Vegetables In Cream Sauce Recipes

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CREAMY VEGETABLE CASSEROLE



CREAMY VEGETABLE CASSEROLE image

A colorful blend of broccoli, cauliflower, and carrots in a creamy sauce of Italian cheeses and herbs.

Provided by Katerina | Diethood

Categories     Side Dish

Time 45m

Number Of Ingredients 13

1 pound broccoli florets
1 pound cauliflower florets
½ pound baby carrots
3 tablespoons butter
3 cloves garlic, (minced)
2 tablespoons cornstarch
2 cups heavy cream
1 ½ teaspoons dried Italian seasoning
Salt and pepper, (to taste)
¼ teaspoon chili powder, (or to taste)
⅛ teaspoon ground nutmeg
¾ cup shredded Italian blend cheese
1 cup pork rind panko crumbs, (for topping (you can also use regular panko crumbs))

Steps:

  • Preheat oven to 400˚F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • Boil a large pot of water over high heat.
  • Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
  • In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
  • Whisk in cornstarch until blended; cook for 1 minute.
  • Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
  • Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
  • Spread ½-cup of the cheese sauce on the bottom of the baking dish.
  • Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
  • Add remaining cheese sauce; stir to coat all the vegetables.
  • Sprinkle top with pork rinds panko crumbs.
  • Bake for 20 to 23 minutes, or until hot and bubbly.
  • Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
  • Serve.

Nutrition Facts : Calories 350 kcal, Carbohydrate 13 g, Protein 9 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 98 mg, Sodium 204 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE



Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

  • Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  • Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  • Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  • Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  • Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

ROASTED AND READY VEGETABLE SAUCE



Roasted and Ready Vegetable Sauce image

Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.

Provided by Juliana Hale

Time 1h

Yield 10

Number Of Ingredients 12

3 cups cauliflower florets
3 cups broccoli florets
1 cup coarsely chopped onion
4 cloves garlic
1 tablespoon vegetable oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
3 cups vegetable broth
½ teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon dried thyme
4 cups packed fresh spinach

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
  • Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
  • Roast in the preheated oven until tender and lightly browned, about 25 minutes.
  • Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g

CREAMY VEGETARIAN PASTA SAUCE



Creamy Vegetarian Pasta Sauce image

This is a great pasta sauce with tons of vegetables and sour cream. You can serve it with any type of pasta you like.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package penne pasta
2 tablespoons olive oil
1 zucchini, sliced
1 red bell pepper, sliced
1 cup sliced fresh mushrooms
6 ounces frozen chopped spinach, thawed and drained
2 tomatoes, chopped
3 cups vegetable broth
7 ounces sour cream
1 tablespoon tomato paste
salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 77.1 g, Cholesterol 21.9 mg, Fat 20.2 g, Fiber 7.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 487.9 mg, Sugar 10 g

VEGETABLE CREAM SAUCE



Vegetable Cream Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield about 2 cups

Number Of Ingredients 6

1 can (10.75-ounces) condensed cream of broccoli soup
3/4 cup whole milk
1 1/2 cups shredded sharp Cheddar
2 tablespoons chopped fresh chives
1/2 teaspoon minced garlic
Salt and pepper

Steps:

  • Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

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