Pasta dishes. Everyone should know how to cook pasta deliciously! How much to cook pasta in different ways: in a saucepan, for frying, in milk, in soup

In the ancient Roman cookbook, the age of which was determined by experts as the first century BC, there are already recipes for making pasta. Probably since then, Italy has become a leader in pasta cuisine and a Mecca for pasta lovers. Let's discuss how to cook delicious pasta, or rather, pasta, as the Italians called it, in order to enjoy and benefit, not to spoil the figure and create a varied menu.

Italian pasta and its types

IN last years in Italy, pasta is called not only pasta (a dry product for cooking) and dishes from them, but many flour products, among them two types with filling are widely known:

Ravioli- similar to Russian or vareniki, but, in addition to the hot dish, in Italy there are dessert ravioli with berries and fruits.
Tortellini- small dumplings made from unleavened dough with meat, cheese and vegetables.

Pasta also includes large, large products:

Lausagna- a multi-layered dish of dough and meat, vegetable and cheese fillings, which is poured with sauce, most often bechamel.
Cannelloni- thick tubes with filling, 2-3 cm in diameter and 10 cm long. Often these tubes must be made by yourself immediately before cooking, wrapping the filling in a layer of ready-made dough.

Classic Italian Pasta

In Italy, under the word " pasta» understand a dry product from which a paste is made. This is a complex hot dish, the main thing in which is not so much the pasta itself, but the sauce under which they are served. Macaroni and pasta are divided according to their origin and the way they are prepared into general dishes and narrow national dishes belonging to a specific region. And the appearance and recipe are the pride of the Italians. Pasta is made from water and flour, most often durum wheat, sometimes with the addition of eggs, plain or tinted with vegetables, herbs and cuttlefish ink. In recent years, culinary experimenters have begun to make flour products also from wholemeal wheat flour, buckwheat or rye, as well as with bran, chickpeas, spelled and other additives.

The classic types of all pasta, which are widely represented in our stores, are traditionally divided into short and long ones, they also use the term " large format pasta" or " small format pasta».

long pasta

Spaghetti- thin products with a length of 15 cm and a diameter of 2 mm. Thicker ones are called spaghettoni, and thinner ones are called spaghettini.
Bucatini- spaghetti with holes, usually used for pasta carbonara, which is considered the national dish of coal miners, and ground black pepper sprinkled on this dish is a hint of coal dust.
Fettuccine- thick egg noodles, served with different sauces.
Tagliatelle(sometimes pronounced tagliatelle) - 6.5-10 mm wide noodles, it is usually served with meat bolognese sauce.
linguine- thinner long even noodles, served with bolognese cheese sauce.
Reginette- wavy noodles.

Short and curly pasta

Penne- thick, short-cut, products with holes, often with a corrugated surface on which the sauce lingers well, reminiscent of our "feathers".
Rigatoni- short and straight, length 4 cm, diameter 6-7 mm, from thinner dough (reminiscent of our "horns", only straight).
Fusilli- noodles in the form of spirals 6.5-10 mm wide and up to 7 cm long.
Farfalle- they look like butterflies (in our country they are often called “bows” in stores), they are combined with meat, fish, cheese, nuts and vegetables.
Kivatelli- have the form of shells, hook a large number of accompanying sauce, for which they are especially loved by Italians.
Elika- curls, a favorite dish of students. Any sauce sticks well to them.

What can be cooked from pasta

Italian cuisine is complex and simple at the same time, it does not shy away from borrowing, but does not neglect its individuality, which reflects the Italian character.

Italian chefs strive to use seasonal products that have reached the highest quality naturally, have not been processed with preservatives and stabilizers for long-term storage.
The second postulate is denoted by the term " al dante"and translates" by the teeth". In other words, the readiness of the dish is determined by "taste". Great importance this term is used in the matter of cooking pasta, as it defines the consistency of the pasta, which at the end of cooking should be a little bit hard when biting, i.e. not taste like flour, but have a thin white layer in the middle. Pasta will “reach” when they are seasoned with sauce.
Special thermal and temporary cooking modes. Compared to traditional European cuisine, the process is lightning fast. From the moment when the pot with cold water for cooking (1 liter per 100 g of dry product) put on the stove until the finished dish is usually no more than 20 minutes.

Pasta dishes or pasta dishes are versatile. Italian cuisine offers recipes for meat eaters, seafood lovers and vegetarians. The latter is especially important, especially since one serving of ordinary pasta contains up to 15% of a person's daily protein requirement, and a competent combination with vegetables can fully provide the body with all the necessary substances.

meat pasta recipe

INGREDIENTS for 4 small servings:

250 g curly pasta
2 cans of canned chickpeas or white beans
150 g brisket
2 carrots
1 celery stalk
1 bulb
100 g spinach
700 g canned chopped tomatoes
parmesan cheese
olive oil
450 ml vegetable broth
a pinch of chili pepper

Cooking:

Boil pasta in 2.5 liters of water, cook in boiling salted water for 5-7 minutes without a lid. Grate the carrots, chop the onion, celery, spinach and brisket. Drain the brine from the peas and rinse. In a deep frying pan in hot oil, fry the onions, carrots, celery and. When a golden crust appears on the brisket, add chili, 1 minute after chili, put chickpeas and tomatoes, simmer for about a quarter of an hour. Then pour the broth, put the spinach and simmer for another 4-5 minutes. Arrange the pasta on plates (preferably preheated), pour over the sauce and sprinkle with coarsely grated cheese on top.

After cooling, transfer the excess sauce to a plastic container and place in the freezer. It can be stored for 1 month.

Video recipe

Pasta with seafood

INGREDIENTS for 4 large servings:

400 g pasta
1 bulb
half a chili pepper
2 tomatoes
1 garlic clove
a handful of parsley
by 4 tbsp. l. dry white wine and olive oil
400 g freshly frozen peeled mussels
100 g freshly frozen shrimp

Cooking:

Finely chop garlic, onion, chili pepper. Fry for a couple of minutes in a deep frying pan in half the hot oil. Peel the tomatoes, chop, mix with chopped parsley, add to the pan. Bring the vegetables to a boil quickly and simmer the sauce, covered, for 15 minutes. Wash seafood. In a heavy bottomed saucepan, heat the remaining 2 tbsp. l. oil and fry mussels and shrimp over high heat, add wine, reduce heat and cook them for 5-7 minutes, preferably under a lid. Drain and filter the broth, add it to the sauce in the pan, put the seafood there.

Bring 3.5-4 liters of water to a boil, salt and boil the pasta to the “to the tooth” state. Transfer to a deep warmed bowl (can be scalded), pour over the sauce and serve immediately.

Video recipe

Pasta with zucchini for a vegetarian menu

INGREDIENTS for 4 servings:

400 g pasta
500 g young zucchini
2 - 3 bulbs
80 g olive oil
bunch of basil
salt, black ground pepper

Cooking:

Boil the pasta until tender, drain and reserve 1 cup of water from them for the sauce. Transfer to a hot bowl. Peel the zucchini, cut into half rings, finely chop the onion and basil. Fry everything together in oil, season with salt and pepper, add 1 cup pasta water, bring to a boil. Pour the sauce over the dish and garnish with basil sprigs.

NOTE! for a non-strict vegetarian menu that allows dairy products (lacto-vegetarianism), cream is poured into the sauce instead of pasta water, and the finished dish is sprinkled with grated parmesan or granopadano cheese.

Video recipe

How to cook macaroni and cheese

INGREDIENTS for 4 servings:

300 g pasta
small head of broccoli
fresh green peas
half a zucchini
200 g gouda cheese
50 g pine nuts
200 ml milk
¼ tsp cornmeal
salt pepper

Cooking:

Roast the nuts in a dry non-stick frying pan. It is allowed to replace pine nuts with almonds or walnuts, which must be cleaned from a thin film. Mix milk with cornmeal and bring to a boil. Cook, stirring with a wooden or polymer spoon, until the mixture thickens, add finely grated cheese to it and cook for another half an hour, stirring occasionally. Remove from heat, pour nuts into the sauce, season with salt, pepper, mix.

Peel the peas, divide the broccoli into small inflorescences, cut the peeled zucchini into cubes according to the size of the cabbage inflorescences. Put all the vegetables in a saucepan and bring to a boil, salt, drain. Put the pasta to boil - a few minutes before it is ready for them, transfer all the vegetables to the pan. Place cooked pasta in a hot bowl. Pour over the sauce and serve immediately.

Video recipe

Pasta in creamy sauce

INGREDIENTS for 4-5 servings:

1 package (400-450 g) curly pasta
230 - 240 g curd cheese
170 g blue cheese
a pinch of black pepper

Cooking:

Boil pasta, drain, leaving one third of a glass of liquid from cooking. Mash the curd cheese with a fork, heat it quickly in the microwave, add crumbled blue cheese, a pinch of pepper, mix and dilute the mixture with hot cooking liquid. Mix thoroughly, if desired, with an immersion blender. Pour sauce over pasta and serve.

Pasta is very simple in terms of the composition of the original products, while being easily digested, it satisfies hunger well and nourishes the body. useful substances. It must be understood that cooking does not require special culinary skills. It is enough to have a large saucepan with a thick bottom. Its volume will provide freedom and pasta, regardless of size and shape, will not stick together during cooking, and a thick bottom guarantees uniform heating of water and all products, long or short, curly or simple, will be cooked in such a pan at the same time. For fans of pasta and lovers of variety, they came up with a pan with two mesh inserts. They allow you to simultaneously cook pasta of different sizes for a salad and a side dish or a hot dish. This saves not only time, but also space.

What kind of pasta do you like?

Shells, stars, tubes, bows, spirals, horns. Pale yellow, cream and multi-colored. With vegetables, mushrooms and seafood. With cottage cheese, cheese and sour cream. Today we will talk about pasta: how to cook it, what to serve it with, how to cook it correctly and what types are better to use in different dishes.

Macaroni (pasta) is a versatile product. They are delicious on their own and go great with different types cheese, with fresh and baked vegetables, tomato and cream sauces. Each type is good for certain dishes: small stars and rings are best used in soups, shells look beautiful with vegetables and seafood, and noodles and spaghetti are ideal for casseroles.

What is cooked from pasta in different countries?

You can cook soups, cold salads, side dishes, casseroles and even desserts with pasta. Each country has its own pasta cooking traditions and its own versions of this product. In the United States, pasta is popular in the form of short and wide curved tubes, from which the famous cheese casserole is made. Russians prefer naval pasta. In Japan, long pasta is traditionally served at the New Year's table, and in Italy there are so many different recipes from pasta, that more than one cookbook can be devoted to this.

How to cook pasta properly?

Always stick to the formula ideal proportions: for 100 g of pasta - 1 liter of water and 10 g of salt. Dip the pasta only in high-boiling water, cook uncovered, and salt the water before you dip the pasta into it.

In Italy, France and the United States, durum wheat flour is used to make pasta. It is this pasta, without the addition of premium flour, that is truly useful. Only from it you can cook delicious pasta so that they do not boil soft, retain their shape and do not lose color.

How to cook pasta: recipes

Recipe 1.

What you need: 140 g hot smoked cod fillet, 250 g short multi-colored paste(horns, spirals or butterflies), 1.5 l vegetable or fish broth, 350 ml medium-fat cream, a small bunch of dill, freshly ground black pepper, sea salt, a pinch of nutmeg.

How to cook: Boil the pasta in 2.5 liters of salted water. Peel the cod from skin and bones, cut the flesh into small pieces. Wash the dill, dry and finely chop. Let the broth come to a boil, reduce the heat and pour in the cream in a thin stream. Put the pasta and pieces of fish in the soup, add pepper, nutmeg, salt, let it boil again and cook for about a minute. Serve immediately, garnished with chopped dill.

Recipe 2.

What you need: 300 g of pasta, 100 g of mozzarella in the form of small balls, 120 g of ham, 100 g of fresh basil leaves, 180 g of cherry tomatoes, half a glass of extra virgin olive oil, a handful of dried Italian herbs mixture, 70 g of parmesan, black pepper, a handful chopped walnuts, sea salt and basil sprigs.

How to cook: Preheat the oven to 180°. Wash the tomatoes, pat dry, cut in half, place cut side up on a baking sheet, lightly drizzle with oil, sprinkle with Italian herbs and bake for 30 minutes. Combine washed, dried and finely chopped basil leaves with grated Parmesan, add nuts, a pinch of salt and grind in a blender until a smooth paste. While continuing to beat, pour in the remaining oil. Boil macaroni. Cut the ham into thin strips. Cut mozzarella in half. Combine ham, pasta and mozzarella in a salad bowl. Salt, pepper, put on a beautiful plate, add baked tomatoes, pour sauce and garnish with basil sprigs.

Recipe 3.

What you need: 400g shell-shaped pasta (like conchiglioni pasta), 40g pine nuts, 140g goat cheese, 2 ripe small avocados, 1 fresh cucumber, salt, a quarter cup of olive oil.

How to cook: Boil pasta in boiling salted water. While the shells are cooking, make the filling. Wash cucumber and avocado, pat dry. To remove the pit, cut the avocado lengthwise and twist the halves in opposite directions. Peeled cucumber and avocado cut into small cubes. Add salt, olive oil, crumbled or chopped goat cheese, mix everything. Throw the finished shells in a colander, and when the water has completely drained, fill each with stuffing and put it on a beautiful flat plate. Serve garnished with pine nuts.

Recipe 4.

What you need: 300 g of young green beans, 400 g of salmon fillet, 150 g of spaghetti, 140 ml of milk and low-fat cream, a quarter of a pack butter, 1 stalk of the white part of a leek, 6 eggs, freshly ground white pepper, salt, 1.5 tablespoons of olive oil.

How to cook: Cook the spaghetti according to package directions. Drain the cooked pasta in a colander to drain the water, then transfer to a bowl, drizzle with olive oil and shake lightly to evenly distribute. Boil the washed beans for 3-4 minutes in boiling water, put in a colander and rinse with cold water. In another bowl, boil the salmon fillets until half cooked, and then cut the fish into small slices or mash with a fork. Finely chop the washed and dried leek and fry for 4 minutes in hot butter. In a bowl, combine the beans, spaghetti, leek, fish, cream, milk and beaten eggs. Salt, pepper to taste. Grease the form with oil, pour the resulting mixture and bake in the oven, preheated to 170º, for about 45 minutes. To prevent the casserole from burning, place the dish in the center of the oven, and place a deep baking sheet with water on the lower level. Serve cut into portions on plates garnished with green salad.

Recipe 5.

What you need: 400 g of pasta (horns, tubes or spirals), 1 medium head of cabbage, 1 onion, 140 g of butter, a handful of chopped herbs, 3 cloves of garlic, freshly ground pepper, salt, thyme sprigs for decoration.

How to cook: Boil pasta in 4 liters of water with 40 g of salt. Throw it in a colander. Finely chop the garlic and onion. Shred the cabbage finely. In a thick-walled frying pan, melt the butter over medium heat (leave a piece for frying), put the cabbage, greens (any if desired - basil, dill, cilantro, parsley) and simmer until softened (about 15 minutes). At the end, season with salt and spices. In a separate pan in the remaining oil, fry the onion and garlic until golden brown, add to stewed cabbage. Mix vegetables with pasta. Serve garnished with thyme sprigs. white cabbage in this recipe, you can replace Brussels, Beijing, colored or broccoli.

Recipe 6.

What you need: 300 g pasta in the form of bows, 150 g green peas, 2 medium squash or zucchini, 8 stalks of young asparagus, 2 cloves of garlic, 1 large onion, extra virgin olive oil, salt and freshly ground pepper mixture, 40 g parmesan.

How to cook: Wash and dry vegetables. Cut the zucchini in half lengthwise. Cut each piece into thin half circles. Remove the tough “string” from the peas (if any), cut each pod into several pieces and boil in salted water. Remove the tough skin from the asparagus. Cut each stem into 3-5 pieces. Boil macaroni and place in a colander. Finely chop the garlic, cut the onion into thin rings. Sauté asparagus and zucchini alternately in olive oil, adding as needed, in a large thick-walled skillet. It is necessary that the vegetables become softer, but remain crispy. In a separate pan, fry the onion and garlic until golden brown, add the rest of the vegetables, pasta and spices. Serve garnished with Parmesan slices.

Recipe 7.

What you need: 300 g of egg noodles, 300 g of pumpkin pulp, 400 g of homemade cottage cheese, a quarter cup of sour cream, a small head of broccoli, 2 eggs, 1 tablespoon of sugar, 50 g of ground crackers, a piece of butter.

How to cook: Wash and dry pumpkin and broccoli. Cut the pumpkin into cups of about 2 cm, and disassemble the broccoli into inflorescences of the same size. Boil the noodles in water with a pinch of salt and place in a colander. Boil vegetables in lightly salted water for 3 minutes. Drain in a colander, rinse with cold water. Separate the white from the yolk of one egg. Grind cottage cheese through a sieve. In a separate bowl, combine the noodles, yolk and grated cottage cheese. Beat the protein and add to the resulting mass. Stir gently. Preheat the oven to 180°. Whisk sour cream with sugar and egg. Lubricate the baking dish with a piece of butter, crush with breadcrumbs, put half of the mixture of cottage cheese and noodles, spread pumpkin and avocado on top, cover with the remaining mixture and pour sour cream sauce. Bake for about half an hour.

Recipe 8. Noodles with apples

What you need: 1 cup cane sugar or 140 g liquid light honey, 400 g egg noodles, 1 teaspoon baking powder, 1 dessert spoon ground cinnamon, half a lemon, a quarter cup raisins, 3 sweet and sour apples, 4 eggs, salt, 250 g cottage cheese, 125 g butter, cranberries.

How to cook: Soak the raisins for 15 minutes in boiling water, rinse and dry. Boil the noodles according to the instructions, discard on a sieve, and when the water has completely drained, add pieces of oil and mix well. In a separate bowl, combine cinnamon, cottage cheese, raisins, sugar (honey), beaten eggs, baking powder, add a pinch of salt to the mixture, noodles and grated on a coarse grater and lightly sprinkled lemon juice apples. Put the resulting mass in a refractory oiled form and bake for 20-25 minutes (until golden brown) at a temperature of 180°. Serve garnished with berries.

- a wonderful product: hearty, tasty, affordable and easy to prepare. No wonder pasta dishes are so loved in different countries. Boiled pasta, combined with cottage cheese, sprinkled with nuts - and breakfast is ready. Boiled horns were poured with mushroom or fish sauce, garnished with herbs - they got an appetizing dish for a lunch meal. Added some pasta stewed vegetables- and the usual dinner turned into an unusual delicacy. Baked noodles with curd mass, decorated with berries - after such a dessert, guests always leave satisfied. And exquisite salads, in which pasta is combined with gourmet products, will become a real highlight. holiday menu. In the caring hands of the hostess, pasta will sparkle with new shades of taste. Good luck with your culinary experiments!

Can be turned into exquisite and special. The Italians say that pasta is easy to cook, but it is much more difficult to cook it well. How to cook delicious pasta? To do this, you need to own some little secrets.

How to cook delicious pasta

First, we choose the “right” pasta in the store. If they are made from durum wheat, smooth, and glassy at the break, then your choice is correct. Now let's get acquainted with the golden rule: "10-100-1000", which every Italian housewife probably knows. It means: to cook 100 g of pasta, you need to use 1 liter of water and 10 g of salt. These proportions are considered ideal.

Salt is added to already boiling water, in no case to pasta that is boiled or cooked. Different kinds pasta provide their own way of backfilling. Short noodles fall asleep gradually so that it does not stick together. Products twisted into a ball must be untangled with a large wooden fork. Spaghetti should not be broken in half, we put them in the whole water, spreading them out like a fan, and when they soften, gently press them to total immersion.

It is better to cook pasta with a slow boil and without covering with a lid. Washing them with water after cooking is not recommended: change temperature regime will reduce the content beneficial vitamins in the product. Do not stir pasta too often, you will damage and break it, and do not overcook, so as not to end up with a sticky porridge. After draining the pasta in a colander, just shake it a bit and transfer to a warm dish.

We already know how to cook delicious pasta, now you can make it even better by adding sauces or other products. You should know that the sauce ("soul" of pasta) is absorbed into the products, enriching their taste. It is necessary to heat the dish along with the sauce prepared in advance.

Delicious pasta, a recipe for lovers

There are many variations on how to make delicious pasta by adding other ingredients. By mixing the pasta with vegetables, we will saturate the dish with vitamins, iron and calcium. Pouring boiled horns with meat sauce will enhance the benefits of essential amino acids and proteins, vitamins B6 and B12. fruit - fulfill the plan for eating dietary fiber. Mix with fat-free cottage cheese - and get a low-calorie, but satisfying dish, with high content calcium. We offer some tips on how to cook delicious pasta with mushrooms, cheese or onion sauce.

French Macaroni

This dish is quick and easy to prepare. First, chop a medium-sized onion and put it in a frying pan in hot vegetable oil. After the onions are fried, spread the bacon (300 g), cut into cubes or strips, add the mushrooms (400 g). Pour the cream into the pan, add salt and pepper to taste. After boiling the pasta, put them on plates, pour over the cooked French sauce.

Pasta in onion sauce

Delicious onion sauce adds originality to this dish. Fry onions (700 g) for vegetable oil(6 tablespoons), add sour cream (2 tablespoons). After the sauce has been seasoned with spices and salt, pour 200-250 g of grated on a coarse grater. When the cheese has completely melted, pour over the pasta with the prepared sauce.

Pasta with cheese

If you are a big fan of cheese, this dish is for you. To make the cheese sauce, melt the butter in a saucepan. Then add flour in small portions, salt. Mix thoroughly and add milk. After removing the resulting mixture from the heat, pour grated cheese into it, mix until it has turned into a homogeneous mass. Put the boiled pasta in a mold, pour over the sauce, sprinkle with spices, you can grate cheese on top. Bake in a preheated oven for about 30 minutes. The dish will require: 400 g of pasta, 150 g of butter, 50 g of hard cheese, 0.5 cups of flour, 1 cup of milk, spices.

Among the many a variety of recipes cooking delicious dishes from pasta, anyone will find a favorite for themselves. Cook, having fun and enjoying the delicious fruits of your labor! Bon appetit!

Pasta is one of the most popular products in Russia. Domestic housewives know what can be cooked from pasta, and in recent years many Italian pasta recipes have been added to their arsenal.

Let's talk a little about pasta

There are many different pasta on the shelves: horns, feathers, shells, spirals, vermicelli, lasagna and many, many others. Traditionally, Italy is considered to be the birthplace of pasta, absolutely everyone eats them there, and no one knows as much about pasta as the inhabitants of this magnificent country do. A real Italian will never ask what can be cooked from pasta, because he knows all the recipes for delicious pasta. The best are pasta made from durum wheat. In Italian, they are usually cooked “al dente”, that is, in such a way that the inside of the product is slightly raw. Pasta is an excellent side dish for fish, meat and vegetable dishes.

How to cook pasta - a few simple ways

Classics of the genre - boiled pasta as a side dish. One of my favorites and simple options rightfully recognized macaroni and cheese. Adults and children love this dish, and even the most inexperienced hostess can cook it. Naval pasta is also one of the most popular cooking methods. The recipe is extremely simple and does not take much time and effort. It is enough to fry the minced meat in a frying pan and add boiled pasta to it in such a form that you most like. If desired, during the frying of meat, you can add mushrooms, tomatoes, onions and any other vegetables - this will make the dish juicier and much more interesting in taste. Italian lasagna is very delicious. To prepare it, you will need special pasta sheets for lasagna and filling, according to your taste. In the classic recipe, it is bechamel sauce, minced meat, parmesan, spices and seasonings. But today we would like to talk about what can be cooked from pasta unusual, but simple meals through frying and baking.

Fried pasta: cooking recipe

For this recipe, you will need pasta directly - about 120 grams, 2 cups of broth (about 300 grams), salt and pepper, herbs, curry and olive oil, cheese (ideally Parmesan). Optionally, you can use additional ingredients such as tomatoes in their own juice and garlic. So, let's begin:

Pasta with minced meat in the oven: recipe

If you still don’t know what can be cooked from pasta and spend a minimum of time, then get acquainted with minced meat and pasta casserole. You will need minced meat and pasta in a ratio of 1 to 1 (consider a recipe for 400 grams), onions, about 150 ml of milk and 50 grams of butter, a tablespoon of flour and hard cheese of your choice. Let's start cooking:

boil pasta "al dente" and cook minced meat with onions in a pan;
prepare the bechamel sauce: fry the flour in a dry frying pan and slowly add milk with melted butter (20 grams), add nutmeg, pepper, salt to the sauce and bring to a boil - the sauce is ready;
grease the baking dish with the remaining oil and lay out layers of pasta, minced meat and pasta again, pour everything with the prepared sauce;
bake the dish in the oven for about half an hour at a temperature of 220 degrees;
6-7 minutes before the end of baking, sprinkle pasta with grated cheese. Bon appetit!

One of the most popular side dishes is pasta. Long thin spaghetti, curved horns, curly bows and spirals - they are served with beef, pork and chicken, cheese and seafood, vegetables and sausages, casseroles and pasta soup. And, of course, they prepare a variety of sauces and gravies for pasta. At the same time, pasta from a side dish turns into an independent dish, hearty and tasty.

You can prepare a variety of gravy for pasta: meat from chicken, beef or pork, vegetable, creamy from milk or sour cream, cheese, assorted. Thanks to the sauce, your favorite dish will acquire a new original taste.

On this page you will find the following recipes:

Easy Gravy Recipes for Meatless Pasta

A light vegetable sauce will help make your dish dietary and healthy. And our simple recipe with a photo will tell you in detail how to cook pasta deliciously.

Products used:

onions - 100 g (2 medium heads);
carrots - 100 g (1 medium);
garlic - 2-3 cloves;
flour - 2 tablespoons;
water - 500 ml (2 cups);
frying oil;
seasonings, salt, spices - to taste.

Preparation time for ingredients: 10-15 minutes.

Roasting time: 5-10 minutes.

Total time: 20-25 minutes.

Volume: 500 ml.

How to make gravy

We clean vegetables. We cut the onion into cubes 1x1 cm, carrots can also be cut or grated on a grater with large holes.

Fry the vegetables until a pleasant brownish hue appears.

While mixing, add flour. Fry for 2-3 minutes.

We clean the garlic and finely chop or squeeze it through a garlic press. Add to the pan.
We also add seasonings, salt.
Add water and, stirring constantly, bring to a boil.

Finely chop the fresh dill and add to the sauce. It will give our pasta gravy flavor and color. The resulting gravy can be used with pasta and potatoes.

Advice. Using broth instead of water, we get a brighter and richer taste.

The famous bechamel sauce for pasta

Delicious gravy for pasta - the famous Bechamel sauce. It can be used for both pasta and cooking lung dressing soup. There are many types of sauce: with mushrooms, cheese, onions, herbs. We offer recipes for a simple, but at the same time delicious, bechamel sauce.

Required Ingredients:

milk - 1 liter (4 cups);
flour - 100 g (4 tablespoons);
butter - 50 g (1/4 pack);
salt - 1 teaspoon;
grated nutmeg, turmeric, Provence herbs or other seasonings.

Preparation time: 5-7 minutes.

Cooking time: 25-30 minutes.

Total time: 30-40 minutes.

Volume: 10 servings.

Recipe:

Melt butter in a saucepan or deep frying pan over low heat.
Gradually, stirring constantly, add flour and continue to fry for 3-4 minutes. The mixture will turn a light brown color and a pleasant smell will appear.
Increase the heat to medium and begin to gradually add milk, stirring the ingredients.

Advice. It is convenient to use a whisk.

Then, when all the lumps of flour disperse, reduce the heat to a minimum and cook for another 8-10 minutes.
At the end, add nutmeg or seasonings.
Serve ready-made sauce for spaghetti or as a gravy for potatoes.

Italian pesto sauce

What else is gravy for pasta without meat? You may have heard of pasta dishes with Italian pesto. Classic Recipes- with basil, pine nuts and parmesan cheese, which makes the sauce spicy. If you do not have these products, then they can be replaced with parsley, walnuts or pistachios.

Products used:

fresh basil leaves - 3 cups;
walnuts - 1.5 cups;
olive oil - 1 cup;
garlic - 3-4 cloves;
parmesan - 2 tablespoons of grated cheese;
pepper and salt - to taste.

Cooking time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 10 servings.

In the birthplace of pesto sauce, in Genoa, it is prepared in a marble mortar using a pestle. If you're cooking in a food processor, make sure it doesn't get too hot.

Basil leaves with torn stems washed and dried.
We clean the garlic cloves.
Grind basil, nuts, garlic in a blender. Add grated cheese.
Pour olive oil in a thin stream, stirring the sauce.
Add salt and pepper to taste.
It remains to boil the pasta and serve them with a fragrant sauce.

Advice. Pesto sauce can be stored in the refrigerator, covered, for up to a month.

Tomato sauce for pasta

The spaghetti left over from yesterday's dinner is easy to turn into an original dish. It can be pasta patties or pasta casserole without meat. Tomato sauce is perfect for this treat.

Required products:

olive or sunflower oil- 70 ml (1/4 cup);
onions - 1 medium head;
tomatoes - 3 medium fruits;
tomato paste - 50 g (2 tablespoons);
pepper, sugar, salt - to taste.

Preparation time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 8 servings.

Onions and ripe tomatoes are peeled.

Advice. Tomatoes can be pre-scalded so that the skin can be easily removed.

Chop the onion into cubes and fry until translucent over medium heat.
Add the tomatoes, previously cut into small cubes, reduce the heat and simmer for another 5-7 minutes.

Advice. If desired, add finely chopped garlic for spice.

Posting tomato paste and simmer for another 10-15 minutes until thickened.
Our delicious pasta with tomato sauce can be served at the table.

Cheese sauce

What can be prepared from ordinary cheese? Of course, the most delicate cheese sauce. After cooking a casserole or pasta in the oven, add this fragrant gravy to them and the dish will take on a new taste.

Ingredients used:

milk - 200 ml (1 cup);
broth - 200 ml (1 cup);
grated hard cheese - 200 g (1 cup);
flour - 40 g (2 tablespoons);
butter - 50 g (2 tablespoons);
pepper, salt - to taste.

Preparation time: 5 minutes.

Cooking time: 15 minutes.

Total time: 15-20 minutes.

Volume: 8 servings.

Preparing a gentle cheese sauce:

Melt the butter in a deep pot over low heat.
Gradually add flour and simmer for 1-2 minutes.
We remove the dishes from the fire.
In separate containers, heat the broth and milk.

Advice. The sauce can be prepared with both vegetable and meat broth.

Slowly add milk to the flour first, and then the broth. In this case, the mixture is continuously stirred.

Advice. For mixing, use a wooden spoon or spatula.

Continuing to stir, bring the sauce to a boil over low heat. Simmer for 2-3 minutes until thickened.
Pour the grated cheese into the liquid, mix and immediately remove from heat.

Advice. If the sauce is too thick, add some milk or broth.

Serve to the table, adding chopped greens or grated nutmeg.

Hearty and flavorful cream soup

What else can you make with pasta? A hearty and flavorful creamy soup. We will cook our soup from canned tomatoes in our own juice and small pasta.

Products:

tomatoes in their own juice - 800 g (one can);
onions - 150 g (2-3 onions);
carrots - 100 g (one medium root crop);
pasta - 100 g;
garlic - 1-2 cloves;
greens, salt - to taste;
vegetable oil for frying vegetables.

Preparation time: 10 minutes.

Cooking time: 15-20 minutes.

Total time: 25-30 minutes.

Volume: 5-6 servings.

Soup preparation:

Wash and clean vegetables.
We chop the onion into small cubes, finely chop the carrots or rub on a grater with large holes, finely chop the garlic and herbs.
Saute carrots, garlic and onions in a heavy bottomed pan for 5-7 minutes.
Remove the skin from the tomatoes, add them together with the tomato juice to the pan and simmer for another 3-4 minutes.
Add herbs, seasonings, salt and simmer for another 2-3 minutes. If it's too thick, add a little water.
We wipe the soup through a sieve or beat with a blender.
Mix soup and pre-boiled pasta.
Garnish with fresh herbs and serve.

Cheese sauce as gravy for pasta - cook according to the recipe from the video.