7 Different Sauces to Enjoy With Pasta

Bolognese and pomodoro sauces are usually people’s favorites when cooking pasta. However, there are other dressings that will brighten up your dishes with their diverse ingredients and striking colors.

5-Minute Crafts has compiled 7 recipes for you to innovate your food preparations and surprise your guests with.

1. Spinach and almonds

Ingredients:

• 3 cups of fresh spinach
• ½ cup of walnuts
• ⅔ cup of almonds
• 4 tbsp of grated Parmesan cheese
• 1 tbsp of lemon juice
• 4 tbsp of olive oil
• Salt to taste

Preparation:

1. Put the spinach, walnuts, almonds, cheese, and lemon juice in a blender or food processor.
2. Once the pesto has the desired consistency, add the oil and salt.

2. Tomato and basil

Ingredients:

• 2 finely chopped tomatoes without seeds
• 1 clove of garlic
• ⅔ cup of almonds
• 1 cup of fresh basil
• 2 tbsp of grated Parmesan cheese
• 4 tbsp of olive oil
• Salt to taste

Preparation:

1. Grind the almonds, garlic, and basil in a mortar.
2. Add the olive oil and the chopped tomatoes.
3. Add the Parmesan cheese and the desired amount of salt.

3. Carrot and serrano ham

Ingredients:

• 2 large carrots, peeled and chopped
• ½ cup of almonds
• 2 tbsp of grated Parmesan cheese
• 2 oz (50 g) of serrano ham
• 1 clove of garlic
• 1 tbsp of oregano
• 4 tbsp of olive oil
• Pepper to taste

Preparation:

1. Cook the carrots in boiling water for about 5 minutes.
2. Put them in a blender along with the almonds, Parmesan cheese, serrano ham, garlic, and oregano. Blend to your desired consistency.
3. Add olive oil and pepper to taste.

4. Beets and walnuts

Ingredients:

• 2 cups of cooked and chopped beets
• 1 clove of garlic
• ⅔ cup of walnuts
• 2 tbsp of tomato sauce
• 2 tbsp of grated Parmesan cheese
• 4 tbsp of olive oil
• ½ tsp of salt
• 1 pinch of black pepper (optional)

Preparation:

1. Put the beets in a blender or food processor and grind them a little to make the pieces smaller.
2. Add the remaining ingredients and blend to make a smooth paste. Add more olive oil and pepper if necessary.

5. Roasted red peppers

Ingredients:

• 5 red peppers, chopped and seeded
• ⅔ cup of raw pine nuts or walnuts
• 1 clove of garlic
• ⅓ cup of fresh basil
• 3 tbsp of grated Parmesan cheese
• 4 tbsp of olive oil
• Salt to taste

Preparation:

1. Place the peppers and garlic on a baking tray with a little olive oil. Roast them for a few minutes.
2. Place the roasted peppers and garlic, walnuts, basil, and cheese in a blender or food processor. Grind everything to form a smooth paste.
3. Pour in the olive oil and salt to taste.

6. Cottage cheese and Parmesan

Ingredients:

• 5 oz (150 g) of drained ricotta cheese
• 6 tbsp of grated Parmesan cheese
• ½ cup of chopped walnuts
• ¼ cup of milk
• ¼ cup of sunflower oil

Preparation:

1. Put the cottage cheese, Parmesan, walnuts, and milk in a blender or in a bowl of a hand blender. Mix until you obtain a homogeneous paste or cream.
2. Add the oil, little by little, until you obtain the desired consistency.

7. Butternut squash sauce

Ingredients:

• 4 cups of diced butternut squash
• 1 cup of chopped onion
• 2 cloves of garlic, minced
• 2 cups of chicken or vegetable stock
• ¼ cup of Parmesan cheese
• ¼ cup of whole milk
• 1 bay leaf
• 2 tbsp of olive oil
• ⅛ tsp of nutmeg
• Salt and pepper to taste

Preparation:

1. Pour the olive oil into a frying pan and sauté the onion.

2. Add the butternut squash along with the garlic and cook over medium-low heat. Then add the chicken broth, bay leaf, nutmeg, salt, and pepper to taste.

3. Once the squash begins to soften, remove the bay leaf, and with a mixer or fork, stir and mash to get a creamy consistency. Add the cheese and milk and cook for about 3 more minutes.