Creamy Haddock Mustard Feta Sauce For Pasta Recipes
FETA SAUCE
This sauce is meant to be served with kebabs, so would go great with any grilled meat. This recipe calls for Greek yogurt which is similar to plain yogurt, but thicker. You can thicken ordinary plain yogurt by lining a strainer with cheesecloth, placing yogurt inside and letting it drip for about 20 minutes or to desired thickness.
Provided by threeovens
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a food process and pulse until smooth.
- Refrigerate until serving.
Nutrition Facts : Calories 122.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 20.1, Sodium 251.9, Carbohydrate 1.7, Fiber 0.1, Sugar 1, Protein 3.3
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
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