Sour Cream Pasta Sauce: Make Your Main Dish Tastier

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Prepared by: Marina Sofyanchuk

07/07/2019 Cooking time: 30 min

Do you like pasta? I simply adore them, in any form - simply boiled, as a casserole or with various sauces. There are a lot of store-bought sauces now, but I suggest making it yourself.

Cooking features

• For the sauce you can use sour cream of any fat content. It is only important that the product is fresh. The fattier the sour cream, the thicker and higher in calories the sauce will be. Often, sour cream is diluted with boiling water, milk or broth before combining with other ingredients.
• For small pasta (horns, shells), a thick sauce is better, but for spaghetti it is made more liquid.
• You can thicken sour cream sauce with flour, starch, and cheese. Flour is most often used.
• To add piquancy to the sour cream sauce, add garlic, onions, peppers, and tomatoes. The seasoning is made more aromatic by herbs, dried herbs, other dry seasonings, as well as mushrooms and cheese, which also go well with pasta.
• There are several technologies for sour cream sauce suitable for pasta. Sometimes sour cream is added to ready-made bechamel sauce. Sometimes it is diluted with water and poured into a frying pan with fried flour or vegetables and heated for a while. Sometimes the seasoning is made cold by simply mixing the ingredients. The choice of technology for preparing sour cream sauce depends on the specific recipe.
• Cooked sauce is usually served warm with pasta. It is especially important not to let the seasoning that contains cheese cool down.

Sour cream sauce, suitable for pasta, can also be served with dumplings, savory dumplings, pancakes and many other dishes.

Category: Main courses

Pasta with mushrooms in creamy sour cream sauce
My family loves pasta, and I like to experiment with preparing different sauces. During the vegetable season, I prepare a variety of vegetable sauces, and in winter, meat sauces are popular. I suggest you prepare a winter version of spaghetti sauce. I don’t think I’ll surprise anyone with this sauce these days, I just want to remind you that I made it the other day.

Ingredients:

• Pasta/spaghetti – 400 g
• Minced pork and beef - 600 g.
• Onions - 2 pcs.
• Tomatoes in their own juice - 200 ml. (or fresh tomatoes)
• Processed cheese - 100 g.
• Sour cream or cream - 200 ml.
• Garlic - 4 cloves.
• Adjika - 1 tbsp. l. (not necessary)
• Salt - to taste.

Step-by-step preparation of the photo recipe:

Cut the onion into cubes and fry in vegetable oil until golden.

Then add the minced meat and fry for a couple of minutes.

Add adjika, sour cream or cream and grated processed cheese.

Mix everything and simmer until the cheese is completely dissolved. At the end, add salt and chopped garlic.

Place cooked spaghetti on a plate, make a well and add sauce. You can sprinkle some herbs on top.

The second dish is ready!

Bon appetit everyone!

Pasta is a truly versatile product as it can be prepared in a variety of ways. When using high-quality pasta, you can get enough of a small amount of food and get a lot of useful substances contained in it. There are many options for preparing pasta, but the most famous recipe is the navy dish.

Traditionally, spaghetti is prepared using tomato sauce. But the dish will be no less tasty with a sauce made from sour cream. If you want a sour accent, then you still can’t do without tomatoes.

An important ingredient of the dish is minced meat. You can prepare it yourself, or you can buy it ready-made in the store. The standard recipe calls for a mixture of ground beef and pork. But you can diversify it by using a variety of different types of minced meat. For example, for those who are on a diet, the best solution would be to take minced chicken. It is best to cook in a meat grinder, as in this case it will be more juicy. It must be remembered that if the meat is dry, then you should add a little fat to it. It is for this purpose that pork is added, as it is more juicy and fatty.

When choosing meat, you should pay attention to some important details. So, beef has a red tint, lamb is even darker

The natural color of pork is light pink, and that of veal is pink. The chicken fillet is light in color, but is darker on the thighs. Upon inspection, the surface of the product should be clean, elastic - when pressed, return to its previous state and uniform in color without spots or streaks. The smell of the fresh product should not be unpleasant, and the fatty streaks should only be white. When preparing minced meat, it is recommended to add onions to it at the grinding stage in a meat grinder. Thanks to this, its consistency and smell will be the best.

It is equally important to purchase high-quality pasta made from durum wheat. Such products are not harmful to the figure, provided they are used in moderation

How to choose:

1. When purchasing, you should familiarize yourself with the composition - it should not contain anything other than water and flour.
2. They are prepared from durum wheat and have a yellow tint.
3. There should be no debris or small crumbs in the packaging, otherwise this will indicate that the product is made from soft wheat varieties. This means that such products will not bring benefits to the body.

The sauce can be prepared not only with sour cream, but also with cream, and it will turn out more tender.

Sour cream sauce with onions for pasta

Compound:

• sour cream – 150-200 ml;
• boiled water – 50-100 ml;
• butter – 80 g;
• onions – 100 g;
• fresh dill (or other greens) – 20-30 g;
• salt, ground black pepper - to taste.

Cooking method:

• Peel the onion and cut into small cubes.
• Wash the dill, pat dry with a napkin, and chop finely with a knife.
• Dilute the sour cream with water. The fattier the sour cream, the more water you need to take. In total you should have 250 ml of sauce.
• Melt the butter in a frying pan and fry the onion in it until translucent.
• Mix sour cream with dill, salt and seasonings, place in a frying pan.
• Mix sour cream with sautéed onions. Wait for the contents of the pan to boil.

Immediately after boiling, the sour cream-based seasoning made according to the recipe above can be used for its intended purpose.

A simple sour cream sauce recipe

Compound:

• sour cream – 0.2 l;
• salt – 10 g;
• sugar – 2-3 g;
• seasonings - to taste.

Cooking method:

• Place the sour cream in a bowl, add salt, sugar and seasonings.
• Whisk the ingredients until the sugar and salt dissolve.

Additionally, you can add a little lemon juice or a spoonful of tomato paste, chopped herbs or garlic passed through a press to the sauce.

Recipe for boiled pasta with sour cream. Calorie, chemical composition and nutritional value.

boiled pasta with sour cream

• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin E
  has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Silicon
  is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese
  is involved in the formation of bone and connective tissue, and is part of enzymes involved in the metabolism of amino acids, carbohydrates, and catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the healthiest foods in the “My Healthy Diet” app.

Cream cheese sauce for pasta

Compound:

• sour cream – 0.2-0.25 l;
• water – 50-100 ml;
• hard cheese – 150 g;
• garlic – 2 cloves;
• butter – 20 g;
• salt, ground black pepper, Italian herbs - to taste.

Cooking method:

• Peel the garlic cloves and chop finely.
• Melt the butter in a saucepan and fry the garlic in it.
• When the characteristic aroma is heard, mix sour cream with salt, pepper and dried herbs. Dilute it with water.
• Pour sour cream into a saucepan, mix with garlic, simmer for 5 minutes.
• Finely grate the cheese.
• Add cheese shavings and stir.
• Cook the sauce until the cheese melts.

With pasta, the sauce made according to this recipe must be mixed immediately after cooking, otherwise it will harden. In order to avoid unpleasant surprises, first cook the pasta, then start preparing the liquid seasoning, especially since it does not require much time.

Calorie content of foods possible in the dish

• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Pasta, premium, fortified – 337 kcal/100g
• Pasta, premium, dairy – 309 kcal/100g
• Pasta, premium, egg – 342 kcal/100g
• Pasta – 338 kcal/100g
• Pasta made from 1st grade flour – 333 kcal/100g
• Pasta made from premium flour – 338 kcal/100g
• Boiled pasta – 135 kcal/100g
• Altai cheese – 355 kcal/100g
• Gruyère cheese – 396 kcal/100g
• Kaunas cheese – 355 kcal/100g
• Latvian cheese – 316 kcal/100g
• Lithuanian cheese – 250 kcal/100g
• Lake cheese – 350 kcal/100g
• Aiaideus cheese – 364 kcal/100g
• Cheese “Altai” 50% fat – 356 kcal/100g
• Appnzeller cheese 50% fat content – ​​400 kcal/100g
• Gouda cheese 45% fat content – ​​356 kcal/100g
• Dutch cheese – 352 kcal/100g
• Maison Blanc cheese (semi-hard) – 360 kcal/100g
• Kostroma cheese – 345 kcal/100g
• Lambert cheese – 377 kcal/100g
• Lo spamino cheese – 61 kcal/100g
• Poshekhonsky cheese – 350 kcal/100g
• “Russian” cheese – 366 kcal/100g
• “Soviet” cheese – 400 kcal/100g
• Steppe cheese – 362 kcal/100g
• Uglich cheese – 347 kcal/100g
• Cheese “chester” 50% fat content – ​​363 kcal/100g
• Swiss cheese – 335 kcal/100g
• Edamer cheese 40% fat content – ​​340 kcal/100g
• Emmental cheese 45% fat content – ​​420 kcal/100g
• Etorki cheese (sheep, hard) – 401 kcal/100g
• Cheese “Yaroslavsky” – 361 kcal/100g
• White cheese – 100 kcal/100g
• Yellow fat cheese – 260 kcal/100g
• Limburger cheese – 327 kcal/100g
• Cheese with mushrooms 50% fat content – ​​395 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Salt – kcal/100g

Calorie content of foods: Pasta, Sour cream, Hard cheese, Butter, Salt

Sour cream sauce with mushrooms for pasta

Compound:

• fresh champignons – 0.25-0.3 kg;
• sour cream – 0.25 l;
• onions – 100 g;
• butter – 30 g;
• refined vegetable oil – 30 ml;
• nutmeg - a pinch;
• salt, ground black pepper - to taste;
• parsley (fresh or dried) - to taste.