White sauce based pasta recipes?

4 Responses to “White sauce based pasta recipes?”

1. 
   Heather D
   May 1st, 2008 at 12:56 pm

   White Sauce for Pasta
   1/2 cup butter
   1/4 cup margarine
   2 tablespoons flour
   2 cups milk
   1 1/2 cups cream or half-and-half
   1 (15 ounce) can chicken broth
   3 tablespoons cornstarch
   1 teaspoon salt
   1/2 teaspoon rosemary, crushed
   1 dash nutmeg
   1/2 teaspoon garlic powder
   1 1/2 cups grated parmesan cheese

   1. Melt butter and margarine in saucepan over medium heat.
   2. Add flour and stir.
   3. Add milk and cream, stir.
   4. Mix together broth and cornstarch add to saucepan.
   5. Heat to boiling, stirring constantly.
   6. Boil one minute.
   7. Remove from heat.
   8. Add salt, spices and cheese.

2. 
   tjfashion
   May 2nd, 2008 at 8:39 pm

   Here is a recipe that I found at this website. I have used one similar to this one, but I omit the pesto. It makes a great sauce for pasta!

   Hope this helps!

   1/3 cup all-purpose flour
   3 1/2 cups low-fat milk, divided
   6 Tbs. pesto*, or more to taste
   2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
   1 tsp. salt
   1/4 tsp. ground black pepper
   Directions:

   Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper.

   This sauce came from an Asparagus Pesto Lasagna recipe.

3. 
   Sarah T
   May 3rd, 2008 at 2:32 pm

   Please pardon this if it is not vegetarian. I really don’t know if you drink milk and such. I assume you don’t use chicken broth as it is really chicken based.

   Take 2 tablespoons butter and about 1/3 cup flour. Melt the butter over medium heat and whisk in the flour. It will be a paste. As soon as it is combined add 2 1/2 to 3 cups milk and one teaspoon of butter. Cook it over a medium heat stirring OFTEN so it doesn’t burn.

   I personally add minced garlic, black pepper, flat leaf parsley and cilantro.

   In a skillet I saute zucchini, red bell pepper, yellow bell pepper, chopped carrot and sliced onion all in a small bit of butter.

   I like to use a long, wide, flat noodle. Top the noodles with the cooked vege’s and then pour the sauce over that.

   You may have to adjust salt to your taste.

4. 
   Beancake
   May 4th, 2008 at 10:47 pm

   White Sauce and Variations

   2 Tbsp. butter
   2 Tbsp. flour
   1 cup milk
   dash salt
   dash white pepper

   PREPARATION:
   In heavy saucepan over low heat, melt butter. Stir in flour with a wire whisk. Cook over low heat for three minutes, stirring constantly (This mixture is called a roux). Do not allow the mixture to brown.

   Gradually stir in milk, whisking constantly. Cook over low heat for 3-5 more minutes until sauce begins to thicken. Season to taste. Makes 1 cup.

   Onion White Sauce
   Cook 1 Tbsp. minced onion in the butter until translucent. Then add the flour and continue with the recipe.

   Mustard White Sauce
   Whisk in 1-2 tsp. prepared mustard after the sauce is thickened.

   Curry Sauce
   Add 1-3 tsp. of curry powder (to taste) to the butter and simmer for 1 minute before adding the flour. Continue with the recipe as directed.

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