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7 Different Sauces to Enjoy With Pasta

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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.

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