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Unconventional Culinary Delight: Pasta with Buttermilk Parmesan Sauce

Beginner

Pasta with Buttermilk Parmesan Sauce

Have you found yourself with a half-quart of buttermilk in the fridge, ready to expire, yet you don't know what to do with it?


Are you tired of the same old pasta recipes and looking to try something new, bold, and tantalizing for your taste buds?


I was in the same position, so I put my thinking cap on and came up with this creamy, tangy, and savory dish. Enter the Pasta with Buttermilk Parmesan Sauce—a dish that will elevate your pasta game to a whole new level while using up that leftover buttermilk.


Ingredients You'll Need:


  • Buttermilk

  • Cornstarch

  • Parmesan Cheese

  • Thyme

  • Chicken Bouillon cube or paste

  • A pinch of Nutmeg

  • Salt and Pepper for seasoning

  • Cooked Pasta of your choice

  • Frozen Peas

  • Basil for the sauce and garnish


Why You'll Love It:


This Pasta with Buttermilk Parmesan Sauce is a delightful marriage of buttermilk's tanginess, Parmesan cheese's richness, and a medley of herbs that elevate the dish to gourmet status. The subtle hint of nutmeg adds a warm depth of flavor that will keep you coming back for more.


Versatility at Its Finest:


Not only is this dish a stellar companion to your pasta, but it also serves as a versatile sauce that can be used in various culinary creations. Say goodbye to traditional hollandaise sauce and opt for this low-fat alternative that can be drizzled over eggs benedict for a tangy kick or used as a delightful topping for vegetables, chicken, or fish.


Don't wait any longer; if you have buttermilk you don't know what to do with, take a leap of faith with my surprising pasta creation. Who knew buttermilk could be so versatile?



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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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