How to add pasta to make a tasty, juicy and savory dish? The only answer is a delicate and fragrant sauce. The most popular and simple in the performance of chefs is called cream sauce. Having added various ingredients such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish every day..

Classic recipe
how приготовить сливочный соус для пасты
Ingredients amount
cream (20%) two hundred milliliters
butter Little
flour tablespoon
salt and spice taste
Time for preparing: 20 minutes Calories per 100 grams: 265 Kcal
  1. Pour the flour into the pan without butter and lightly fry until golden brown;
  2. Add the butter and mix well. Fry the flour with butter and pour the cream;
  3. This mixture should be periodically stirred to avoid lumps;
  4. Add salt and spices at the end of cooking..

Creamy sauce with mushrooms of different types for pasta

favorite блюдо

For the preparation of pasta with mushrooms suitable various types of mushrooms. The peculiarity of this sauce is that the mushrooms should be cut as small as possible. Otherwise, it will not be a sauce, but simply mushrooms stewed in cream.

With champignons


  • three hundred grams of champignons;
  • one small onion;
  • two hundred grams of 20% cream;
  • some butter;
  • two teaspoons of flour;
  • half a cup of boiling water;
  • salt, spices.

The dish is cooked for no more than thirty minutes, and its caloric content is 108 kilocalories per 100 grams.

  1. Melt the butter in a heated pan or sauté pan;
  2. Onions and champignons finely chopped and put in the pan. No need to worry if there are too many mushrooms. As a rule, mushrooms are roasted three times;
  3. Fry the mushrooms until all the mushroom juice has evaporated. Now they can be salted;
  4. Gradually add flour to the mushroom mixture, three teaspoons – the optimal amount at which the dish gets the desired consistency of thick sour cream. Mix champignons with flour evenly;
  5. Fill gradually with a glass of boiling water to completely cover the mushrooms;
  6. Heat the cream slightly and add to the mushroom mixture. Boil after adding the cream is no longer necessary.

With oyster mushrooms


  • three hundred grams of oyster mushrooms;
  • two hundred milliliters of cream;
  • butter;
  • half a teaspoon of nutmeg;
  • three cloves of garlic;
  • greenery;
  • salt.

The sauce is prepared for about forty minutes, and its calorie content is 135 kilocalories per 100 grams..

  1. Coarsely chopped garlic and fry in pre-melted butter until soft;
  2. Add the chopped oyster mushrooms and fry until the mushroom juice starts to stand out;
  3. Pour preheated cream into a saucepan and simmer for about seven to ten minutes;
  4. At the end add the salt, add a pinch of nutmeg and chopped greens, mix well;
  5. It should be steeped under the hood for five minutes..

With porcini mushrooms



  • one hundred grams of dried white mushrooms;
  • two hundred milliliters of cream;
  • tablespoon flour;
  • butter;
  • salt.

It will take twenty minutes to cook, and the calorie content of the sauce is 140 kilocalories per 100 grams..

  1. Wash the white mushrooms, fill with water and leave for eight hours;
  2. After the mushrooms have swelled up, wash them again, boil them and chop finely;
  3. In a heated saucepan or pan, soften the butter, then add a spoonful of flour and cream;
  4. Now you can add white mushrooms, salt and mix well. Leave to simmer for three minutes..

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How to make tomato and creamy sauce


  • two tomatoes;
  • two onions;
  • two hundred milliliters of cream;
  • two tablespoons of tomato paste;
  • vegetable oil;
  • salt pepper.

It takes about half an hour to fill, and its caloric content is 124 kilocalories per 100 grams..

  1. Peel the bulbs and cut them into small half-goats. Then put in a pan with preheated vegetable oil. Fry chopped onions to a transparent state, stirring constantly;
  2. With a tomato, remove the skin and chop finely. Add the tomatoes to the pan and mix;
  3. Salt and pepper the contents of the frying pan, put two spoons of tomato paste and simmer on low heat for five to seven minutes, stirring intensively;
  4. Add heated cream to tomatoes and bring to a boil. Then stew two – three minutes.

How to cook the sauce with cheese and cream


  • two hundred milliliters of cream;
  • one hundred and fifty grams of hard cheese;
  • a pair of garlic cloves;
  • salt, pepper, nutmeg;

This sauce is prepared with cheese for about twenty minutes, and its calorie content is 193 kilocalories per 100 grams..

  1. We rub cheese on the smallest grater; cheese натираем
  2. Pour cream into a saucepan or stew-pan and heat over low heat; add масло
  3. Add grated hard cheese to cream and heat well. Salt, pepper and add a little nutmeg and chopped garlic;
  4. Mix thoroughly and cook over low heat for three minutes.. sauce готов

Chicken Pasta Dressing


  • one chicken breast;
  • one carrot;
  • a pair of garlic cloves;
  • two hundred milliliters of cream;
  • hard cheese;
  • greenery;
  • vegetable oil;
  • salt pepper.

This dish is usually cooked forty minutes, and its calorie content is 142 kilocalories per 100 grams..

  1. Chicken breast peeled and cut into small thin straws;
  2. Grate carrots on the largest grater, and chop the garlic very finely;
  3. Fry chicken meat in vegetable oil for five minutes, until the chicken gets a golden hue;
  4. Add carrots and garlic to the chicken and fry for another five minutes, then pour the meat and vegetables with water, salt and pepper. Stew;
  5. Ten minutes later add the grated hard cheese and cream. Stew on the smallest fire for about three minutes..

Useful tips

The main ingredient in a creamy sauce, as the name implies, is cream. But if this product is for some reason not available, then it can be replaced with sour cream. Sour cream gives a more sour and delicate flavor, whereas from the cream it is more airy and has a slightly sweetish taste..

So that the cream does not curl up from the heat, it is necessary to warm it up a little before adding to the sauce.

In order not to form lumps, flour, you must first fry a little.

Ready sauce should be stored in the refrigerator and warm before serving..

To make the dish tasty, it is important to properly prepare not only the sauce, but also the pasta itself..

On the packaging is usually indicated the cooking time of pasta, it should be strictly followed..

The paste is boiled mainly in thick-walled containers and added to boiling water, pre-salted.

Sauce paste should be slightly undercooked, usually it comes to readiness, combining with hot sauce..

Since pasta will quickly become limp, pour the sauce over the pasta before serving. Enjoy your meal!