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Creamy Pasta

Vegetarian Pasta Primavera with Fettuccine

As you know my step dad is a vegetarian so I have been adding many different vegetarian recipes to all of my sites lately. The choice really isn’t that hard as so many recipes it really is easy to leave the meat out of them in favor of a recipe that is more inclusive. This is just such a recipe why introduce a meat element into a dish that really doesn’t call for it in the first place. I mean why you would want to add anything to pasta primavera in the first place is beyond me, it is loaded with so much all ready another ingredient would just get lost in the mix.

So although I am not a vegetarian myself (when bacon grows on trees maybe) I am sensitive to the fact that they love good food too and as such I feel inclined to offer them a selection of recipes when possible that will give a well deserved break from meat. I respect anyone’s choice to become a non meat eater I understand all the points and respect people’s right to their own choice.

I am trying to take a much more open attitude to food especially different choices and cultures and as such have made many new discoveries that help keep my job constantly interesting. It seems each and every day I am learning something new about food and when you have been doing this as long as I have that is saying something. This October will be my oldest websites tenth anniversary which in Internet terms is like being Coke. Now one of the reasons I have been able to do this so long is I am constantly trying new things and in my case that means new foods. If you are like me and love exploring new food, then come along for the ride it is just starting out and I promise it will be anything if not interesting to discover where I end up next no matter what site I am doing that day. Continue reading

Chicken Fettuccini in a Mushroom Walnut Sauce

In America Italian food is almost as much a home grown national cuisine as any other. The large number of Italian immigrants brought all their wonderful recipes from Italy and over generations many of these have slow transformed into a sub culture of American cuisine. Many traditional Italian dishes have been worked into our daily lives to the point that we have almost taken ownership of them ourselves.

Don’t believe me did you know pizza is the only food in the telephone book (remember those) that has its own category. It is so much part of American culture that we have taken the wonderful recipes from all over Italy and transformed them into our own style of pizza and this has gotten to the point where even within the US there are distinct regional variations just like a Sicilian pizza is different from a Nepalese pizza so is a New York pizza distinctly different from a Chicago pizza.

In the restaurant business Italian food is among the most popular of all the ethnic cuisines second now only to maybe Chinese and Mexican. It is often said when going out let’s go for Italian food by many not that what they will encounter is anything short of what we Americans have made of traditional Italian fair. Just like food in a Chinese restaurant is highly Americanized so is Italian food. It does not make it right or wrong just what it is a blend of cultural influences that have melded together to just make great taste. Continue reading

3-Cheese and Spinach Fettuccine

This is such a luxurious dish and if you like your pasta recipes creamy you will love this one. Spinach combines with 3 kinds of cheese, as well as milk and cream, for a very creamy texture. A little cayenne and cinnamon, along with garlic, add an aromatic touch to the dish. You can use fresh or frozen spinach in this dish. It does not need to be fully cooked, just plunged into boiling water if it is fresh, or cooked until the leaves separate if you are using the frozen kind.

The recipe makes enough for 4 people, but it is very easy to double if you are serving a crowd. Serve this just as it is or add a simple tomato salad if you want a contrasting, tasty side dish. A lightly chilled, fruity red wine (Italian of course) would be good with this dish, or even a medium-bodied white. As for dessert, stick to fresh fruit or something quite light, since this dish is so rich and luxurious, so you get a nice contrast.

Making this is simple. You will be cooking the sauce in one pot and the pasta in another, and then combining the two. Because the sauce is quite delicate and has a lot of dairy in there, it is important not only to keep the heat gentle, but also to stir the sauce as often as needed. Feel free to use all milk instead of some milk and some cream if you want a dish that is lower in fat, or even use all cream and no milk if you want it super-luxurious. Continue reading

Pasta with a Creamy Low-Fat Sauce

This unusual recipe might appeal if you want a creamy pasta dish but you do not want to have too much fat or too many calories. There are various types of Greek yogurt on the market you can use in this dish, including 0% fat varieties, so take your pick from those, stir in some horseradish for a spicy kick, and use that as your sauce. Add peas and ham, and you will have the most delicious meal.

You can make this from scratch in about 10 minutes, making it a winning dish in every way. You can either toss all the sauce ingredients with the pasta or else serve the pasta with the sauce ladled on top for perhaps a prettier presentation. Greek yogurt does not have the exact same flavor or texture as you would get from cream, but it is a perfectly acceptable substitute, offering a creamy texture, a pleasant savory tang, and very low fat, which means a much lower calorie count in the finished dish.

Perhaps you are looking for healthy pasta recipes, or it could be you have some yogurt to use up, or you are just in the mood for a creamy dish which is not too sinful. Whichever is the case, this recipe is ideal, and it is the kind of dish you can adapt, perhaps next time swapping the ham for chicken or even shrimp. Swap the peas for cooked leeks, corn or mushrooms, or consider adding a pinch of mixed dried herbs to the meal for a fragrant touch. You will be pleasantly surprised at the result of this dish.

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Shrimp Fettuccine Alfredo

If you are in the mood for a creamy pasta dish but you do not want to make anything complicated, consider this simple but delicious recipe. While the pasta is cooking you can warm up the ingredients for the sauce, then simply toss the two together and the dish is ready. The shrimp can be added to the pot with the pasta a couple of minutes before the end of the cooking time, because it only takes a couple of minutes to cook fully. That would save dirtying another pan, and means you only need 2 pans to make the whole recipe.

The shrimp work really well in this dish but if you would prefer to use cooked chicken breast, that is fine. Either use deli chicken slices or leftover cooked chicken, and stir that into the sauce mixture while it is heating up. This is so easy to make, and can throw the whole dish together in less than half an hour and have it on the table to delight your hungry family. This alfredo shrimp dish is lovely served with Italian bread such as ciabatta, or some garlic bread, as well as a green salad.

The presentation is simple. It can be spooned on to dinner plates and topped with parmesan and a pinch of dried parsley. If you wish, swap the parsley for oregano or basil. A pinch of nutmeg would work instead of the herbs if you prefer to use that. If you like to make pasta but you are tired of the same old tomato sauces recipes every time, consider this. There is really nothing that can go wrong since the sauce is made by heating up the ingredients until they are hot, and it is easy to tell when the pasta and shrimp are cooked. Continue reading

Chicken Fettuccine with Parmesan

Pasta dishes come in many shapes, colors and flavors, but one of the best ways to prepare pasta is to use a creamy sauce. This does not need to be anything complicated, and in fact some creamy pasta recipes only have 4 or 5 ingredients in all. The following recipe does have a bit more than that, but each item contributes to the overall flavor and appeal of the dish, and you will agree this chicken fettuccine boats a spectacular flavor.

You will enjoy the comfort food factor that creamy dishes offer, as well as the exquisite butter, milk, sour cream, and cheese sauce which coats the chicken and fettuccine. Add a sprig of fresh sage to the finished dish, to add some color to the plate, and you can be sure everyone’s plate will be clean. Nobody will want to miss a morsel of this lovely dinner. The first thing to do is cook the chicken, although if you have some leftover cooked chicken breast then just use that, for the sake of convenience.

The onion and garlic go into the creamy sauce, and then everything is tossed together at the end, to make the finished dish. Serve this immediately, ladling it on to warmed plates. Side dish options include asparagus or broccoli for added nutrition and a contrasting color on the plate, or even garlic bread if you are in the mood for a real carb feast. This is very easy to make and it is a great way to use up leftover cooked chicken. Fettuccine is really nice in this dish, although you could swap it for spaghetti if you prefer, or even another pasta shape. Continue reading

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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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