creamy pasta recipe

Seared salmon in creamy dill sauce on pasta. This easy dinner recipe takes minutes to make and will be a hit with your friends and family.

Creamy salmon pasta

400 g (14 ounces) salmon fillets (skin-on)

olive oil

salt and pepper (to taste

onion (finely chopped)

garlic

heavy / whipping cream

tbsp dill (finely chopped)

lemon juice

500 g (1lb) pasta (cooked and 1 cup water reserved.

Pat the salmon dry with paper towels. Drizzle over the olive oil and season with salt and pepper.

Heat a nonstick frying pan over high heat. Add the salmon, skin-side down, and cook until the skin is crispy and golden (approximately 3-4 minutes). Carefully flip the fish over and cook for another minute or two on the other side until done to your preference. Remove from the pan and set aside.

Add the butter to the pan then add the onion. Cook for a few minutes until softened and add the garlic. Cook for 30 seconds then pour in the cream. Add the dill and lemon then bring to a gently simmer.

Simmer the cream sauce for 5-7 minutes until it coats the back of a spoon. Flake in the salmon and season with salt and pepper.

Add the pasta and toss until the pasta is coated in the sauce. If necessary add a few tablespoons of pasta water.

Taste and adjust seasoning then serve.

My family loves this easy pasta dish with penne noodles, chicken and asparagus tossed in a creamy parmesan sauce.

Creamy Chicken and Asparagus Pasta

penne pasta (,

chicken breasts (, cut in small pieces)

asparagus spears (, ends removed)

Tablespoons garlic (, minced)

onion powder

basil

oregano leaves

red pepper flakes

chicken broth

half and half (, or substitute whole milk

cream cheese (,

parmesan cheese

salt and black pepper (to taste)

Cook pasta according to package instructions. During the last 5 minutes of cooking, add the asparagus to the water.&nbsp;Drain pasta and asparagus.

Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 2 minutes, browning it on all sides.&nbsp;

Reduce heat to medium. Add the garlic, onion powder, basil, oregano and red pepper flakes to the skillet. Cook for 2 minutes.

Add chicken broth, half &amp; half, cream cheese, and half of the parmesan cheese. Stir until well combined. Cook until cream cheese is melted and chicken is cooked through.

Add cooked pasta and asparagus toss to combine.&nbsp;

Add remaining parmesan cheese and salt and pepper, to taste.

Taste and adjust seasonings, if needed.&nbsp;You could also add a splash of milk or chicken broth to thin the sauce, if needed.

These start with fresh pasta sheets, sliced ham, fontina or provolone cheese. Roll up, cover with with cream and nutmeg and bake!

Ham and Cheese Lasagna Roll Ups

Oven Ready Lasagne Sheets ((See Note 1))

deli ham (low sodium) (thin sliced)

provolone cheese

heavy cream

nutmeg

Parmesan or mozzarella cheese

Preheat oven to 450°F. Coat a baking dish with cooking spray.

Layer 4 slices of ham on each oven-ready lasagne sheet and top with 2 slices of provolone cheese. Roll up and slice each roll into thirds and each third in half (6 sliced rolls total for each pasta sheet).

Place each cut roll vertically and repeat to fill baking dish. Cover with cream, nutmeg and cheese of choice.

Bake for 20 minutes until golden and bubbling. Cream will reduce and thicken.

Serve and spoon sauce over, top with chopped parsley garnish (optional).

Salmon, sweet shallots, double cream and peas – for a pop of colour – all go into this creamy salmon pasta recipe. Fresh parsley and mint lift the flavours to new levels. Love creamy salmon? Try our baked salmon in a creamy spinach sauce, you won&#8217;t regret it.

Salmon and pea tagliatelle

dried tagliatelle

piece skinless salmon fillet

fresh vegetable stock, hot

butter

shallots, finely chopped

carton double cream

frozen peas

tbsp each chopped fresh flatleaf parsley and mint

Cook the pasta in a large saucepan of boiling salted water, according to the packet instructions or until al dente. Drain well and return to the saucepan.

Meanwhile, place the salmon in a large frying pan with a lid. Pour over the hot stock and cover. Poach over a medium-low heat for 5 minutes, turning halfway or until just cooked. Remove the salmon from the pan and strain the stock into a jug. Flake the salmon into large chunks.

Wipe the frying pan clean, put over a medium heat and add the butter. When melted, add the shallots and cook for 2-3 minutes, until beginning to soften. Pour in the strained stock and cream. Simmer for a few minutes, then add the peas and plenty of black pepper. Cook for 2-3 minutes, until the peas are tender and the sauce has thickened slightly.

Add the cream and pea mixture to the hot, cooked pasta, along with the parsley and mint. Toss together well to combine, then gently stir in the salmon. Divide between bowls and serve immediately.

This quick and comforting Creamy Tuna Pasta with Peas is a fast and easy weeknight dinner that only requires a few simple ingredients.

Creamy Tuna Pasta with Peas

pasta (0.67)

garlic, minced (0.16)

peas (0.38)

half and half* (0.75)

Parmesan (0.95)

can solid albicore tuna, drained (2.79)

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander.

While the pasta is cooking, prepare the rest of the dish. Add the butter and minced garlic to a large skillet. Sauté the garlic over medium heat for about one minute, or just until it is soft and fragrant, but not browned.

Add the frozen peas and season with a pinch of salt and pepper. Sauté for a couple minutes more, or until the peas are heated through.

Add the half and half to the skillet and allow it to come up to a simmer, stirring frequently to keep a skin from forming on the surface or the bottom from scorching. Let the half and half simmer for about 3-5 minutes, or just until it reduces slightly.

At this point the pasta should be finished and drained. Add the drained pasta to the skillet and stir to combine. Sprinkle the Parmesan over the pasta and stir to combine again. Allow the heat to melt the Parmesan as you stir. Once melted, turn the heat off. Taste the pasta and add a pinch of salt and pepper, if needed.

Finally, add the drained tuna and fold it into the pasta. If you are using whole tuna chunks, break them up slightly as you stir. If you are using chunk light tuna that is already in small pieces, fold gently to avoid breaking the tuna up too much. Serve warm!

A simple, quick and luxurious pasta dish full of scruptious mushrooms coated in flavorful creamy sauce. It is pasta lover’s dream dish for gourmet dining at home.

Instant Pot Creamy Mushroom Pasta

pasta

Tablespoon Olive Oil

vegan butter

mushrooms (I used cremini mushrooms sliced thin)

dry white wine

Italian Seasoning Mix

rice flour

Dejon Mustard

coconut cream

Salt & pepper

thyme

Red chili flakes

black pepper

Nutritional yeast or (parmesan cheese)

In a large pot, boil salted pot of water for the pasta and cook it al dente according to package directions. 

Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it&#39;s cooked off.

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. Stir in the cream and nutmeg. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt &amp; pepper as needed.

Drain the pasta and toss it with the sauce. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite!

Start the Instant Pot on SAUTE mode and add butter and oil. Once oil is heated, add mushrooms and garlic. Sprinkle pinch of salt and let them cook until mushrooms start to release the water. (3-5 minutes)

Once mushrooms have browned, cancel SAUTE. Remove cooked mushrooms and set them aside.

Add water and deglaze the pot by scrapping the bits stuck at the  bottom. Make sure nothing is stuck at the base. Add pasta, enoughwater to cover the pasta (about 2 cups..do NOT push the pasta down under water)

Add the wine, Italian seasoning, rice flour, and Dijon mustard to the pan. Stir until it all mixes well. Close the lid. Valve at SEALING.

Check the cooking time mentioned on the pasta box. Now press MANUAL or PRESSURE COOK and choose half of cooking time suggested on the box. (usually 4-5 minutes)

Once Instantpot finishes cooking and goes to KEEP WARM timer, wait for 7 minutes and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.

Stir in sautéed mushrooms, cream and nutmeg. Add salt and pepper. Gently mix everything well together. Garnish with fresh chopped herbs, crushed red chili flakes and black pepper and nutritional yeast (or parmesan if using) and serve. Bon Appetite

INSTANT POT INSTRUCTIONS

Nonna&#039;s classic pastina recipe with egg is the Italian equivalent of chicken soup. It&#039;s comforting, yummy, and easy to digest- perfect to get you back on your feet when you are sick!

Nonna's Pastina Recipe

water

pastina

egg (beaten)

tbsp butter

Parmesan cheese (shredded, shaved, or grated)

salt & pepper (to taste)

Add the water to a pot, and set over high heat. Add salt to the water.

Once the water&#39;s boiling, add the pastina to the pot and stir.

Cook, stirring often, until most of the water&#39;s been absorbed- about 3-4 minutes.

Remove the pot from heat, and whisk in the beaten egg. Whisk immediately and quickly so the egg incorporates and doesn&#39;t cook right away.

Add the butter &amp; cheese to the pot, stirring until evenly incorporated.

Season with salt &amp; pepper, to taste.

Spoon the pastina into bowls, and serve immediately.

Looking for a new twist on your favorite pasta dish? This creamy Gochujang pasta recipe is sure to add some heat and flavor to your dinner table. Using just a few simple ingredients, this spicy Korean-inspired dish is an excellent way to mix things up in the kitchen. It is savory and packed with umami flavor, let me show you how to make it.

Creamy Gochujang Pasta Recipe

spaghetti noodles

g unsalted butter

Garlic cloves

Gochujang paste

single cream (sub

baby spinach

parmesan cheese (grated with more to serve)

Salt and pepper

Boil spaghetti noodles in a large pot of salted water according to package instructions until al dente. Drains and reserve some pasta water.

While the pasta is boiling, heat butter in a large skillet over medium-high heat and add garlic. Cook for about 1 minutes until fragrant, do keep an eye so that the garlic doesn&#39;t burn.

Add gochujang paste to the skillet and stir until it’s fully combined with the butter mixture. Reduce the heat and cook for another 1-2 minutes. You may need to stir continuously as the paste is sticky in nature.

Add cooking cream, and stir until completely combined with the paste then add grated and parmesan cheese and simmer for about 1-2 minutes for the flavors to meld. Taste and adjust seasoning accordingly with salt and black pepper.

Drain the cooked spaghetti noodles once they have reached al dente or desired texture then add them to the creamy sauce. Toss or stir until all noodles are evenly coated, and add some pasta water if need be to lighten the sauce if it is too thick.

Lastly, add baby spinach and stir until wilted into the pasta. Take it off the heat and serve warm with additional grated parmesan cheese if desired. Enjoy!

This recipe is so simple, it works great for an easy, week-night dish that the whole family will love!

Creole Pasta with Cajun Pork Tenderloin

Prairie Fresh Cajun Pork Tenderloin

red bell pepper

onion

mushrooms

Alfredo Sauce

creole seasoning

oz Dry Penne Pasta (cooked)

Start by removing the pork tenderloin from the fridge to start coming up to temperature.  Fire up grill, and put salted water on for penne.  Slice vegetables.  Cook pasta, drain and toss with a bit of olive oil to keep it from sticking.

Grill pork tenderloin.  For an average sized pork tenderloin, I usually grill it for a total of 10-12 minutes or until a meat thermometer gets to 140 degrees.  Remove to a plate, cover and let rest.

In a large skillet, add olive oil, onions, mushrooms and red bell peppers.  Cook for 2-3 minutes, then add garlic.  Cook until onions are softened and opaque.  Add alfredo sauce and stir until hot, then add creole seasonig and pasta.   Cook until hot.  Slice pork tenderloin and add to dish and toss to coat the pork.  Enjoy!

Top 9 creamy pasta recipe recipes from across the web

The most viewed creamy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy salmon pasta

Creamy Chicken and Asparagus Pasta

Ham and Cheese Lasagna Roll Ups

Salmon and pea tagliatelle

Creamy Tuna Pasta with Peas

Instant Pot Creamy Mushroom Pasta

Nonna's Pastina Recipe

Creamy Gochujang Pasta Recipe

Creole Pasta with Cajun Pork Tender...

Top 9 creamy pasta recipe recipes from across the web

The most viewed creamy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy salmon pasta

Creamy Chicken and Asparagus Pasta

Ham and Cheese Lasagna Roll Ups

Salmon and pea tagliatelle

Creamy Tuna Pasta with Peas

Instant Pot Creamy Mushroom Pasta

Nonna's Pastina Recipe

Creamy Gochujang Pasta Recipe

Creole Pasta with Cajun Pork Tender...

The most viewed creamy pasta recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine