Creamy Lemon Pasta Recipe [easy, no cream, no butter] (2024)

FAQs

What can I use instead of cream for creamy pasta? ›

Low-fat milk and butter

If you're health-conscious but still want creamy pasta, use low-fat milk and a touch of butter. The combination provides a milder creaminess while keeping the calorie count lower.

This is a cosy Creamy Pasta Bake “formula” you can make with what you've got! Based around a creamy white sauce that makes anything delicious, you just need butter, flour, milk, stock powder (bouillon) and some kind of cheese – but even these have subs.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

One regular-sized lemon contains about 2-3 tablespoons of juice. Since all lemons aren't exactly the same, we like to stay on the side of caution and assume that one lemon contains 2 tablespoons juice. This means, if a recipe calls for 1 tablespoon of lemon juice, you'll need to use about ½ a lemon.

Milk and cornstarch

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute. Use in soups, sauces, puddings, etc.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

It's (Almost) Never Okay To Use Store-Bought Citrus Juice

The stuff you squeeze by hand has less time to oxidize and no funny preservatives, which means its flavor is brighter and more pronounced compared to the bitter or muted bottled versions.

The concentrate is reconstituted using water. The product contains the food preservative E223 (sodium metabisulphite). Jif has a shelf life of six months. Two tablespoons is the equivalent of the juice of one lemon.

Is 100% lemon juice the same as real lemons? ›

However, if you've ever tasted bottled lemon juice, you'll notice that the flavour is a little off – not bright and lemony like the real stuff. This is because bottled lemon juice usually contains additives and preservatives such as Sodium Metabisulphite (E223) or Potassium Metabisulphite (E224).

The corn starch also allows you to thicken your Alfredo sauce recipe with milk and no flour. You can use any type of milk instead of heavy cream to pair with the corn starch. Whole milk, skim milk, low-fat milk, and different types of unsweetened dairy-free milk will all work.

Evaporated Milk

To replace light cream, I use it straight from the can in equal measure. Best for custards, pie fillings, and creamy pasta sauces.

Thanks to all of its wonderful qualities, butter is the perfect addition to any pasta sauce, especially as a replacement for cream. The reason is that the fat in butter helps to calm the acidity of tomatoes, onions, and any other ingredients you've added.

Non-dairy milk: While soy milk is my go-to for dairy-free sauces, you can also use almond, cashew, or oat milk. Choose an unsweetened, unflavored milk. All-purpose flour: This combines with butter to make the roux.