It’s my first time to use sour cream to make a white pasta sauce. The good thing is its fat content is much lower than heavy cream, while the creaminess is retained, and also offer the pasta a bit tang. Let’s see how to use sour cream to make pasta sauce!
Seeing other people cook pasta with sour cream, they often only add a few chives for decoration, and basically eat only sauce and pasta, aka carbs.
I like to add more vegetables to boost my nutrients intake, so I added 150 g of baby spinach, 3 large brown mushrooms and half onion. You can also try other vegetables you have on hand, such as courgette, butternut squash, kale, or different variety of mushrooms would be a great companion too!
A Sour Cream Sauce Pasta Recipe
Yes! You can use sour cream to make a pasta sauce and it’s not difficult. It has lower fat yet still creamy, yum!
Ingredients
Serves 2
- 160 g tortiglioni (or any other pasta)
- 150 g baby spinach
- 3 big mushroom, sliced
- ½ onion, sliced
- 1 clove garlic, minced
- 10 g butter
- 1 tbsp flour
- 130 g milk
- 130 g sour cream
- salt and pepper
- olive oil
How to Make
- Bring a pot of salted water to a boil and cook the pasta as per the packet’s instructions.
- Heat 1 tbsp of olive oil in a pan, slowly cook the onions over low heat until softened. Then add the garlic and cook for a further minute until fragrant.
- Stir in the mushroom, season with a pinch of salt and pepper, cook for about 5 minutes until the mushroom is aromatic. Set all aside to a plate.
- Melt the butter in the same pan, add flour and stir, slowly pour in milk and keep stirring.
- Then add the sour cream along with a generous pinch of salt and pepper, keep on stirring until the sauce is well combined. The white sauce should be thickened at this point.
- Return the onions, mushroom and spinach to the pan, cook until the spinach is wilted. Have a taste and adjust. Add the cooked pasta as well, and give everything a nice mix. Enjoy!
