So the other day Craig and I were having a serious discussion about food. Not to be confused with a serious discussion about what to have for dinner, it was just about food in general. The topic was about cream sauces – his like of them, my dislike of them. I’m not a sauce kind of gal. I hail from the au naturel school of thought (get your minds out of the gutter…that topic is for another day). I just don’t like my food covered up in sauces. I know, I’m weird – Whatever!
The discussion came down to whether or not a cream sauce could be made healthy and still taste good. Sure, there are lots of recipes for healthier sauces available but a healthy cream sauce recipe would be the holy grail. Taking this on as a challenge, I set forth to come up with a light cream sauce, low calorie cream sauce or healthy creams sauce (whatever verbiage fits best for you). This sauce is all three – and it’s delicious.
To further challenge things, I decided that a vegetarian pasta with the cream sauce would be the ultimate test for my boo’s taste bud’s and belly. The result is an orecchiette pasta with a fresh pea and corn cream sauce. Not only is the cream sauce a healthier alternative to alfredo sauce, but then you’ve also got the added benefit of fresh vegetables.
Craig acquiesced that my cream sauce was delicious. When I told him that it was good for him I could have knocked him over with a feather. Score – Girl: 1 Boy: 0
Speaking of oxymorons…(not morons – although there are a lot of them out there aren’t there?). It seems to me that there are many oxymorons in the dating/relationship arena that I think are mis-categorized as such (much like the healthy cream sauce). I thought I’d list a few and get your opinions on them. What do you think and do you have any that I missed?
- Sexy Nerd
- Innocent Women
- Sensitive Men
- Sexy at Any Age
Recipe: Light and Healthy Creamy Vegetarian Pasta
- 1/2 Pound Cooked Orecchiette Pasta
- 1/2 Cup (half a package) of Neufchatel Cheese
- 3/4 Cup Low Fat/Sodium Vegetable Broth
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Corn Starch
- 1 Teaspoon Water
- Kosher Salt
- White Ground Pepper
- 1 Cup Peas (I used fresh English peas but frozen will work too)
- 1 1/2 Cups Fresh Corn Kernels (cut from 2 ears of corn)
- 2 Tablespoons Olive Oil
- In a small saucepan, over medium high heat, add vegetable broth and neufchatel cheese. Stir until cheese is melted and combined well with the broth.
- Stir in the lemon juice.
- Turn the sauce down to low heat and stir occasionally.
- In a saute pan, drizzle olive oil and heat over medium high heat. Once hot, add the peas.
- Stir peas so that they don’t burn and keep on the heat for 2-3 minutes (so that they’re heated through).
- Add corn and stir for an additional 1-2 minutes. Sprinkle with a pinch of salt and stir to combine.
- Turn off the heat.
- In a small dish, mix the corn starch and water together until there are no clumps.
- While stirring the sauce, gently pour in the corn starch mixture.
- The sauce should thicken up almost immediately.
- Add pea and corn mixture to cream sauce and stir to combine.
- Season with kosher salt and white pepper.
- In a large bowl add the pasta. Pour the sauce over top, stir gently and serve.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (General)
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