One of the perks of Worldwide's globetrotting is her frequent flier miles, which we used to fund most of our travel this past summer. They can also be used to redeem merchandise, and she used a few to get me the Kitchenaid "artisanal" stand mixer, which is indeed a very handsome appliance. I don't use it that often, although it does help with beating egg whites for pancakes, and for mixing cookie dough. It is also useful for making whipped cream, and I made some as part of a sundae bar the other night.
The trouble is, I made a pint, and three sundaes need nowhere near the quantity that produced. So I wondered yesterday, if I might be able to incorporate the remains into a white sauce for pasta. Searching for "whipped cream pasta recipes" did not yield a lot of material, although there was one recipe, allegedly from the Frugal Gourmet, that suggested it was possible. And whipped cream straddles the line between heavy cream and butter right? How bad could it be?
Monday is the busiest day of the week for us. OG has cheer practice, followed by dance class, and the BG does back to back tae kwan do classes, as she moves inexorably toward her black belt. I fed OG a hot dog in the car between gigs, and left the BG with instructions that she could start with salad if she was hungry before we returned at 7.
When we arrived (at 7:15 she was quick to point out), I asked the Gs whether they wanted nachos immediately or could wait 10 minutes for pasta. Both chose pasta, and the sauce was delicious (though the calorie count was undoubtedly astronomical). I healthed it up a tiny bit by adding a little spinach. And I'd do it again if there's whipped cream that needs to get used up.
The recipe is adapted from the JOC's fettucine alfredo recipe, although perhaps "informed by" is the better term, given how different it actually is. We had a nice family dinner, and the Gs went downstairs to watch Dancing With the Stars, while I started a new book
Penne With Spinach and Leftover Whipped Cream Alfredo Sauce
Cook 1 package of penne. While the pasta is cooking, melt 1/2 stick of butter. When butter is melted, stir in 2 cups of whipped cream (this is just a guess, here. I had a medium sized resealable container full). When sauce is simmering, add 1 cup of chopped spinach. Stir in 1 cup of shredded parmesan. When cheese is melted, add salt and pepper to taste, and serve over pasta.