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This recipe is also easy to veganize too: simply swap out the butter for vegan butter and use egg-free pasta instead of egg noodles. ... This creamy pumpkin pasta sauce, spiked with fresh herbs ...
Scallops & Cherry Tomatoes with Caper-Butter Sauce These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You'll want some whole-wheat angel hair pasta or polenta ...
This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of ...
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries.
Mornay sauce poured over an orecchiette pasta dish. Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms
Agnolotti are prepared by immersion in boiling water. Typically, they are dressed with beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours in the agnolotti pockets. In both cases they may be topped with Parmesan cheese, but no cheese is contained within agnolotti.
Quickly add the egg mixture to the hot pasta and toss for 2-3 minutes so the eggs cook and form a creamy sauce. Add the butter and peas and toss once more. Season with salt and pepper to taste.
A cheese and pasta casserole known as makerouns was recorded in the 14th-century medieval English cookbook the Forme of Cury. [7] It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese, the recipe comparing it to losyns, a dish similar to lasagne. The recipe given (in Middle English) was: