. Fry until done vegetable oil(olive or sunflower). In this case, it is better to fry the onion a little at first, adding tomatoes and garlic a little later.

While the vegetables are roasting, grate coarse grater cheeses.

When the vegetables are ready, you need to pour the cream directly into the pan.

Then you need to add rosemary, pepper and salt, mix everything and bring to a boil over medium heat. You need to be careful with spices: not everyone likes the smell of rosemary, so you shouldn't add too much of it. If desired, rosemary can be replaced with basil, which is also important not to overdo: a small pinch is enough.

As soon as the sauce begins to boil, add the pre-grated cheeses, stir carefully and bring to a boil over low heat. We give cheese mass simmer for a few minutes. During the process, it is important not to forget to stir it periodically.

Now that the pasta and cheese sauce ready, combine them together and mix thoroughly. It is most convenient to do this in the frying pan where the sauce was prepared. Everything is ready!

Sauces in all cuisines of the world add a special note to the creation of a culinary symphony; their skillful preparation enriches any dish.

This also applies to pasta, which Italians eat every day.

Only thanks to the variety of sauces, the people of Italy never got tired of pasta for many centuries.

Why are sauces needed?

The meaning of sauces.

Sauces enhance food: it acquires visual appeal and becomes even more pleasant to the taste.
Sauces help diversify dishes that are prepared from the same set of boring ingredients.
Seasoning sauces make the housewife’s work easier and reduce the time it takes to come up with new dishes.

How did the sauces come about?

Today, few people think about the history of sauces that have become firmly entrenched in cookbooks: they have existed for so long.

It is difficult to accurately recreate the entire history of the appearance of sauces down to the smallest detail - and we don’t need this - but it’s still interesting to take a peek into their vulgarity.
Historians claim that “sauce” comes from the word “salsa,” which was the name for pickled food in Ancient Rome.

Then the Romans transferred this name to all spicy or salty pureed mixtures.
The history of sauce acquired particular significance during French cuisine, which flowed in the 17th - 19th centuries with its culinary innovations and delights.
This is how the concept of “sauce” became firmly established in the French language, and with it a huge list of its various variations.

The modern interpretation of the word “sauce” says that it is a homogeneous complex mass, which can be either cold or hot, consisting of a base and various flavoring additives and served as an accompaniment to the dish.

Cream sauce for pasta.

The basis of this sauce is cream, which, due to its fat content, gives thickness and richness to pasta (and not only it), simply enveloping it.

There are many options for making creamy sauces.
In addition to cream, they mainly contain vegetables and cheeses (maybe even fish and meat).

Classic creamy sauce.

Classic culinary arts characterized by simplicity, clarity and harmony.
Traditionally, cream sauce is made without cheese.

We will need:

cream 20% fat – 200 ml;
butter and flour - 1 table each. spoon;
salt and pepper.

Cooking stages.

First the flour is toasted. It should acquire a golden hue (it is important not to overcook - otherwise the sauce will taste burnt).
Softened butter is added to the flour and the mixture is thoroughly mixed.
Then comes the turn of the cream. They are poured in slowly and constantly stirring the mixture being prepared.
It is advisable to follow several recommendations, which we will discuss below.
All that remains is to add salt, add pepper and finish.

The sauce, as you can see, is prepared simply in an elementary way.

Having mastered the science of preparing a basic sauce, you can begin to introduce and use various additional components- for example, cheese.

Again, you should not pay attention to the words of the French chef Brillat-Savarin, who assures that everyone can learn to cook and fry, but preparing the sauce requires exceptional talent.

In fact, the decisive basis of any cooking is the desire to comprehend previous experience and the desire to enrich it.
And this is quite achievable.

So, we will need:

Heavy cream – 200 g;
hard cheese – 150-200 g;
garlic – 1-2 cloves;
nutmeg;
as well as pepper and salt.

Preparation:

You need to grate the cheese.
Heat the cream over the fire. Why pour them into a container familiar to the housewife?
Pour cheese into the cream. While it heats up and melts (3-4 minutes), the resulting mixture must be constantly stirred.
Then add chopped garlic, nutmeg, salt and pepper.
Everything is kept on low heat for another 2-3 minutes.

Some housewives advise using during cooking, as an addition, processed cheese and butter.
These ingredients will help make the sauce richer and thicker.

A few secrets for making creamy sauce for macaroni with cheese and without cheese.

Creamy sauces should not be overcooked high temperature: they begin to separate into protein and fat components.
Liquid should not be added to the preparation of cream sauce: the cream will not thicken and the taste will not be as expected.

Pasta seasoned with creamy sauce will become incredibly tasty and one of the favorite dishes of all your family and friends.
But this is precisely the goal of a cook.

IN culinary world It is believed that a well-prepared sauce is already half the success. Therefore, today’s material is dedicated to those who want to know how to make a truly delicious creamy spaghetti sauce.

Creamy spaghetti sauce: “classic”

high fat cream - 240 gr.
garlic cloves - 2 pcs.
flour (sifted) - 30 gr.
butter - 60 gr.
dill (greens) - 30 gr.
spices - to your taste

Creamy spaghetti sauce traditional recipe It turns out surprisingly tender.

1. Prepare a frying pan or saucepan. Place the butter inside and melt. Add cream and pre-sifted flour. Time for 6 minutes, stir and simmer over low heat.

2. After the specified time, add the garlic cloves passed through a press and chopped dill. Mix the ingredients again, cook for another minute and turn off.

3. Season with spices to your taste, cover the saucepan with a lid and let stand for a third of an hour.

Bechamel sauce for spaghetti

flour (pass through a sieve) - 50 gr.
milk - 0.7 l.
butter - 70 gr.
vegetable oil - 60 ml.
spices - to your taste

1. Before preparing the creamy Bechamel sauce for spaghetti, melt the butter and combine it with vegetable oil.

2. Pour in the flour passed through a sieve in portions. Place the container on the fire, simmer at medium power and pour in the milk in a thin stream.

3. Mix the ingredients, sprinkle with spices and don’t forget to add salt. Once bubbling begins, reduce the burner to low and set aside for 10 minutes.

4. Boil the contents until it reaches the thickness you need. You can vary the consistency by adding milk.

Creamy mushroom sauce for spaghetti

champignons - 0.5 kg.
high-fat cream - 160 gr.
onions - 2 pcs.
spices (any) - to your taste

1. Fry the diced onion in butter until half cooked.

2. Rinse the mushrooms, chop them into slices along the stem and add to the onion. Bring to the point of loss of volume and readiness.

3. When the liquid has evaporated from the frying pan, add cream and season with spices of your choice. Add some salt.

4. Boil the ingredients until the sauce reaches the desired consistency.

Now you know how to make a delicious creamy mushroom sauce for spaghetti.

Spaghetti with seafood in creamy sauce

cream with fat content from 25% - 75 gr.
butter - 30 gr.
seafood (to choose from) - 0.2 kg.
spaghetti - 0.25 kg.
vegetable oil - 30 ml.
garlic cloves - 2 pcs.
dill, parsley (greens)

This recipe couldn't be easier. The taste of the final dish will amaze even the most sophisticated gourmet!

1. Combine 2 types of oil in a frying pan and heat. Chop the garlic clove into 4 parts and fry. After 3 minutes, remove and discard.

3. Into a frying pan with “garlic” oil, add thawed and washed sea cocktail. Cook on medium power for 3 minutes.

4. Add cream to seafood, stir and simmer on low power for 5 minutes. Chop the greens and season with salt and pepper. The sauce is ready.

5. Place the boiled spaghetti on serving plates. Pour creamy sauce with pieces of seafood and treat your guests.

Spaghetti with shrimps in creamy sauce

shrimp (king) - 0.6 kg.
olive oil - 90 ml.
durum spaghetti - 0.5 kg.
garlic - 4 cloves
fresh basil and parsley - 40 gr.
heavy cream - 340 ml.

The recipe for making creamy sauce is very simple. Spaghetti dressing adds a sophisticated touch to the dish.

1. Boil pasta until classical technology. At the same time, start preparing the sauce.

2. Chop the garlic into thin slices and fry in oil until golden brown. After that, take it out and throw it away.

3. Place peeled shrimp in aroma oil. Fry seafood until golden. Pour in the cream and simmer over low heat until the mixture thickens.

4. Add herbs and any spices to your taste. Simmer the sauce for another 10 minutes. Add to pasta and enjoy.

Spaghetti with cream and bacon

egg - 4 pcs.
heavy cream - 60 ml.
vegetable oil - 65 ml.
spaghetti - 360 gr.
garlic - 3 cloves
nutmeg and ground pepper- a pinch
Parmesan - to your taste
bacon slices - 120 gr.

Spaghetti with bacon in creamy sauce turns out very tender and flavorful. The recipe is simple.

1. Boil pasta in salted water. At the same time, fry the garlic pieces in 30 ml. oils

2. Add bacon. Get a golden brown crust. The pieces should not be hard. In a separate container, mix all the spices, cream and eggs. Set the sauce aside.

3. Add the spaghetti to the bacon in the pan. Simmer for a few minutes. Pour in the sauce and stir quickly.

4. Heat the dish until the eggs begin to thicken. Serve spaghetti hot. Garnish with grated Parmesan.

Spaghetti with salmon in cream sauce

onion - 1 pc.
lemon - 0.5 pcs.
spaghetti - 0.4 kg.
cream cheese - 130 gr.
fresh salmon - 0.7 kg.
cream - 130 ml.
frozen peas - 85 gr.
peppercorns - 5 pcs.
flour - 35 gr.
Maggi cube - 0.5 pcs.
olive oil - 65 ml.
laurel - 1 pc.
fresh parsley - 20 gr.

The recipe for such a dish is easy to implement. Since making creamy sauce is quite simple, you need to purchase the remaining ingredients for spaghetti.

1. Pour 250 ml into a saucepan. water. Wait for it to boil. Add some salt and add Maggi cube. Add laurel, pepper, lemon juice and zest there. Stir the mixture and add the fish pieces. Boil over low heat for about 15 minutes.

2. Place salmon on a plate. Divide the fish into small pieces and make sure there are no bones. Strain the broth.

3. Heat vegetable oil in a frying pan. Fry finely chopped onion in it until transparent. Add cheese and cream, stir until smooth.

4. Pour in the broth and wait for it to boil. Slowly start adding flour. Do not allow lumps to form. Add salmon and peas. You can add a little salt.

5. Wait for the composition to boil. At the same time, cook the pasta until half cooked. Mix with ready-made sauce. Garnish the dish with chopped herbs. Taste it!

It's not hard to figure out how to make a creamy sauce. There are quite a few recipes for spaghetti dressing. Don't be afraid to experiment. Original dish will not leave anyone indifferent.

Pasta sauce is an indispensable product when you need to quickly and tasty feed your family. By using various sauces: cheese, cream, mushroom, tomato plain pasta turn into real luxurious dish, and from the same product every time completely different dishes are obtained.

In general, pasta is flour products, intended for further heat treatment, usually boiling or baking. They are made from durum wheat, but sometimes rice or buckwheat flour, as well as flour from soft varieties wheat. In one form or another, this product is present in almost every cookbook of any nation, and for some, pasta has been elevated to the rank of national treasure.

It is believed that pasta was first invented in Italy, although few know that China can also lay claim to being the inventor of this pasta. flour product . Even in Ancient China, there are references to noodles, and some historical sources claim that Marco Polo brought pasta to Italy from this country. There are several more fascinating versions of the origin of pasta. Be that as it may, now this product is considered one of the most common side dishes. What if you cook it with pasta? delicious sauce, then a banal side dish easily turns into an independent dish.

There are many complex and simple recipes these flavorful gravies. More hearty options suggest the presence meat ingredients, for example, minced meat, bacon, ham. Eat lean sauces, where there is no sour cream, milk, cream, eggs and various meat products, and the basis of the dish is vegetables, mushrooms, spices and vegetable oil. But still, the most popular sauces are those made with tomatoes, cream or sour cream, and cheese. Almost all gravies use vegetable oil, garlic, herbs, and grated cheese (usually Parmesan). Among the spices, traditional black pepper, oregano, nutmeg, basil, and chili pepper are added to the sauces. Also, gravies often contain ingredients such as mushrooms, seafood, nuts, chicken, minced meat, bacon, all kinds of vegetables and fruits, vinegar or wine and fresh aromatic herbs.

Secrets to making the perfect pasta sauce

Sauces can turn even the simplest dish into a real one. culinary masterpiece. You can find a lot of recipes for these aromatic gravies, some are suitable only for fish dishes, others for meat, we have offered several options for recipes for pasta sauces. Each of them will turn plain pasta V gourmet food, and thus diversify your daily diet. About how to make delicious pasta sauce, experienced chefs will tell you:

Secret No. 1. If the tomatoes used for cooking are very sour, add a little sugar to the sauce.

Secret No. 2. Feel free to add herbs to the sauce. It is good to use cilantro, parsley, dill, basil, celery, and spinach.

Secret No. 3. For a more piquant taste tomato sauce you can pour in a little red wine (50 ml).

Secret No. 4. Sauces according to the proposed recipes are suitable not only for pasta. They go well with any chicken, meat, fish or vegetable dishes.

Secret No. 5. If you want to get a more uniform consistency of the sauce, then after cooking, bring it to a puree in a blender.

Secret No. 6. Instead of fresh tomatoes you can use the pulp canned tomatoes or replace them with tomato paste.

Gentle cream cheese sauce prepared on the basis classic bechamel When the flour is fried, butter, cream and spices are added. Then the mass is brought to the desired thickness. To get a cheese sauce, we will add a little cheese, garlic and herbs to this base. Cream can be replaced fresh milk, so the calorie content of the dish will decrease slightly. This sauce also goes well with meat or fish dishes.

Ingredients:

butter - 4 tbsp;
flour - 3 tbsp;
cheese - 150 g;
garlic - 2 cloves;
greens - to taste;
cream - 150 ml;
pepper, salt.

Cooking method:

Pour the flour into a dry hot frying pan and fry for 4 minutes until creamy.
Add butter, mix the mixture, and cook until the fat is completely melted.
Pour the cream into the pan and prepare the sauce, stirring constantly over low heat.
Chop the garlic, finely chop the herbs, grate the cheese. Place these ingredients in a frying pan. Salt, pepper, mix the mixture.
Bring the mixture to the desired degree of thickness over the lowest heat, then season the pasta and serve.

Interesting from the network

Tomato sauce goes great with everything pasta, giving them a rich aroma and spicy taste. Also great for making pizza. Neither meat nor dairy products are not included in its composition, so the sauce can be safely consumed during Lent. Vary the flavor of the dish by adding some fresh herbs, such as cilantro or parsley. This sauce will be an excellent alternative to store-bought ketchup.

Ingredients:

tomato paste - 1 tbsp;
tomatoes - 300 g;
garlic - 2 cloves;
olive oil - 4 tbsp;
onion - 1 pc.;
oregano, basil, rosemary, marjoram - to taste;
pepper, salt.

Cooking method:

Peel the onion and garlic and cut into small cubes.
Wash the tomatoes, place them in a separate bowl, and pour boiling water over them for 2 minutes. Drain the liquid, remove the skin from the tomatoes, and finely chop the pulp.
Pour olive oil into a frying pan and fry the chopped onion until soft.
Add garlic to the onion, stir, cook for about 2 minutes.
Add tomato pulp to the vegetables in the frying pan, season the mixture a little with salt, mix, add tomato paste, pour in about 100 ml of water. Simmer over low heat for about 15 minutes.
Then add dried basil (you can use fresh), marjoram, rosemary, oregano, pepper. Mix the sauce and cover with a lid. Simmer over very low heat until thickened and moisture has evaporated (about 30 minutes). After cooking, let the sauce sit for 10 minutes and use.

This creamy sauce makes an excellent addition to pasta or meat dishes. The aromatic gravy is made from cream with the addition of bacon, onions, garlic and olive oil. If desired, replace the cream with sour cream.

Ingredients:

heavy cream - 250 ml;
cheese - 75 g (parmesan);
olive oil - 5 tsp;
shallots - 3 pcs.;
bacon - 450 g;
yolk - 3 pcs.;
onion - 1 piece;
garlic - 3 cloves;
spices to taste.

Cooking method:

Peel the garlic and chop finely. Grate the cheese on a fine grater.
Chop the shallots and fry them olive oil until soft.
Cut the bacon into strips and the onion into half rings.
Add regular onion and chopped bacon to the shallots, fry for 10 minutes, add chopped garlic. Mix the mixture and remove from heat.
In a separate container, beat the yolks, add grated cheese and cream. Beat the mixture well and add to the onions and bacon. Mix the sauce well. If desired, add greens.
This creamy sauce goes perfectly with large pasta or pasta, it can also be offered with boiled chicken, cutlets or other meat dishes.

This creamy mushroom sauce will give your pasta exquisite taste and subtle aroma. You can use any mushrooms, but it is better if the choice falls on fresh champignons. Don't be afraid to experiment with seasonings, add them to your taste.

Ingredients:

sour cream - 200 ml;
mushrooms - 600 g;
broth - 400 ml; (chicken, vegetable);
walnuts - 100 g (shelled);
flour - 1 tbsp;
vegetable oil - 2 tbsp;
butter - 100 g;
onion - 1 pc.;
greens - to taste;
spices, salt.

Cooking method:

Wash the champignons and cut into thin slices.
Peel the onion and chop it. Fry champignons and mushrooms in vegetable oil until soft.
Place butter in a hot frying pan, add flour, mix well until smooth. Pour in the broth. Cook until thickened.
Add fried champignons with onions and stir. Next, cook the sauce over very low heat, stirring occasionally (about 20 minutes).
At the end, add chopped herbs and walnuts.

Now you know how to prepare pasta sauce according to the recipe with photo. Bon appetit!

When I'm tormented by thoughts on what to cook, the thought process often leads me to this simple and very tasty Italian dish. Macaroni with cream sauce and grated cheese is eaten by everyone in my family, including young children. Of course, so delicious! And it’s done faster than the same pasta in the navy. True, the kids don’t like it when I add shrimp, mussels or sea cocktail to the pasta. Which, in general, is not a problem: adults get more. :) The secret of the creamy sauce is the combination of two flavor components: garlic and lemon juice. Juice, by the way, can be replaced with dry white wine - it makes the taste more “restaurant-like,” so to speak. But I think you know what I mean.

Ingredients:

200 g pasta,
150 g cream (any fat content you like)
2 cloves of garlic,
2 tbsp. tablespoons lemon juice or dry white wine,
150 g cheese,

To choose from:

sea cocktail package,
package of mussels,
250 g shrimp,
150 g ham.

Method for preparing pasta in creamy sauce

Pour water into a large saucepan and place on the stove. Bring water to a boil, add salt and add pasta. If you have long spaghetti, like me, then you don’t need to try to put it all into the water at once. Place them diagonally so that the upper ends remain above the surface of the water. The lower ends of the pasta will soften quickly enough from the boiling water and then you can easily immerse the pasta completely in water.

As soon as the water boils, look at the clock. Cook the pasta for exactly 8 minutes. This is exactly how long it takes to cook the pasta to the al dente stage, that is, until it is half cooked. If you don’t yet know why this is done, then I’ll explain: after cooking, the pasta still has to soak in the creamy sauce and become softer. If you cook them until full readiness, then because of the sauce they will become watery, as if they were boiled.

While the pasta is cooking, make a simple sauce. Pour the cream into a container, grate the garlic on a fine grater, cut the lemon in half and squeeze out the juice with a tablespoon. Make sure that the bones do not get into the cream!

Stir everything until the cream partially thickens (about a minute and a half).
The finished pasta can be placed in a colander or removed using special tongs (they remind me very much of a smaller copy of the ones my mother used to stir laundry in the boiler). Now all that’s left is to mix the pasta with the sauce and let it soak for a couple of minutes.

Three cheese on a fine grater. Place the pasta on a plate, sprinkle with cheese and peeled shrimp, boiled mussels or sea cocktail.
I advise you to prepare a larger portion. It tastes better than you think.

Bon appetit!