Do you have ideas for sauces for pasta without tomato sauce?

You can search the internet for cheese sauces, or you can try searching for "Palabok" recipe too...

Cheese & Broccoli sauce is gorgeous!

Check out the delicious pasta recipes and videos and you would be able to get the flavor and taste of your favorite Italian restaurant right at home and also make a great saving.
http://www.ifood.tv/network/pasta/recipes

I love a good pesto sauce! If you're not into cooking from scratch, you can always take a bit of butter or olive oil and mix it with store-bought pesto and stir it up with warm noodles. That can be a bit expensive, though.

If you've got your own basil plants, you're good to go and can make your pesto from scratch. It's very easy to make. What I do is throw a bunch of basil into my food processor and chop it to bits. Then I add oil a tablespoon at a time until things are smooth. Grate a little parmesan cheese into it, and you're good to go! You can also add pine nuts, olives, or whatever else you'd find tasty to it. Then, just add it to pasta and you've got a tasty dish!

We also do a oil/garlic sauce that we throw over sauteed rapini and pasta. If you can't find rapini, can't grow it, or it's too expensive, broccoli works fine, too. Basically, we heat up some oil in a pan, add crushed red pepper (optional), throw in some finely chopped garlic, sautee some more, and then add the rapini and cook until it's soft. Dump that over pasta and it's sooo good!

I think you'll find that experimenting with herbs and garlic in an oil sauce with various veggies you can eat will yield some amazing results. We do a lot of mushrooms, rapini/broccoli, spinach, etc. over pasta and it's a great cheap, easy meal.

OK...Here goes. BUT it is not diet thats for sure. I lik OBG. That is alittle Olive Oil, alittle butter, and garlic(for me alot of that.)

I just use store bought salad dressing on them. I have to limit my tomato intake and that's how I do it.

the cheese sauces are fairly easy to make, but you'd have to look on line for a recipe, cause I don't make them.

This is my favorite and it is easy to make. In a pan add some extra virgin olive oil, and a bit of butter. Then add cut up vidalia onions. Let it cook until the onions are brown and yummy. If there is not much juice left in the pan, add a bit more butter and then 1 tbsp of flour. Whisk it together continuously for a few minutes on low heat. Then add 1 cup half and half or heavy cream and continue whisking. Continue adding half and half until it is the consistency you like. This is awesome served over pasta, or even rice.

A really easy way to serve pasta is to put a can of cream of... soup in it. Cream of mushroom is really good, but cream of chicken or celery is good, too.

I use a pesto sauce and also a clam sauce. I love them both. Because I don't have them on the computer, I found a couple very similar at recipelink.com. As this isn't income or referral related, Here is a clam sauce one. If you don't like clams, shrimp works very well. While I absolutely love the alfredo sauces, they are so full of calories. This isn't all that expensive to make either.


Board: Cooking Club at Recipelink.com
From: G 4-12-1999
To: Non-tomato sauces, Please!
MSG ID: 0039506


Clam Sauce With Lemon and Parsley

2, 14-16 ounce cans of chopped clams
1/2 cup chopped onion
6 cloves garlic, minced
2/3 cups olive oil
1/4 cup butter
2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh, flat leaf parsley, chopped
rind and juice of two lemons

1 pasta pot
1 skillet

1 pound cooked linguini
freshly grated parmesan cheese
fresh, flat leaf parsley, chopped

Drain and reserve the juice from the clams. Set both aside.
In a large skillet, heat the olive oil and butter over medium heat.
Saute the onion until it begins to soften, then add the garlic. Saute
both until they're soft, being careful not to brown them.
To the skillet add the clam juice, oregano, salt and pepper.
Raise heat and bring to a boil.
Cook about five minutes, stirring frequently, until sauce is reduced to
about 1 cup.
Lower the heat under the clam sauce and stir in the clams, parsley,
lemon juice and rind. Heat thoroughly and add to the pot with the pasta. Toss
to combine.
Serve hot in warmed pasta bowls with freshly grated parmesan cheese.
Sprinkle with fresh, flat leaf parsley.


MSG URL: http://www.recipelink.com/msgid/0039506

One of my favourites is very quick,simple and tasty (but you have to like garlic!)

this is called: Aglio, olio e peperoncino

For 4 people as a main course, use 500g of pasta

In a pan drizzle some good quality, extra-virgin olive oil and heat slowly. Add very finely chopped garlic (1 large or more if you really like it), 1 small to medium sized dried chilli (again, more if you're brave...), very finely chopped. Sizzle slowly without letting the garlic brown, then add the pre-cooked pasta (spaghetti type is best so angel hair is fine). Toss in the pan to coat well and just before removing, add finely chopped fresh parsley (about 1 to 2 tablespoon) and toss again to mix all ingredients evenly.
Serve and sprinkle with parmesan cheese.