This ‘recipe’ has endless variations, some of which I shall try to give here. It’s a good, quick sauce that is ready in the time it takes to boil the pasta. Use your own judgement on how much to use dependent upon how many people you need to feed in most cases these quantities feed 4.
Creamy Mushroom Sauce
1 onion, chopped
2 cloves garlic, crushed
8 mushrooms, sliced
300ml creme fraiche
1 tbsp herbes de provence
– Fry the onion and garlic with a pinch of salt for a few minutes in a pan then add the mushrooms. Fry until soft and reduced.
– Add the creme fraiche and herbes de provence and stir thoroughly. Continue to gently heat until heated through.
– Serve with pasta or gnocchi.
Variation – Add slivers of cooked wafter ham/frozen peas/spinach after the creme fraiche for a more colourful version and simmer until cooked.
This sauce is also excellent served with chicken breasts and rice or pasta.
Creamy Chicken and Pesto Sauce
1 onion, chopped
2 cloves garlic, crushed
3 chicken breasts, sliced into strips
300ml creme fraiche
3 tbsp red pesto
2 tbsp tomato puree
– Gently fry the onion and garlic with a pinch of salt until soft.
– Add the chicken breast and cook until browned.
– Add the creme fraich, pesto and tomato puree, stil until thoroughly combined and heat through.
– Serve with pasta or gnocchi.
Variations – Add a few handfuls of baby spinach and stir through the sauce, leave to cook until wilted then serve. And excellent addition to this sauce after cooking is mozerella.
Anna in the kitchen 