Buttermilk Pasta Sauce
It is no secret…
I LOVE pasta!
This is one of the easiest pasta sauces to whip up quickly.
It’s great for when you are cutting calories and want a creamy rich comforting pasta sauce,
but most sauces contain a lot of cheese.
This one doesn’t.
I do think I could eat pasta EVERY day. Doesn’t everyone? Oh it can’t just be me, can it?
there are so many great pasta dishes,
but when I’m watching my carb intake I reach for this
a smaller portion of pasta with this tangy and delicious chicken-flavored buttermilk sauce.
Serve it over some zucchini noodles for a real low-carb option.
I get my pasta fill and the sauce tastes so good, I don’t often miss the super cheesy heavy cream sauces.
I figure I can use the calories I save for a cookie,
cutting calories is hard and some days you NEED a cookie!
Now if you’re not cutting calories and looking for a recipe to use some buttermilk in, this is it!
What else can be added to this pasta sauce?
- turn this sauce into a great alfredo sauce by adding 2 oz grated parmesan or romano cheese
- Add crushed red pepper for a little kick
- Add garlic… yes a garlic-y flavor mixed into this creamy pasta sauce will win you over. Add a teaspoon or two of fresh style garlic, minced or paste, or even a little bit of dry garlic sprinkled in will taste yummy.
- fresh herbs, add in some minced basil for a great fresh flavor. Parsley, basil, oregano, rosemary all geat options fo a delicious creamy sauce. Add garlic and onions for additional great flavor.
- adding in some grape tomatoes sliced in half with garlic and onions is also a great option
- add in some jalapenos and cilantro with some lime juice and cotija cheese for a Mexican flavor option
- Add in lemon juice for a creamy tangy lemon sauce
This sauce is also great to dip roasted veggies into.
You will find how to make a great substitute for buttermilk here you can make it with any type of milk.
AND if you like buttermilk you’ll love this homemade Buttermilk Ranch Dressing Recipe
Here is my recipe for Buttermilk Ranch Chicken
and here is a really great easy recipe you can also add dry buttermilk too.
And if you’re still looking to make things with buttermilk, don’t forget an all-time favorite is Irish Soda Bread, it’s so delicious!
If you are looking for more PASTA recipe look here
and if you like sauces, take a look HERE.
Buttermilk Pasta Sauce
Ingredients
- 2 cups buttermilk - You will find a post on how to make buttermilk here if you don't have or want to purchase buttermilk.
- 2 teaspoons chicken flavor they sell chicken flavor, bouillon in the soup aisle, granulated/powder or in a wet base that you refrigerate
- 2 teaspoons cornstarch if you'd like it thick add 2-3 tablespoons cornstarch
- salt and pepper to taste
Instructions
- In medium saucepan heat buttermilk, chicken flavor and cornstarch mix with whisk and heat until it comes to a boil over medium heat.
- The sauce will thicken as it cools.
- Pour sauce over pasta and serve with salt and pepper to taste.
- If you'd like the sauce to have a cheesy flavor add in some grated Parmesan or Romano Cheese or top the serving dish with some.
Notes
I just bought some buttermilk for another recipe. Now I know how to use the rest of it up! Sounds great!
I’ve gotten where I keep Saco Buttermilk powder on hand for anytime I need buttermilk. I’ll try it (1/2 cup of powder mixed in 2 cups of water) with this recipe and see how it turns out.
I use Saco buttermilk all the time as well. I have made the sauce with it as well and it’s great.
I’m a huge buttermilk fan, I keep it in the fridge at all times, but I’ve never thought about using like this, thanks Diane!
Loving this creamy buttermilk pasta recipe! Low on carbs, I’m in!
Looks delicious!!
I had been wanting to try something like this for a while ever since I discovered buttermilk powder.
I did not use chicken flavor, is that chicken stock or the powder to make stock?
I added some garlic powder, fresh basil and parsley.
Very nice, thank you.
The chicken flavor is the type for broth/stock. (they offer many flavors in the stores if you prefer beef, pork, seafood) and of course add in any herbs and flavors you like. Cheese too 🙂
I had some leftover buttermilk and last minute was trying to make two meals at once ! I am so happy this recipe popped up on google . Before I found It I was sautéing celery , green pepper , garlic , and onion . I added shrimp and thought it would be an awesome pasta ! I found this recipe , added some Italian seasoning , season salt , pepper , and Italian cheese ! Delicious !!
This sounds brilliant! I had to buy some buttermilk for Thanksgiving but they were out of pints. I had to get a half-gallon. I’m not one to waste food and I so I Googled what to do with buttermilk and bam! I found this page. I am very excited about this. What a great idea! It has a tangy flavor that a cheese and cream sauce might have. I never even put two and two together!
As a side note I come from the deep south. I mean DEEP SOUTH (my family has lived in a small town in Georgia for over 200 years). My grandmother used to love making biscuits and she’d eat them with some buttermilk poured over them. I used to gag at the thought but now I wish I had appreciated her idea more. It is very much like this. Plain and simple! She was a wise sweet Christian woman who was a total saint. I should have known it was for the best. 😉
I hope you enjoy the sauce. It is great when you have leftover buttermilk. I have never eaten buttermilk poured over biscuits, but I sure would try it. I love biscuits. Another recipe for buttermilk besides buttermilk biscuits is Irish Soda Bread, which I made into muffins here https://www.createdby-diane.com/2012/03/corned-beef-and-cabbage-soup.html if you still have some buttermilk 🙂
I went against my better judgement and followed the instructions, boiled it and as expected, the milk separated. Going back to my old version.
I have not had my sauce separate, I cook it just until it comes to a boil. Sorry you have trouble with it if a sauce separates I’ve found if I add a bit of butter to it and whisk it together it often comes together if it’s not too far gone in the first place. Skim milk with vinegar will separate before a higher fat milk if you made the buttermilk, that is the only problem I could predict.
I agree. Mine did not thicken and I had to adjust the amount of cornstarch significantly.
This turned out great! This will be my alfredo sauce now as I like the tangy flavor. Be sure to taste before adding salt or parmesan because the bouillon already makes it salty.
How many servings does this make?
It makes 2 cups of sauce. If you prefer 3 cups of sauce over a lb of pasta adjust the proportions simply adjust the amount of ingredients.
Just didn’t this over some pan fried eggplant!! Yummy!
I like to ‘create’ my dishes with what I have available at the time. I always use buttermilk for cornbread and fried fish. My on-hand veggie is fresh spinach. I do not want to make the dishes requiring so many eggs. So, my creation will be Pasta/Spinach/feta/buttermilk sauce with browned cubes of ham on top. Sounds good to me. Thanks for the ‘buttermilk” input.
Mine did not thicken with 2 tablespoon cornstarch
You can always add more cornstarch if needed. If you drizzle the cornstarch mixed with a little milk/buttermilk into the simmering sauce that will thicken it easily. Sometimes it depends on the heat and the size pan used and how much liquid evaporates and how hot the sauce is getting. I find different pans like a frying pan vs a saucepan will cook the sauce differently. Sometimes I just simmer it longer and that thickens it.