Pink Alfredo Sauce Recipes

CANNED SALMON PASTA RECIPE

Steps:

• ⭐️Cook the pasta. In a large pot, bring water to a boil. Once water is boiling add fettuccine noodles and cook per box instructions.
• ⭐️Make the sauce. In a medium-sized baking skillet, melt butter with garlic. Cook for 1 minute, then add evaporated milk. Bring to a simmer. Whisk in cheese, salt, and pepper. Continue to simmer until pasta is done.
• ⭐️Add the vegetables and salmon. Add mushrooms and peas, toss with fettuccine, then gently stir in salmon.
• Serve. Serve immediately topped with fresh parmesan cheese and parsley if desired.

PINK SAUCE PASTA

Steps:

• Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.
• Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
• After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.
• Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

THE BEST HOMEMADE ALFREDO SAUCE EVER!

Steps:

• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
• Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
• Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

CREAMY PINK VODKA SAUCE WITH PENNE

Steps:

• Put the olive oil into the pan and add the onions and garlic.
• Turn on the heat to medium-low and gently cook for a few minutes.
• Add the red pepper flakes cook 1 minute add crushed tomatoes.
• Raise the heat to medium and bring the mixture to a boil.
• Add the vodka and a pinch of salt and pepper simmer uncovered for about 8 minutes over medium-low heat.
• Add the cream and lower the heat, add drained pasta and toss in parsley.
• Stir to coat well and grate a generous amount of parmesan into the pasta using our microplane grater.
• Serve immediately sprinkled with more parmesan, and red pepper flakes.

PINK SAUCE PASTA

Steps:

• Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
• Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
• Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
• Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

PINK PASTA

Steps:

• Cook pasta in salted water 1-2 minutes less than the package directs (it will finish cooking in the sauce and in the oven). Drain pasta and discard pasta water.
• Meanwhile, make "pink" sauce by stirring together marinara and alfredo sauces in a medium saucepan over low heat until well blended. Stir in fresh basil.
• When pasta has finished cooking, toss pasta with pink sauce. Pour into a 9×13 baking dish. Sprinkle with mozzarella and parmesan cheeses.
• Bake at 350 degrees for 20-30 minutes, or until cheese is bubbly. Garnish with additional fresh basil if desired.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

PINK FETTUCCINE ALFREDO

Steps:

• Heat butter over moderately-high heat until foam subsides.
• Saute garlic and broccoli, stirring, for 2 minutes.
• Remove with slotted spoon and transfer to a plate.
• Add cream to skillet and simmer, stirring, for 3-5 minutes, or until thickened slightly.
• Stir in tomatoes, prosciutto and broccoli and cook, stirring, for 2 minutes; season to taste (I now puree the tomatoes before using as one of my kids does not like tomato 'pieces' in his food).
• Cook fettucine until al dente.
• In a large bowl, toss fettucine with 1/3 of the sauce until coated well.
• Transfer to serving plates and spoon remaining sauce and vegetables over.
• Sprinkle with cheese and garnish with parsley.

CHICKEN AND PEAS WITH PINK ALFREDO SAUCE

Steps:

• Preheat oven to 375°F. Coat chicken with flour; place in 2-qt. baking dish sprayed with cooking spray.
• Mix remaining ingredients; pour over chicken.
• Bake 30 min. or until chicken is cooked through (165ºF).

BEST PINK SAUCE PASTA RECIPE

Steps:

• Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions.
• Heat a large non-stick skillet over medium heat, melt the butter and then add in the onions. Cook for about 5 minutes, or until they are translucent. Add the garlic and cook for another 1 - 2 minutes, or until aromatic. (Stir frequently to avoid burning your garlic and onions.)
• Now add the tomato sauce, chicken broth, dried basil, dried oregano, salt and stir. Bring to a simmer for 2 - 3 minutes, stirring occasionally.
• Add in the milk and cream cheese and stir until melted, then mix in the shredded mozzarella cheese and let simmer for 7 - 8 minutes (it's important to not let the sauce boil, but just simmer instead).
• Mix the pasta in with the sauce. Garnish with the chopped parsley and a little extra mozzarella if desired then serve!

PINK ALFREDO SAUCE

Steps:

• Combine butter, cream and tomato paste in a saute pan. Bring to simmer over medium heat and disk until sauce tightens. Stir in parmesan cheese. Season with salt & pepper. Cook pasta in salted boiling water for 4 minutes and drain. Spoon warm sauce over pasta and enjoy.

OAT MILK ALFREDO RECIPE (VEGAN, GF)

Steps:

• Cook pasta according to package instructions. Drain, saving 1 cup of the pasta water and set aside.
• While pasta is cooking, in a large pot heat olive oil over low heat. Add the garlic and saute for 2 or 3 minutes until the garlic begins to brown.
• Add the corn starch and the cold water in a separate dish, and mix until corn starch has dissolved. Pour this mix over the garlic.
• Add the oat milk, garlic salt and pepper, and stir until the sauce begins to thicken.
• Add the cooked pasta to the sauce and top with parsley.