Buttermilk Pasta Sauce

Course: Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 98kcal

Author: Lord Byron's Kitchen

With only three ingredients, Buttermilk Pasta Sauce can easily compete with the most creamy and rich of sauces. All you need is a sauce pan, a whisk, and about ten minutes. This is a great way to use up leftover buttermilk!

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Ingredients

2 cups buttermilk
2 teaspoons low sodium vegetable bouillon powder
2 tablespoons cornstarch
1/4 teaspoon ground black pepper
salt to taste
450 grams spaghetti
1/4 cup parmesan (optional)
8-12 whole basil leaves (optional)

Instructions

First, add the buttermilk, bouillon powder, cornstarch, and black pepper to a sauce pan. Use a whisk to whisk the powdered ingredients into the buttermilk.
Turn on the heat to medium-high. Whisking frequently, bring the mixture to a boil.
Once boiling, reduce heat to medium and continue to whisk often until the sauce is as thick as you would like it. (Anywhere from 2-6 minutes after the mixture comes to a boil.)
Taste and add salt if needed.
Keep the sauce simmering as you prepare the pasta. Drain the pasta well, plate, and ladle on the sauce. Top with parmesan and torn basil leaves. Enjoy!

Notes

Nutritional information is for the sauce only and does not include the addition of the pasta, parmesan, or basil.

Nutrition