561 cream pasta recipes

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

So easy, so simple, and so deliciously creamy. An easy alfredo sauce enriched with garlic coats the tortellini. Best of all, it's ready in 20 minutes flat!

Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Sautéed chicken, broccoli, and zucchini with sun-dried tomatoes and a splash of cream over linguine. A veggie-loaded pasta with a hint of heat from red pepper flakes.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!