Does anyone have any non tomato quick and easy pasta sauce recipes?

And nothing that's a cheese sauce either (lactose intolerant) Just some sort of sauce that's quick and easy to whip up that isn't a tomato or cheese sauce.Does anyone have any non tomato quick and easy pasta sauce recipes?
Extra Virgin Olive Oil with some seasoned salt %26amp; garlic salt is simple and very tasty!Does anyone have any non tomato quick and easy pasta sauce recipes?
Whipping cream is 99 44/100% fat, so there is little or no lactose in it. Skip the parmesan. Enjoy.








Mushroom Walnut Sauce for Pasta





2 Tbsp. extra virgin olive oil


8 oz. Mushrooms - sliced


1/4 C. Walnuts - chopped


3/4 C. Heavy whipping cream


1/4 tsp. Black pepper


1/2 C. Fresh Parmesan - grated





Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
Lemon Pasta Sauce --








INGREDIENTS


4 tablespoons butter


1 cup heavy whipping cream


2 tablespoons fresh lemon juice


1 teaspoon lemon zest


1 teaspoon grated lime zest


1 cup beef broth


10 ounces uncooked pasta














DIRECTIONS


In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.








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Linguine With Clam Sauce --











INGREDIENTS


2 (6.5 ounce) cans minced clams, with juice


1/4 cup butter


1/2 cup vegetable oil


1/2 teaspoon minced garlic


1 tablespoon dried parsley


ground black pepper to taste


1/4 tablespoon dried basil


1 (16 ounce) package linguini pasta











DIRECTIONS


Cook pasta according to package directions.


Meanwhile prepare the sauce. Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.








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Shrimp and Andouille Sausage with Mustard Sauce --








INGREDIENTS (


1 (12 ounce) package angel hair pasta


1/2 pound andouille sausage, sliced


3/4 pound medium shrimp, peeled and deveined


4 tablespoons chopped green onions


1/2 cup sliced fresh mushrooms


1 1/2 tablespoons finely chopped fresh garlic


1/2 cup white wine


2 cups heavy cream


1 1/2 tablespoons coarse grained prepared mustard


1 teaspoon Worcestershire sauce


salt and pepper to taste











DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.


Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.


Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.


Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.
You can always use garlic sauteed in olive oil, and I also like this recipe:





Ingredients


1 pound angel hair pasta


1/2 cup Chili Oil, recipe follows


1/2 cup chopped fresh Italian parsley leaves


1 lemon, juiced


2 tablespoons lemon zest


Coarse sea salt


Dried crushed red pepper flakes


1/2 teaspoon grated lemon peel, optional


2/3 cup freshly grated Parmesan





Directions


Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.





Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.





Chili Oil:


2 cups olive oil





4 teaspoons dried crushed red pepper flakes





Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.





Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Quick and Easy Pasta Sauce


1 cn Tomato Puree (28 oz)


1 cn Tomato Sauce (16 oz)


2 tb Italian seasoning


2 ts Pepper


3 tb Garlic powder w/Parsley





Put all the ingredients in a saucepan and simmer for 15 minutes. Serve over your favorite pasta.





Thanks for viewing our quick and easy recipes!


http://www.cajuncookingrecipes.com/quick鈥?/a>
I would cook up some lentils with onions, garlic %26amp; olive oil. Add some red peppers %26amp; crushed chilies.


Or, pasta carbonara (with eggs and bacon).
mushrooms, onions , garlic, saute in a little olive oil. if liked you could make a sauce by adding corn flour , mixed with a little stock.
Olive Oil with some Italian seasoning is good.


Pesto (basil sauce)





Those are my ideas! :)
Butter added with alot of spices and vegetables, try it with shrimp
Pesto is good stirred into hot pasta.
Pesto! http://www.reluctantgourmet.com/pestosau鈥?/a>
I Like cream of mushroom over pasta. I Usually Add chicken or tuna to it . Maybe some broccoli..
2 cups fresh basil leaves, packed


1/4 cup grated Parmesan cheese


1/2 cup Olive oil


3 tablespoons pine nuts or walnuts


3 garlic cloves, finely minced


OOPS HAS DAIRY,try this.......... This creamy version of the dairy-laden classic takes little time and effort to prepare but is a comforting dish for any meal of the week.





Serves four





Prep Time: 15 minutes


Cook Time: 10 minutes


Ingredients:


8 oz. fettuccine pasta


录 cup olive oil


2 T. flour


2 录 cups soymilk (use a variety that uses a thickening agent, like Silk)


3 T. fresh thyme


Salt and black pepper, to taste (freshly ground if available)


steamed greens, if desired


Preparation:


1. Fill a 3-quart saucepan about half-way full with water. Bring water to a boil, and add the pasta. Cook until pasta is al dente and drain.





2. Meanwhile, make the sauce. In a small saucepan over low to medium heat, heat the oil. Add the flour and cook for about 2 minutes, stirring constantly with a wire whisk until smooth.





3.Continuing to stir, add the soymilk and fresh thyme and bring to a simmer for about 4 to 5 minutes. Salt and pepper to taste. Serve with the fettuccine and steamed greens, if desired.























Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.


Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.


Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.