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What are the names and recipe for yummy sauces to go with pasta or rice?

Answer Question

Asked by TummyPrincess at 7:14 AM on Oct. 18, 2009 in Food & Drink

Level 1 (0 Credits)
Answers (11)
  • carbonara sauce - egg, cream, bacon, cheese, onion (you could also add chicken, mushroom...)
    (cook pasta then set aside. cook bacon and onion in a pan, once half done add cream and cheese and let get hot then add the egg at the last minute. poor over/through pasta and serve)

    Creamy pepper sauce - cream, egg, green pepper corns, butter, salt, onion (chicken or pork opptional)
    (cook pasta set aside. cook onion and smashed pepper corns with the butter. add seasoning. at last minute add cream and egg and toss in pasta before seasoning)

    Lemon herb sauce - lemon, mixed dried herbs, vegetable stock, salt, pepper (plus veg)
    (cook rice in vegetable stock, around 2 1/2cups stock with 1 1/3 cups rice. put rice into a large bowl and use fork to seperate. add lemon, herbs, salt, peper and veg to rice and serve)

    i hope that helps...

    Answer by sunshine89 at 9:35 AM on Oct. 18, 2009

  • check out some cookbooks from the library and read them like a novel for ideas!!!

    Answer by chefjen at 11:42 AM on Oct. 18, 2009

  • vbruno

    Answer by vbruno at 12:34 PM on Oct. 18, 2009


    I have tons of recipes with pasta and rice. You can look them up by category or just browse.


    Answer by ecodani at 3:52 PM on Oct. 18, 2009

  • You can't beat peanut sauce!! If you have allergy issues, substitute soynut butter or sunflower seed butter)

    I serve this it over broccoli (and I make double the sauce).
    Pasta and Tofu with Finger-Licking Peanut Sauce
    1/2 cup low or no sodium vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot


    Answer by rkoloms at 3:54 PM on Oct. 18, 2009

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 3:54 PM on Oct. 18, 2009

  • Mushroom Stroganoff, is a great, speedy weeknight dinner, especially if you cook the noodles the night before (I use whole wheat egg noodles or bowties). I also throw in spinach, either fresh or frozen chopped.
    1 lb portabello mushrooms (either the large or baby bellas), cut in half and sliced
    1/2 onion, diced
    1 - 1 1/2 c sour cream (I use fat free plain Greek yogurt)
    1/2 - 1 Tbsp Hungarian Paprika
    salt & pepper to taste
    olive oil or butter (I use some of each)
    1/8 cup (or so) vegetable broth or dry white wine (optional, not part of the original recipe; I think that it gives it some depth)


    Answer by rkoloms at 3:55 PM on Oct. 18, 2009

  • Saute diced onions in olive oil or butter (your preference) until just soft and translucent. Add sliced mushrooms, saute until cooked through. Add broth/wine paprika and incorporate well. Turn down heat and add sour cream. Heat through, add salt & pepper to taste. Add more sour cream if the 1 cup doesn't cover everything well. Serve on top of egg noodles or rice. Once I made this and I didn't have enough sour cream, so I added cream cheese and it was still very good! Mushrooms are a great source of protein as well as many other nutrients.


    Answer by rkoloms at 3:55 PM on Oct. 18, 2009

  • Tasty Stir Fry – this is a great recipe that you can adjust based on what you have on hand
    1/2 pound flat noodles (I use whole wheat linguine)
    3 tablespoons oil
    1 small onion, sliced
    1 cup sliced broccoli
    1 cup sliced mushrooms
    1/2 cup sliced water chestnuts
    1/2 cup sliced bamboo shoots
    1 cup bean sprouts
    2 garlic cloves, chopped
    1 teaspoon ginger, chopped
    1 teaspoon salt
    1 teaspoon brown sugar
    2 tablespoons soy sauce
    2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
    1 tablespoon sesame oil
    1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
    2 teaspoons sesame seeds
    2 tablespoons cashew nuts
    2 tablespoons green onions, chopped
    2 tablespoons green peppers, chopped


    Answer by rkoloms at 3:56 PM on Oct. 18, 2009

  • Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal

    Answer by rkoloms at 3:56 PM on Oct. 18, 2009

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