pinch sauce pasta | pasta in red and white sauce | pasta recipes |Cook with Chef Amar

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is more shelf-stable; spinach adds nutrients.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente.

In a skillet, heat olive oil over medium heat until shimmering.

Sauté garlic and onion until translucent, about 3-4 minutes.

Add canned tomatoes and simmer for 10 minutes, stirring occasionally.

Stir in heavy cream and bring to a gentle simmer.

Add parmesan cheese, salt, and pepper to the sauce, mixing well.

In a separate pan, melt butter and sauté mushrooms, zucchini, and carrot until tender.

Add spinach and cook until wilted, about 2 minutes.

Combine cooked pasta with the red sauce and mix well.

Plate the pasta and top with sautéed vegetables.

Sprinkle with additional parmesan and red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens