CREAMY VEGETARIAN PASTA SAUCE
This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
VEGETABLES IN CREAM SAUCE
In just minutes, a frozen vegetable blend is transformed into a creamy, cheesy side dish that even kids will like.
Provided by My Food and Family
Categories Recipes
Time 23m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Layer vegetables, VELVEETA and cream cheese in 1-1/2-quart microwavable casserole dish; cover.
- Microwave on HIGH 13 min. or until vegetables are heated through, stirring after 7 min.
- Stir until well blended.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 6 g
VEGETABLES IN GARLIC CREAM SAUCE
Make and share this Vegetables in Garlic Cream Sauce recipe from Food.com.
Provided by Felix4067
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place water in a large saucepan; bring to a boil.
- Add vegetables; reduce heat to low.
- Cook, uncovered, 9-12 minutes or until vegetables are tender-crisp.
- Meanwhile, heat oil in small saucepan over medium heat.
- Add garlic; cook and stir until golden brown.
- Remove from heat; stir in mayonnaise and milk.
- Drain vegetables; place in serving bowl.
- Pour in garlic sauce; toss to evenly coat.
- Sprinkle with parsley.
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
PARMESAN VEGGIE LASAGNA IN CREAM SAUCE
Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h40m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
- Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
- Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
- Bake 1 hour or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
VEGETABLES IN SPICY CREAM SAUCE
Provided by Laxmi M. Hiremath
Categories Milk/Cream Vegetable Side Sauté Stir-Fry Spice Chill Bon Appétit California Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 21
Steps:
- Toast cumin and coriander in small skillet over medium-low heat until aromatic, stirring occasionally, about 4 minutes. Transfer to plate.
- Heat vegetable oil in same skillet over medium-high heat. Add onion and cook until onion is golden brown, stirring occasionally, about 8 minutes.
- Transfer to blender. Add cumin and coriander, 1/2 cup half and half, cashews and catsup. Blend to consistency of thick cream sauce.
- Melt butter in heavy medium skillet over medium heat. Add cinnamon, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add tomato and cook 1 minute. Add all remaining vegetables and stir-fry 3 minutes. Add water, raisins, salt, cayenne, cream sauce and remianing 1/2 cup half and half. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 12 minutes. Discard cinnamon stick. (Can be prepared 2 days ahead. Cool, cover and refrigerate. Rewarm before serving.)
- Garnish with cilantro and serve.
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