creamy pasta sauce

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.

With just 20 minutes a handful of ingredients, this creamy hummus pasta dish can be on your dinner table! Use homemade hummus for an oil-free version or grab a container of store-bought for an even quicker option. Kid and husband approved!

Easy Hummus Pasta

rotini pasta ((or pasta

pasta cooking water

Roasted Red Pepper Hummus ((or your favorite store-bought hummus))

grape tomatoes (halved (about 2 cups))

spinach leaves (chopped)

lemon

salt (or

black pepper (or

In a large pot on the stove, cook the pasta according to package directions in well-salted water. BEFORE draining, reserve 1 cup of the pasta cooking water and set aside.

Transfer the cooked noodles back to the pot. Add the hummus, tomatoes, spinach, lemon juice, salt and pepper. Stir to combine.

Add 1/2 cup of the pasta cooking water and stir well until the sauce is creamy and smooth. Add more pasta cooking water, if needed, to reach the desired consistency.

Taste and adjust seasoning, as needed. Add more salt, pepper, lemon, or even more hummus, as desired.

Made it tonight for dinner.  My wife and I were concerned about how the humus would work out   I’m glad we were curious enough to try!
It was super!  Tasty, enjoyable to eat, visually very attractive, and satisfying.  We did add artichoke hearts,  a great addition and some capers.   We will be making this again soon.  Thanks for a great recipe

Just made this for my husband and I - it is DELISH!! So simple and flavorful! Thank you!

good and tasty recipe.  added some thinly sliced mushrooms that I cooked first.  next time will add nooch and peas also.  thanks

I made this easy hummus pasta for lunch today and it was really, really good! Fun to make, too. I didn't feel the need to add extra salt after cooking my pasta in salted water, but that's just a preference.

Wondering what kind of sauce to make to go with packaged lobster ravioli? This easy lobster ravioli sauce is my go-to. Made with tomato paste, dry vermouth and a touch of cream, it&#039;s the perfect luxurious sauce for store bought pasta.

Sauce for lobster ravioli

lobster

onion

tomato paste

dry vermouth

heavy cream

pasta water (from cooking the ravioli) ((about 1-2 ladles))

⅛ teaspoon crushed red pepper

Diamond Crystal kosher salt

black pepper

Set up a pot of water to boil for cooking the lobster ravioli. Cook according to package directions.

While the water is coming to a boil, assemble the sauce by heating a large skillet over medium heat. Add the olive oil and tilt the pan to coat the bottom with oil.

Add the diced onion and sauté, for 3-4 minutes until the onions are very tender and translucent. Don&#39;t brown the onions.

Add the tomato paste to the onions and stir well to combine. Cook until the tomato paste starts to get fragrant and begins to brown on the bottom of the skillet. Stir in the crushed red pepper flakes to combine.

Deglaze the pan with the vermouth and stir well to combine. Add the kosher salt and pepper.

Add the pasta water and stir until well combined, then pour in the heavy cream, stirring constantly. Bring the sauce to a rapid simmer, then add the cooked lobster ravioli and toss to coat with the sauce. Serve.

Excellent super easy recipe. I use Vermouth for scampi piccata it goes excellent with seafood I like using shallots with this recipe and a touch of fresh garlic crushed.

Wow!  Great sauce!  The first time I made this, I made it exactly as written. Deeelish!  The next time, after sampling a ravioli dish in my hometown NYC with pernod (OMG!) I substituted the Vermouth with Pernod.  Heavenly!  Just can't go wrong with this recipe!  Your guests will think you a Rock Star!  Thanks so much Lisa for such a great recipe!

It was somehow surprising how good this simple sauce was! Basic marinaras don't cut it with lobster ravioli (IMO), and butter-based sauces are just too rich. This was a perfect balance and held well for leftovers the next day. I did use coconut cream (unsweetened) and the flavor profile was not affected at all. Will make this again!

Incredible sauce and so easy to make. We used Costco lobster ravioli and added some shrimp for more decadence.

This was a tasty sauce with a velvety texture that didn't overwhelm the taste of the lobster filling (I used lobster ravioli from Costco). Easy, quick, delicious dinner.

I added Pancetta, a bit more Vermouth, tomato paste, heavy cream and freshly grated parmesan before putting into a casserole dish, topping with aged mozzarella and baking 15 min @350f. Outstanding.

I made this sauce using Pinot Grigio as I had no vermouth. Was fantastic and fast!  Loved it with Costco lobster ravioli!

That’s exactly what I used this for and it was delicious!

Delicious! Perfect with the Costco lobster ravioli.

This is restaurant quality sauce. It was better than the actual ravioli I bought. It’s definitely going in my saved recipes.

Delicious! Made 1.5 times the sauce recipe for 340 g of lobster ravioli from Costco. Also used shallots.....

Yummy  Used shallots instead of onions. Recipe is keeper. Would be a great Valentines Day dinner. Thanks so much for posting

This was fantastic! I prepared the first half of my lobster ravioli (from Costco) with some olive oil, but this was MUCH better! I used shallots and a little white wine (instead of onion and vermouth).

https://www.youtube.com/watch?v=Irdrl0RnlKQ

Store bought lobster ravioli makes a great dinner for busy weeknights, but what kind of sauce do you make to go with it? 

Our favorite is this quick and easy bisque-like lobster ravioli sauce. 

It's made with tomato paste, crushed red pepper flakes, vermouth, some of the pasta water from the cooked ravioli and a touch of cream.

You'll love this recipe because it cooks in about the same time as the pasta and the creamy, luxurious tomato based sauce pairs perfectly with the seafood ravioli.

Get The Full Recipe At: https://www.garlicandzest.com/lobster-ravioli-sauce/

The Best Sauce For Lobster Ravioli

You'll love this creamy mushroom pasta! A lusciously creamy and glossy mushroom pasta sauce paired with your favorite pasta shape for a perfect, cozy meal. Made in under 30 minutes, it’s perfect for weeknight dinners or special occasions.

Creamy Mushroom Pasta Recipe

mushrooms

Kosher salt,

shallot,

spaghetti, fettuccini,

chicken broth

dry white wine (such

parsley,

Parmigiano cheese (parmesan cheese), finely grated (plus more for serving)

black pepper,

Reserved pasta cooking water (if needed)

Sauté the Mushrooms

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary. Do not overcrowd the pan or the mushrooms will steam and not brown). Sauté undisturbed for 3–4 minutes to allow the mushrooms to brown, then stir and cook for another 3–4 minutes until tender and golden. Season with salt.

Add Shallots and Deglaze

Lower the heat to medium. Add the chopped shallots and parsley to the mushrooms and sauté until softened, about 2 minutes. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pan to deglaze and evaporate most of the liquid. If you don&#8217;t have wine, you can use lemon juice or more broth.

Create the Sauce

Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.

Combine Pasta and Sauce

Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the Parmigiano cheese. Toss until the cheese melts and the sauce clings to the pasta. If needed, add a splash of the reserved pasta cooking water to loosen the sauce. If you feel that the sauce isn&#8217;t thickening, cover the pasta dish with a lid for 5 minutes, and it will come together with the heat of the pasta. 

Season and Serve

Taste and add freshly ground black pepper, if desired. Serve immediately, garnished with additional Parmigiano cheese and parsley if desired.

Comforting and delicious this creamy mushroom pasta is always a favorite!

This penne alla vodka is made using a doctored-up jarred sauce. It is easy to make and every bit as silky and creamy as restaurant vodka sauce. From start to finish, you can have dinner on the table in about 30 minutes.

Penne alla Vodka (with Jarred Sauce)

Tablespoons extra virgin olive oil

red pepper flake (to taste)

24 oz jar marinara sauce

vodka ((sub water

oz cream cheese ((1/2 block))

oz finely grated Pecorino Romano cheese

Tablespoon balsamic vinegar ((if needed for sweetness))

your favorite hearty pasta shape

In a medium saucepan, heat the oil until it shimmers.

Add the pepper flake and swirl for a few seconds to flavor the oil.

Pour in the jar of your favorite marinara sauce and stir well.

Bring to a simmer.

Add the vodka to the empty jar and swirl it around to get as much sauce out as you can. Add this to the pan.

Simmer and stir for about 5 minutes just to reduce the sauce a bit.

Whisk in the cream cheese until melted, and then, over low heat, stir in the grated Pecorino Romano.

Taste, and if needed, add the balsamic for a bit of brightness. I quite liked it in mine.

Cook the pasta according to package directions for about half the time called for.

Add the very al dente pasta and about 1/2 cup of the pasta water to the sauce and stir well over high heat and at a vigorous boil until the pasta is done and the sauce beautifully coats every piece of penne.

You&#x27;ll know it is done when the sauce has reduced back down to its original texture and beautifully coats the now perfectly-cooked pasta.

For an extra-silky sauce, add about 1 1/2-2 Tablespoons of additional olive oil as you boil and stir. The extra oil will emulsify into the sauce yielding a dreamy texture.

Top 5 creamy pasta sauce recipes from across the web

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Top Tags

Creamy salmon pasta

Easy Hummus Pasta

Sauce for lobster ravioli

Creamy Mushroom Pasta Recipe

Penne alla Vodka (with Jarred Sauce...

Top 5 creamy pasta sauce recipes from across the web

The most viewed creamy pasta sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy salmon pasta

Easy Hummus Pasta

Sauce for lobster ravioli

Creamy Mushroom Pasta Recipe

Penne alla Vodka (with Jarred Sauce...

The most viewed creamy pasta sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine