Creme Fraiche pasta sauces

I am a great fan of creme fraiche as a healthier base for creamy sauces and these ones are both a) favourite and b) VERY quick to cook.


Steak and blue cheese

Ingredients
Steak (one 8oz steak per two people)
Creme fraiche (allow about 100g per person)
Dolcelatte or gorgonzola
Baby spinach (2 handfuls per person)

Instructions
 Melt the creme fraiche and chopped dolcelatte while the pasta is on the boil. Cook a steak separately (I griddled it to rare), slice it up, then mix that and the pasta with the creme fraiche and dolcelatte mixture with some handfuls of baby spinach. Slacken off the sauce by adding a bit of the cooking water from the pasta.



Meat-free alternative
Don't cook a steak (duh)
Before melting the creme fraiche and gorgonzola, toast some chopped walnuts in the pan, then add the creme fraiche etc and continue


Chorizonara

Ingredients
Creme fraiche (allow about 100g per person)
Shallot (1 per two people)
Garlic (1 clove per person)
Chorizo chopped up small
Eggs (1 per person)
Parmesan or any other strong hard cheese, grated

Instructions
While the pasta is on the boil, fry the chorizo, shallot and garlic in some sunflower oil over a low heat until the garlic and shallot are soft and translucent.
Beat the eggs, creme fraiche and parmesan with lots of ground black pepper
Take the pasta off the heat and drain
Stir all of the above into the pasta

The fishy one


Ingredients
Creme fraiche (allow about 50g per person)
Cream cheese (allow about 50g per person)
Smoked salmon

Cooked prawns

Lemon juice


Instructions
Put pasta onto cook. Melt the cream cheese and creme fraiche together in a shallow pan, add the fishy stuff, stir, add a squeeze of lemon juice. Slacken off with one tablespoon of the pasta cooking water and serve on top of the pasta.