Comments | vegancooking: Non-alfredo creamy pasta sauce question

dayweletgo in vegancooking

Non-alfredo creamy pasta sauce question

Jan 31, 2007 13:35

I'm thinking of making a pasta dish tonight, but I thought I would first ask for some input from everyone here ( Read more... )

Comments 12

forestdweller January 31 2007, 19:40:08 UTC

Your roux idea sounds like exactly what I do. I make a light roux and add unsweetened soymilk to it until it's the consistancy I want, then i add lots of garlic, nutirtional yeast and other spices. When I make it thick and lay heavy on the nutritional yeast it makes for a yummy "cheese" sauce for mac and cheese.

blueheron January 31 2007, 19:48:21 UTC

I do something similar, starting with a roux and then heating lots and lots of basil chiffonade until the flavour is extracted into the sauce a little. Put much as you can fit in there. I usually put about 1/2 to 3/4 cup for 2 people. Plus a bit of salt and pepper.

This is probably my wife's favourite dish, and I have to say, it is definitely near the top for me as well.

littlecreep January 31 2007, 20:09:26 UTC

Okay, I know that this is really unconventional to put on pasta, but I did it once and loved it. You know how you would make a thai green curry? Well, that! coconut is great on pasta, whole grain pasta is best for it for some odd reason. It was a hit when I made it.

Just a though.

cacophonous_joy January 31 2007, 20:58:01 UTC

ohhh I did the same thing, only I had also added extra firm tofu to the mix... yummy yummy

littlecreep January 31 2007, 21:02:26 UTC

Oh that is a good idea! I might do that, it would thicken it up even more. Did you blend it all together or leave it chunky?

cacophonous_joy January 31 2007, 21:04:07 UTC

left it chunky... didn't think to blend it

Thread 5

inquiet January 31 2007, 23:54:27 UTC

i add mushrooms [most often portabella] with the butter. in addition to using it as a creamy sauce i sub this in for cream of mushroom soup in other recipes.

girlichick February 1 2007, 01:41:37 UTC

i made a really good cream sauce that i put over gnocchi last night:

4 tablespoons of butter
4 tablespoons of cream (i used plain silk creamer)
2 tablespoons of flour
salt + pepper to taste (i added a tiiiny bit of salt + no pepper b/c i'm out!)

melt butter over low heat in saucepan. whisk together cream and flour. slowly add cream mixture to butter, stirring. simmer over low heat, stirring constantly, until it reaches the thickness you desire. do not overcook, as it could make the 'cream' curdle.

i actually added this to about 1.5-2 cups of tomato sauce and made a creamy tomato sauce. but it would be delicious by itself as well.
hope this helps!