[smr00]

Hi everyone,

I was wondering what types of "bases" people use for pasta sauces (not red sauces though) as low fat alternatives. I currently saute my garlic and onions in oil and use the oil to capture the flavor of my sauce. Is there anything else I can use? Any recipes? How about something like yogurt (although i'm not sure how yogurt cooks)?

Any suggestions would be appreciated

[kuan]

If you're not too concerned about your dish pretending to be Italian, then anything goes.

A lightly thickened stock, of course a cornstarch thickened milk gravy, simple deglazed pan and drippings from sauteed meats, etc.

[smr00]

well heres what my recipe is like: i usually fry garlic and onions in oil, then add cubed chicken breast, let it look together and then a whole host of other vegetables like asparagus and peas for example..this is served on top of pasta. However, my problem is I don't know what to do create the "sauce". While I love the taste, I don't want to add white alfredo sauce as that is so fattening. So you are suggesting chicken or vegetable stock? how do i thicken it up?

[kuan]

Yes you can use vegetable stock. Mix some cornstarch with cold water, and add to the simmering stock.

I would remove the stuff in the pan after cooking. Then deglaze with white wine, or if you're not into wine, chicken or veggie stock. Look for the kind in the store with less sodium. I feel it's better, or you can make your own. (search this forum).

Prepare a mixture of cornstarch and cold water. When the stock comes to a boil, add cornstarch mixture a little at a time and let the stock come to a boil again. Do it until you've achieved your desired consistency. I like it just slightly thicker than runny, maybe the consistency of heavy cream.

[Jock]

Egg yolks can work too (although you could argue that is still fat.) But try this:

Mix a couple of egg yolks with some pepper (and some parmesan cheese for extra flavor if you like.) When the pasta is done cooking save a half cup or so of the pasta water before you drain it. Use the hot water to "temper" the egg yolks - that is, raise their temperature a bit before adding it to the hot sauce so the shock doesn't leave you with scrambled eggs.

Now, if you add the sauce to the pasta and toss it first you can then add the tempered egg yolks and (off the heat) toss it all together to thicken the sauce. There will be enough residual heat in the pasta to cook the eggs without over cooking them.

Also, an alternative to the cornstarch Kuan suggests is arrowroot or potato starch. They give a different texture to the sauce and IMHO don't dilute the flavor as much as cornstarch does.

Jock

[DC Sunshine]

What Kuan & Jock said

Re the yoghurt - you can add a little in after thickening just before serving to give a nice creamy texture, just don't leave it on the heat for very long, just to warm through. I use low fat greek yoghurt - gives a great flavour. Lemon juice is also handy to add early on- reduces the need for salt and goes nicely with the chicken and garlic