An easy meal when we’re busy is always welcome, ideally something warming, creamy, and satisfying. We looked at Bolognese sauces some months back and a reader suggested we check out other pasta options, especially creamy sauces.
It’s easy to add nutritional value to these versatile sauces. Try grating carrot, parsnip, cabbage to add while heating.
Or for added interest, heat some olive oil with a sliced clove of garlic to infuse the flavours. Remove the garlic and add a large handful of stale breadcrumbs.
Toss until crisp and golden, and top the finished pasta and sauce. You can also add some grated parmesan (or the end of any other cheese) on top.
Today’s sauces – we found a good range in supermarkets – can be added to all types of pasta, including layering with lasagne, but creamy sauces cling best to tagliatelle.
Serve a salad on the side – there’s still some local lettuce grown in tunnels – or grate or cut into thin pieces (julienne or mandolin) cabbage, carrot, kohlrabi, and beetroot. Cucumber sprinkled with a pinch each of salt and sugar and left for 10 minutes is also delicious.