“Because the fibre in pasta provides satiety, you can use a relatively smaller amount of  protein than you would otherwise use in a main meal, which cuts down on your ingredients cost.”

• Pasta’s ease of preparation and relative inexpensiveness makes it an ideal choice for extending your menu
• It’s also a useful means of repurposing leftover ingredients from other menu items – contributing to your kitchen’s food sustainability efforts
• The high heat resistance of Dairy Farmers Cooking Cream along with its superior yield and clingability makes it the perfect choice for pasta sauces

If you’re looking for a cost-effective way of extending your menu, pasta is a great choice. It’s relatively easy to prepare – you can make a tasty pasta dish with just three basic ingredients (the pasta itself, choice of meat protein and sauce). And because the fibre in pasta provides satiety, you can use a relatively smaller amount of protein than you would otherwise use in a main meal, which cuts down on your ingredients cost and ensures a good profit margin on the dish.

Pasta is also a great way to repurpose those leftover ingredients from other meals which are sitting in your fridge and may otherwise end up being thrown away. Instead, why not make up a pasta dish with them and add it to your specials board? You’ll be reducing your waste and making a positive contribution to your kitchen’s food sustainability efforts.

A simple solution

The most memorable pasta dishes tend to utilise proteins with intensity of flavour – cured meats like salami or pancetta, salted fish such as anchovies – complemented by a tasty sauce. Cream-based pasta sauces such as Carbonara and Alfredo have long been popular on Australian menus, along with creamy Mushroom sauce to accompany chicken pasta dishes. But making these has traditionally been a labour intensive process, as kitchen staff need to bring cream to the boil, then constantly monitor it while it reduces to the desired coating consistency, ensuring it doesn’t separate or over-reduce.

In these days of staff and skills shortages, that approach simply isn’t practical. A simple solution is to use Dairy Farmers Cooking Cream, which makes it easier to make pasta sauces with cream while working at high temperatures over an extended period.

The high heat resistance of Dairy Farmers Cooking Cream along with its superior yield and clingability makes it the perfect choice for pasta sauces. And unlike conventional cream, Dairy Farmers Cooking Cream won’t split or separate with the addition of highly acidic ingredients such as lemon, lime or peppercorn. Its superior emulsification ensures all your ingredients will hold together within an unctuous, creamy pasta sauce, and it retains its attractive thick viscosity even after the reduction process.

Dairy Farmers Cooking Cream is ideal for a wide range of pasta sauces, from pesto cream sauce to spinach, cream and garlic, or lemon and herb cream sauce to accompany a fresh prawn pasta. You can even add it to red wine jus to make a rich sauce for a beef pasta ragout.