Creamy cream and cheese sauce. Creamy sauce - Recipes of a delicious cream sauce for spaghetti, paste, fish and mushrooms

These sauces can be combined with any dishes. Just try each and define what you like most.

Ingredients

2 tablespoons of flour;
salt to taste;
450 ml of cream for beating.

Cooking

Ingredients

3-4 cloves of garlic;
60 ml of white dry wine;
240 ml of beating cream;
120 ml or fish broth;
50 g of parmesan;
salt to taste;
ground black pepper - to taste.

Cooking

In the pan melt oil on medium heat. Lay out chopped garlic and mix 20-30 seconds. Pour wine, mix and prepare about 2 minutes until it is almost evaporated. Wine can be replaced with broth.

Add cream, broth and curly cheese And mix to homogeneous consistency. Bring to a boil and prepare a few more minutes until the sauce thickens. Season salt and pepper.

Pinterest.com.

Ingredients

50 g butter;
2 cloves of garlic;
200 g of mushrooms (champignons or);
pinching ground nutmeg;
salt to taste;
ground black pepper - to taste;
250 ml of cream for beating.

Cooking

Melt the oil in a frying pan on medium fire. Lay out finely chopped garlic and cook a minute, stirring constantly.

Cut mushrooms with pieces or plates, throw to garlic and fry until golden color. Add a nutmeg, salt, pepper and cream. Dog fire and cook, stirring, another 5-10 minutes until the sauce thickens.

Ingredients

2 tablespoons of butter;
2 tablespoons of flour;
120 ml of milk;
120 ml of low-fat cream;
salt to taste;
ground black pepper - to taste;
pinching hammer red pepper;
100 g Cheese Cheddar.

Cooking

In a saucepan, melt the oil on medium heat. Purify the flour and, constantly stirring a wedge, cook a couple of minutes.

Pour warm milk and warm cream, whipping a mixture by a wedge. Prepare, stirring, 5 minutes until the sauce thickens.

Remove the saucepan from the fire, add salt, black and red pepper and grated cheese. Mix the sauce to a homogeneous consistency.

Epicurious.com.

Ingredients

1 small bulb;
60 ml of freshly squeezed lemon juice;
60 ml of white dry wine;
120 ml of whipping cream;
8 tablespoons of butter;
salt to taste.

Cooking

Cut onions in very small cubes. Put them in a small saucepan, add lemon juice and wine. Stirring, prepare on medium heat for 7-8 minutes until the mass thickens.

Pour cream and beat the wedge. As soon as the mixture starts to throw, reduce the fire and, constantly stirring, add on a spoonful of oil. Season salt sauce and mix.

Thekitchn.com.

Ingredients

1 tablespoon of flour;
½ teaspoon of dried basil;
½ teaspoon of Italian herbs;
chopping hammer black pepper;
salt to taste;
120 ml of whipping cream;
120 ml of milk;
100 g of spinach;
2 tablespoons of coat mozzarella.

Cooking

In a casserole or a saucepan on medium heat, heals the oil. Pour flour and stir for a minute. Mass should be homogeneous. Add basil, Italian herbs, pepper and salt and thoroughly mix.

Gradually, enter the cream, stirring constantly, and let the sauce boil. Pour milk and stirring, bring it to a boil once again.

Put a whole or sliced \u200b\u200bspinach, mix well and bring to a boil. Dog fire and cook for 2-3 minutes. Add cheese and blend thoroughly again.

7 Cream Sauce Dishes

Enmicocinahoy.cl.

Ingredients

several sheets for lasagna;
water;
1 tablespoon of vegetable oil;
1 bulb;
500 g beef;
300 g of tomato paste;
4-5 tomatoes;
salt to taste;
ground black pepper - to taste;
a little creamy oil;
cream sauce;
200 g solid cheese.

Cooking

Boil sheets for lasagna in boiling water according to the instructions on the package.

In the pan, heat the oil on a strong heat and the pass the onion cubes until golden color. Add mince and fry a few minutes to ruddy crust.

Enter tomato paste, sliced \u200b\u200bwith cubes tomatoes, salt and pepper, reduce the fire and pretend, stirring, another 10-15 minutes.

Lubricate the baking mold with butter and lay out on the bottom meat filling. Cover a piece of sheets for Lazagany, lubricate a piece of cream sauce, sprinkle a piece of cheese and cover a few more sheets.

Repeat the layers. The last layer should be sheets for lasagna, lubricated with sauce and raw sauce. Bake in a heated to 190 ° C oven 25-35 minutes. Before cutting, give climbing slightly cool for 10-15 minutes.

Ingredients

250 g of fetuchini;
water;
1 tablespoon of butter;
300 g of purified shrimp;
cream garlic sauce;
salt to taste;
ground black pepper - to taste;
several twigs of parsley;
a little solid cheese.

Cooking

Put the fetchini in boiling water and boil almost until readiness. Leave an approximately glass from them.

In the pan melt the oil on medium heat and lay out shrimp. Fry approximately 1½ minutes from each side until readiness.

Add to them sauce, paste and a little left after cooking water. Mix thoroughly and season with salt and pepper.

If the dish is dry, pour more liquids from under fetchini. Before serving, sprinkle with a paste with chopped parsley and grated cheese.

SimplyRecipes.com

Ingredients

60 g of flour;
salt to taste;
ground black pepper - to taste;
4-6 chicken beings;
3-4 tablespoons of olive oil;
1 tablespoon of butter;
60 ml;
cream mushroom sauce.

Cooking

Mix flour, salt and pepper. Out in a flour mixture chicken bemps from all sides. On a strong heat herald in a frying pan olive oil And fry the chicken to a golden crust.

Lubricate with butter baking shape. Distribute chickens in it in one layer skin up and pour the broth. Bake at a temperature of 180 ° C 20-30 minutes until the meat is ready.

Put the chicken on the dish and spin the sauce.

Ingredients

200 g of horns;
salt to taste;
water;
creamy cheese sauce;
a little creamy oil;
100 g of solid cheese.

Cooking

Ingredients

1 kg chicken fillet;
½ teaspoon turmeric;
ground black pepper - to taste;
1 teaspoon paprika;
salt to taste;
2 tablespoons of butter;
creamy tomato sauce.

Cooking

Cut the chicken with large pieces. Add, pepper, paprika and salt, mix and leave for 15 minutes.

In the pan melt oil on medium heat. Lay out the chicken and fry almost until readiness. Then add the creamy tomato sauce and extinguish under the lid on a slow fire for another 10-15 minutes.

Natashaskitchen.com.

Ingredients

900 g salmon fillet;
salt to taste;
ground black pepper - to taste;
1 tablespoon of olive oil;
creamy lemon sauce;
several twigs of parsley.

Cooking

Cut the fillet into a few identical parts. Put the fish with a skin down on the baking sheet, shook. Sprinkle with salt and pepper fillet and smear the oil.

Bake salmon at a temperature of 220 ° C 10-15 minutes. Place the fish on the dish, paint the creamy lemon sauce and sprinkle the finely chopped parsley.

Ingredients

water;
1 tablespoon of olive oil;
salt to taste;
170 g paste;
creamy spinach sauce.

Cooking

In the saucepan, bring water to a boil, add the oil and salt. Put the pasta in boiling water and cook, according to the instructions on the package.

Drain the liquid and lay out the pasta dish. Pour the creamy sauce and mix so that pasta is covered completely.

Sauce is an indispensable assistant to any chef. They help to improve the dish, giving it a new taste. There are such a large set under various dishes From all the countries of the world, but still there is a place for your personal fantasy. After all, most of the sauces are prepared very simply, and to transform them maybe even easy notes of other spices. Creamy sauce is the option from which it is best to start your culinary experiments!

This sauce comes from France is considered universal. His delicate taste is suitable for any other recipe. The main composition includes only cream, butter and flour. But today we are more famous for creamy garlic sauce. You can also meet a recipe and with products such as cheese, greens, peppers, mushrooms, and even sugar with cinnamon and other. Accordingly, there are many options for the sweet, sharp, sour-sweet or even bitter cream sauce. Due to this, we confidently can attribute it to a universal seasoning for any dishes: with meat or fish, for pasta or vegetables, as well as desserts. But do not be afraid that the sauce will cast the fragrance of the main dish. On the contrary: he will only emphasize him.

Creamy sauce is usually preparing enough, however, in his recipe exist their secrets. Huge importance is homogeneity of the mass. Therefore, it is important to mix everything thoroughly. Also there are nuances on the sequence of adding ingredients, as well as their status.

What are you preparing?

Souces, as a rule, are a liquid mass of three or more components taking into account the spices and seasonings. The pillar of our culinary creation is cream. It is desirable that their level of fat content amounted to no more than 20%. It is they who make it so air, light and gentle in taste. Although many skillful cooks, such as Bryia-Savan, believe that for the preparation of sauce you need to have a talent, they are still preparing mostly very simple. And the creamy sauce confirms this. After all, in addition to cream in an amount of 200 ml, you will need only flour (1 tbsp. L.), Butter (100 g) and a salt, pepper and sugar you need. And we prepare we thus: tip flour on a dry pan. This allows you to give a thin taste sauce. Then add cream. The resulting consistency is thoroughly mixed. Make the sauce as homogeneous to us will help the plate on which we warm it up, and chilled milk. That's all the wisdom.

Recipe for classic cream sauce

Let's try to cook according to the recipe for a few steps:

Pierce on a dry pan 1 tbsp. l. flour.
When the flour acquires a golden shade, add as much oil to it and mix.
In a slightly fried mass, add 200 ml of 20% cream and boil all 2 minutes.
All mixed everything, add salt with pepper and whip the mixture by a blender.

This is a basic recipe, from which we and blow to repel in all popular options for making the creamy sauce. But even such a small amount of ingredients, mixed together will be able to transform any products: disguise a sharp taste, soften and make more piquant, give the dish of tenderness and juits. This is exactly what its popularity is explained. The classic helps us to verify. You will not notice how to add this cheese, capers, then olives or mushrooms, then fish or meat brothsAnd even strawberries with bananas. All this will be called a creamy sauce, but already with an exceptional recipe.

Common recipes

Cream Cheese Sauce

It includes such ingredients:

200-250 ml of cream 20%;
half a cup of meat or fish broth;
100 g of cheese;
1 tbsp. l. butter;
2 eggs;
4 twigs of fresh greenery (dill or parsley);
nutmeg on the tip of the knife;
1/3 of nutmeg or walnut;
seasoning.

The preparation method is as follows:

grind nutmeg in a coffee grinder, mortar, or with garbage and rubbing on a large grade of cheese;
separate yolks from proteins;
make water bath and soil oil on it;
then we pour broth, cream and cheese, heating and stir, but do not bring to a boil (it is necessary that the yolks do not curl);
when the mass becomes homogeneous add egg yolks, nutmeg and pepper, slight salt;
five minutes later, add chosen green and give sauce to cool.

Recipe with mayonnaise

The advantage of this option in the absence of need heat treatment. Nevertheless, this creamy sauce will suit dishes with fish or meat, as well as to vegetables in baked or boiled form. It consists of:

200 ml of 16-20% cream;
tablespoon mustard;
20 ml of lemon juice;
100 g mayonnaise;
salt.

Your task is to mix everything, and creamy sauce is ready.

Creamy

It includes:

55 g of juicy cream;
half a glass of milk;
½ bulbs (preferably use onion);
half of the laurel sheet;
2 tbsp. l. butter;
tablespoon of wheat flour;
a pinch of salt.

For cooking, we make a few steps:

cut a very fine onion;
pour milk into a separate pan and pour onions, laurel leaf and bring to a boil;
after 15 minutes, turn off the fire and filter the mixture;
next, soil the oil, sprinkle the flour and stirring;
we infiltrate into the resulting consistency, the effects of milk and bring to a boil;
add salt and pour cream after 10 minutes;
mix thoroughly and sauce ready.

With mushrooms

fresh champignons - 200 g;
20% cream - 200 ml;
4 tbsp. l. butter;
3 cloves of garlic;
ground nutmeg;
greens, pepper and salt at will.

If you configured to cook cream sauce with mushrooms, start with oil and garlic. The first is necessary to melt in the pan, and the second one is notified. Mix these components and extinguish 3 minutes. Then you need to add mushrooms sliced \u200b\u200bby plates. After another 5 minutes, pour heated cream. Add salt after 10 minutes, as well as pepper and muscat, finely chopped greens and sew sauce for a few more minutes.

With cheese

This option is different from basic recipe The presence of 175 grams of solid cheese, two cloth garlic and nutmeg to taste. Preparing this sauce is also simple:

we must grasp finely cheese;
install a slow fire, heat cream and add cheese into them;
after 3-4 minutes, sprinkle with muscat, pepper, salt and chopped garlic;
mix the sauce thoroughly and take off the fire after 3 minutes.

Also with such a composition, such ingredients like shrimps, salmon and crackers will be well combined. But what concerns the dishes, then the best creamy cheese sauce is suitable for pasta and chicken.

For Macaroni

This is an option of creamy sauce with some additions:

75 g of parmesan;
450 g bacon;
4 things. Luke Shalot;
1 major bulb;
125 ml of cream no more than 20%;
3 egg yolks;
1 garlic clove;
5 h. L. olive oil;
seasoning.

And cook this version of the transfigured recipe will be needed a little longer:

heat olive oil in a pan;
finely rub the bow-shallot and carcass in oil until soft;
add onions, cut by semirings and fry together with the chalot;
cut bacon strips and fry up to half-year;
add chicken garlic and remove the resulting mixture from the fire;
we beat the yolks with a wedrel or a blender, heating in a water bath;
we pour cream, add cheese, pepper and salt, carefully whipped and mix with the other components.

French cream sauce for salads consists of

one Luke-Shalot;
1 tsp. Dijon mustard;
100 g white balsamic vinegar (can be replaced by table);
150 g of vegetable oil;
1-2 art. l. not acidic cream (25-30%);
salts, dry salad herbs and ground white pepper for 1 tsp.

Stir with oil Salad herbs, salt, pepper, vinegar and finely chopped bow-shallots. We add mustard and mix thoroughly. To the classic French salad sauce we add cream and mix with the helm. Stirring to achieve a homogeneous mass. Salt and pepper can be again, if necessary. Note that natural cream sauce in the refrigerator can not be stored longer than 2 hours.

Alfredo

This is a recipe italian cuisinewhich comes perfectly to the paste and any pasta dishes. The history of this dish is very touching. The fact is that it was the creamy garlic sauce that was invented by one Italian cook helped return the appetite to his wife who lost him after childbirth. After all, before such a gentle and fragrant cream sauce, no one will stand. And the recipe was called by the name of his caring inventor. While the paste is cooked, we can try to prepare Alfredo's creamy garlic sauce:

Lay out on the table:

4 h. L. butter;
three cloves of garlic;
6 tbsp. l. cream cheese;
a glass of cream;
50 gr. Parmesan cheese;
chopping black pepper.

Then grind garlic.

Heat the oil in a saucepan.

Add garlic to the lounge oil and fry a couple of minutes.

Add cream cheese And mix everything.

Pour cream, sprinkle with peppers and thoroughly mix.

We rub the parmesan cheese, pour into a creamy garlic sauce and continue to warm it up to the melting of cheese.

As you can see, cream sauce with garlic and cheese is not more difficult than the basic recipe. And as a result, we got a thick mass. By this time, the pasta is already ready. So, our creamy garlic sauce proceeds to action. Thanks to him, any dish in principle opens its taste from the new side.

Creamy mustard sauce on 4 servings includes:

butter (25 g);
chicken broth (160 ml);
flour (one and a half century);
dijon mustard (1 tbsp. l);
sour cream (150 ml);
half-bulbs;
salt and pepper.

It takes about 5 minutes, and on preparation - 15:

it is necessary to melt on a preheated frying pan oil;
finely cut onions and fry in oil about 10 minutes;
add flour and a minute to pour broth;
bring liquid to boiling, add sour cream with mustard and mix;
season sauce and remove from fire.

Dutch cream sauce from egg yolks

The recipe provides for the presence of such ingredients:

4 yolks;
1/2 Art. l. lemon juice;
pinch of white pepper and salt;
tablespoon of water;
225 ml of butter.

Cooking method:

we establish a water bath (water at the bottom should not touch the bottom of the upper capacity);
bring to a boil and put yolks to the upper dishes;
whipping yolks with a whisk with lemon juice;
solim and Pepperm, pour water;
add melted oil (at once 1-2 tbsp.) stirring;
when the oil leaves, turn off the fire and immediately give up to the table, without allowing the sauce to cool down (it is advisable to use the pot with a lid).

Bon Appetit!

Good such cheese sauce, not for sitting on a diet. Rich, tasty and simple. My recipe, was invented by necessity, because I forgot about sauce to fish. Complete. Therefore, he prepared him for 10 minutes, or even less, because the fish was already in the oven, the rice almost wretched, but there are no sauce. You understand that the sauce is a necessity, not a pampering?

It took:

40 grams of cream oil
1 tbsp. flour
200 grams cream, used 11 percent
100 gr Parmesan, fined on a shallow grater
salt, pepper black ground

We put the frying pan on the middle fire and calm the oil on it. Then we snatch the flour and actively mix so that a homogeneous mass is turned out, keep on fire for a few seconds.

Gradually, the mass will acquire brown, we do not expect it. We do not need brown. It should succeed like that.

And now we add cream and voila! Stir all this by a whisk. Maybe someone already does, but I just thought of the wrencher to get rid of flour lumps in sauce. Everyone is pretty mixed with a whisk and bring to a boil.

If the sauce is thick for you, add more cream. Solim and pepper to taste, mix again.

We add grated cheese and warming up, stirring, before melting it.

We used this sauce with baked telepium fillets. We really liked this combination. Again, it's all not for sitting on a diet. With a fish sauce comes true, this is a fact.

Bon Appetit!

There are many ways to improve the taste. traditional paste, for example, prepare creamy sauce for pasta. The article contains the most best recipes This gentle and spicy refueling.

For cooking you will need:

butter creamy - 20 grams;
packaging per 100 ml cream;
any seasonings at your request;
two tablespoons of flour.

Cooking process:

We put the frying pan on the stove, warm it well, but on weak fire.
Add oil, waiting until it is mounted, and fall asleep flour.
Mix the resulting mixture, fry for a while so that it becomes ruddy, and gently begin to pour cream, while constantly having a sauce.
We season the mixture with selected spices and continue to cook until it becomes thick. As soon as it happened, immediately remove from the slab and use for the destination.

With the addition of mushrooms

Creamy mushroom sauce - perfect combination simple products. Mushrooms in cream become incredibly gentle and fragrant.

Ingredients for dishes:

0.2 liter cream;
four spoons of butter;
seasonings: salt, pepper;
about 100 grams of champignons;
two spoons of flour.

Cooking process:

Rinse mushrooms, let them dry or dry with paper towels.
Cut them into pieces so that they are not very big, and fry in a frying pan for a few minutes until the color starts to change and become darker and ruddy.
Place the remaining oil on another pan, melt it, pour flour, interfere and pour cream.
Boil the mixture until it starts thick, then add mushrooms and put the seasonings that you decide to use.

Cooking recipe with garlic

Required products:

three garlic teeth;
0.2 kg of solid cheese;
0.15 liters of cream;
seasoning to your liking.

Cooking process:

To begin with, soda cheese on a shallow grater, and garlic shredtit. It is best to roll it too or drive, but you can simply cut very finely.
Mix cream with cheese, put on the stove and completely melt. It is advisable to do it in a water bath.
Put the selected spices, for example, black ground pepper And some salt, as well as garlic, and rather serve the sauce.

Creamy cheese sauce to pasta

When the usual menu bothers, you want something new, interesting, but at the same time simple. Just prepare creamy cheese sauce to the macaronam and this dish will become completely different.

Required ingredients:

solid cheese - 0.2 kg;
seasoning to your liking.

Cooking process:

Put cream from a jar into some kind of dishes, which can be heated, and put on the stove.
As soon as they warm up, immediately add a cheese pre-crushed to them and mix well. Please note that cream must be hot, but not boiling.
Constantly having a composition, bring the cheese to complete dissolution and place the selected seasonings.
Join the mixture even literally two minutes, after which the finished sauce can be served with the fruits.

For Spaghetti "Carbonara"

Another way to get a delicious creamy sauce is to add some meat products to it, for example, bacon or sneakers.

Ingredients for refueling:

100 grams of bacon;
spoon of olive oil;
0.1 kg of cheese;
seasonings to their taste;
0.2 liters of high fat cream;
three yolks.

Cooking process:

Warm oil in a pan, and then send garlic to it to roast it, which you need to pre-cut into small pieces.
We add a bacon sliced \u200b\u200bto thin lumps and, stirring the contents of the frying pan, fry it a couple of minutes until the golden color appears.
In a separate pan, we pour yolks, beat them to uniformity and pour cream. We put the spices and heating this mass on slow fire.
As soon as the contents of the pan starts to boil, immediately remove it from the stove, connect with bacon and grated cheese. That's all, it remains only to fix this Spaghetti sauce.

With tomatoes

Quite unusual option sauce. Who would have thought that cream and tomatoes were also tasty. Be sure to try this refueling to the macaronam.

Required products:

400 grams of tomato;
seasonings according to your taste;
0.1 liter of cream;
one small bulb;
two garlic teeth;
spoon of cream oil.

Cooking process:

In any way, weching onions and garlic, after which they fry vegetables until they become a ruddy color.
At this time, we make small cuts on tomatoes, we blow it with boiling water and easily remove the skirt. After that, finely cut the pulp of tomatoes or interrupt in a blender.
We add to Luke with garlic tomatoes, we immediately sprinkle all the salt, pepper and wait when the content will boil. Cooking the future sauce is not more than ten minutes.
It remains to pour cream, put the oil, mix everything well and hold on the weak heat for a couple more minutes.

Creamy-mayonse option

For refueling it is best to make homemade mayonnaiseBut if there is no such possibility, then you do not get a very fat product. Be sure to take the usual, not grainy, then the sauce will be homogeneous.

Required ingredients:

tablespoon no acute mustard;
spices to your liking;
packing cream - 200 milliliters;
spoon of lemon juice;
about 100 grams of mayonnaise.

Cooking process:

Take a small container, pour the specified quantity of cream there, then put the mayonnaise and mix all well to form a homogeneous mixture.
Add mustard and a bit of lemon juice. Be sure to try, if something is missing, then put it yet.
Do not forget to retail salt, pepper and, if there is a desire, and other seasonings.
You can also add a little pressed garlic if you want refueling with more spicy taste. Serve pasta, watering them with such a sauce, and topped with grated cheese from above.

To submit pasta with creamy sauce is an excellent idea for both lunch and dinner. At the same time, you may not even doubt that this simple dish will definitely have to taste your whole family.

Souces are indispensable and inalienable components of many dishes, as they make their taste richer, rich and brighter. Everything appears every day more recipes various sauces, but one of the most popular and running is creamy cheese sauce, because it comes to different dishes: from spaghetti to shrimp.

Sresh Sauce - Recipe No. 1

If you want to get a sauce that will perfectly complement almost any food, then we will tell you how to prepare a creamy cheese sauce.

Ingredients:

cream - 200 g;
solid cheese - 175 g;
garlic - 2 teeth;
muscat walnut, salt, ground pepper.

Cooking

Cheese Sattail on a shallow grater. Cream Pour in a saucepan and heat on a weak heat, and then send grated cheese to them. Strip a couple more minutes, add nutmeg, pepper and crushed garlic and salt. All mix well and prepare for another 3 minutes on weak fire.

Creamy cheese sauce - recipe number 2

Ingredients:

milk - 2 tbsp.;
creamy butter - 3 tbsp. Spoons:
flour - 2 tbsp. spoons;
grated cheese - 50 g;
nutmeg, salt and pepper.

Cooking

Melt the oil in the saucepiece, add flour into it with small portions and fry everything together with 1 minute. Continuing to stir, pour to oil heated milk, add cheese, salt, pepper, nutmeg and boil until the sauce thickens, constantly interfering so that there is no lumps.

Shrimp in creamy cheese sauce

Ingredients:

shrimps - 1 kg;
puff pastry - 500 g;
grated cheese - 150-200 g;
lemon zest - to taste.

Cooking

Shrimp lean and clean. Prepare creamy cheese sauce, following one of the above recipes. Fill the coxnotes with shrimps up to half, pour them with sauce, sprinkle with grated cheese, mix all this and put a little lemon zest from above. Puff pastry dough cut into pieces of koxnotes. Cover them with pieces of dough, pressed along the edges, and put on the tray. Send it all in a preheated oven and cook at 180 degrees 15 minutes.

Salmon in creamy cheese sauce

This dish is very easy to prepare. Take several salmon steaks, rinse them and dry. Season the steak of lemon juice, salt and pepper and put marinated for 20 minutes. After that, send it to the oven at 180 degrees for 15-20 minutes. Prepare sauce one of the recipes and pour them the fish.

Cream Cheese Sauce It is also suitable for spaghetti, you can also add tomatoes or mushrooms, boil pasta, join everything, and you will get an excellent feed dinner.