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Seafood Cheese Pasta
When you're pressed for time but still require good food, take advantage of some of the inexpensive convenience foods available in your supermarket. When you cook for enjoyment and relaxation, make everything from scratch, of course; but when time is an issue, it doesn't hurt to use some pre-prepared ingredients, like the cream of asparagus soup called for in this pasta sauce recipe. These kinds of ingredients are lower in fat than they used to be.
Seafood and Cheese Sauce

1 tin cream of asparagus soup

1/3 cup buttermilk

1 cup Italian blend shredded cheese (Sargento)

1 chopped red pepper, medium OR

1 cup fresh asparagus, French cut

cup chopped mushrooms

8 oz tuna or salmon

1/2 lb frozen shrimp or lobster, defrosted

lemon, juice of

1 tbls prepared Dijon mustard

1 tsp fennel seed

2 tbls dried thyme

cup chopped parsley or dill

pepper to taste

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Whisk the soup with the buttermilk, herbs, and cheese. Chop the vegetables and place in a glass casserole dish. Pour the juice from half a lemon over the seafood, fresh or frozen, and then drain it into the sauce. Place the seafood in the casserole, then pour the sauce over and microwave on high for 5 minutes, then on low for 30 40 minutes, stirring occasionally.

If, somehow, that tin of soup you were planning to use has gone missing, you can make a sauce from scratch that will take only a few minutes longer:

1/8 cup olive oil or butter

1/4 cup flour

1/2 tsp mustard powder

3/4 cup buttermilk

1/4 cup liquid from seafood

1 cup grated parmesan or mixed Italian cheeses

1/4 cup chopped fresh dill

large dollop thick creamy dressing (optional)

I'm Asparagus apron
I'm Asparagus by Gourmand2go 

Heat the olive oil in a medium saucepan. Add half of the flour and stir into the oil. Continue adding flour gradually and stirring until a thick paste forms; stir in 1/2 tsp mustard powder. Begin adding liquid gradually, starting with the liquid drained from the tuna and the defrosted shrimp. Gradually add half a cup of the buttermilk, then stir in the cheese. Continue stirring until the cheese has melted; add more buttermilk if necessary. Liquid from the vegetables will thin the sauce further during cooking; cook as for soup recipe above.

Boil spaghettini or other pasta to the al denté stage, then drain in a large strainer. Rinse with cold water and drain, then toss with coarse salt, freshly ground pepper, and a little olive oil flavored with fresh herbs.

Serve with a full-bodied white or light red wine.

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