EGG NOODLE SAUCE RECIPE RECIPES

EGG NOODLES WITH HERB BUTTER SAUCE | JUST A PINCH RECIPES

Egg noodles with herb butter sauce | Just A Pinch Recipes image

Simple side dish that can be served warm or cold. Add chicken, salmon, tuna, meatballs, or whatever protein you like to turn this dish into a main dish. I like to make this and have a large bowl of it in the refrigerator for the family to dip into at any time.

Provided by Darci Juris @keepitinthekitchen

Categories Pasta

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 package(s) egg noodles
1/4 cup(s) melted butter
4 tablespoon(s) olive oil
2 teaspoon(s) garlic powder
1 tablespoon(s) basil flakes
1 tablespoon(s) parsley flakes
1/4 cup(s) parmesan cheese, grated
dash(es) salt and pepper

Steps:

Cook noodles as directed on package, drain, and transfer to a large bowl.
Combine the butter, oil, garlic powder, basil, parsley, parmesan cheese, salt and pepper. Whisk until blended.
Pour butter mixture over the noodles and toss to coat. Add more garlic powder or cheese to taste.
Ready to serve! It's that simple, and a family pleaser.

YUMMY EGG NOODLES WITH PASTA SAUCE! RECIPE - FOOD.COM

Yummy Egg Noodles With Pasta Sauce! Recipe - Food.com image

Make and share this Yummy Egg Noodles With Pasta Sauce! recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 small white onion
9 garlic cloves
2 tablespoons extra virgin olive oil
1 (4 ounce) can chopped Ortega chiles
1 (7 ounce) can mushroom stems and pieces, drained, liquid reserved
1 lb ground beef, 80/20
2 tablespoons Italian spices
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon seasoning salt
1 teaspoon kosher salt
1 (14 ounce) can diced tomatoes
3/4 cup chicken stock or 3/4 cup beef stock
1 (6 ounce) can tomato paste
12 ounces wide egg noodles

Steps:

Prep: garlic. Skin the garlic the easy way. Place the cloves into a small jar and then shake the whole thing. After a couple of minutes, the skins will have been beaten off. Mince the peeled cloves, then place directly into a 3-quart pot.
Prep: onions. Slice a small white onion in half lengthwise. remove skin, slice thinly followed by rough shopping. place directly into the pot.
Prep: Spices. Mix Italian spices, brown sugar, onion powder, garlic powder, seasoning salt, and kosher salt in a small container.
Place pot on stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally, until onions soften and the garlic is fragrant.
Drain the mushrooms directly into the pot of onions. Add the undrained ortega chiles. There will be a great amount of liquid. Continue cooking until all liquid is gone.
Crumble the meat into the pot, stirring occasionally until red is gone.
Add the spices, stir to cover.
Add the diced tomatoes, stock, tomato paste, and mushrooms. Stir to mix. Make certain that the tomato paste is dissolved. Cook for 25 minutes, covered.
While the sauce is cooking, start your pasta water. Fill your pasta pot 1/2 way with water, add kosher salt. Bring to a boil, about 15 minutes.
Put egg noodles into boiling water. stir occasionally. Cook 10 minutes then drain. Turn off all burners.
Pour pasta sauce into the drained egg noodles, mix well. Serve and enjoy!

Nutrition Facts : Calories 515.7, FatContent 19.3, SaturatedFatContent 5.9, CholesterolContent 100.2, SodiumContent 1090.4, CarbohydrateContent 60.4, FiberContent 6.4, SugarContent 11.2, ProteinContent 27

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