Healthier white cream sauce for pasta?

Question

Anyone has healthier white cream sauce recipe for pasta?

Answer 1

Cream Sauce With Herbs and No Dairy



"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."

INGREDIENTS
1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch
DIRECTIONS
Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

Answer 2

Here is the Ingredients and Method of Cooking.. Learn How to make white sauce Pasta recipe..
White Sauce Pasta recipe Ingredient..
Pasta- 100 gm
Onion- 1
Garlic- 2-3 buds
Salt- 1 tea spoon
Chilli Flakes- 1 tea spoon
Oregano- 1 tea spoon
Black Pepper Powder- a pinch
Refined oil/ Olive Oil- 2 Tea Spoon
Cream- 1tbs
Milk- 2 bowl/400ml
All purpose flour – 2 tea spoon
Butter- 2 spoons/20gm
Cheese- 1 tbs
Red Capsicum- 1
Yellow Capsicum- 1
Green Capsicum – 1
Mushroom- 5-6

Answer 3

This creamily romantic dish is loaded with antioxidants and omega-3, a true love offering for yourself or anyone you love. Red peppers, with their vivid color and luscious sweetness, make the perfect match with calcium-rich Romano cheese and light cream--but we also give vegan alternatives. A sensuous treat for Valentine’s Day or any day:





INGREDIENTS
2 large red bell peppers
Olive oil for coating peppers
3 tablespoons olive oil
1 large garlic clove, minced
1/4 cup fresh basil leaves, minced
2 cups half-and-half or soy milk
1/4 cup freshly-grated Romano cheese or vegan soy cheese
4 tablespoons butter or trans-fat-free margarine
Salt and freshly-ground black pepper, to taste
One package pasta of choice

1. First, roast the peppers: coat whole peppers with oil, then place under a preheated broiler, turning peppers at least once, until skin has blackened all over. Remove peppers from broiler and place in a paper bag until cooled (this will help to make removing the skins a cinch).

2. Remove skin from peppers, then cut them in half, remove seeds, and dice flesh.

3. In a heavy-bottomed skillet, heat the olive oil over medium heat, then add garlic, basil, and diced peppers. Saute for about 10 minutes, until flavors meld.

4. Transfer pepper mixture to a blender and puree, then return to saucepan and allow to return to a boil. Add half-and-half and cheese, stirring and continuing to cook until cheese has melted. Add butter and allow to melt, stirring to combine. Season with salt and pepper to taste.

5. Meanwhile, bring a large pot of salted water to a boil. Add pasta of choice and cook according to package directions until al dente. Drain pasta and place in a large serving bowl. Top with sauce and toss to combine. Serve hot.

Serves 8.

Answer 4

i put a pack of no fat cottage cheese, Parmesan cheese, nutmeg, salt, and pepper into a food processor and blind away. i put it on while the pasta is still really hot, that way you don't have to heat the sauce.

Answer 5

http://www.CookingLight.com