I cheated a bit and got a bag of pre-made pasta with a cream sauce (frozen). The family loved it (chicken, spinach, cream based sauce and farfalle pasta).
Easy enough to do at home....however, I want to make up a batch of sauce and freeze some smaller portions...(for those that are interested...background and reasons for the request at the end of the post).
So, I need a cream based sauce that will freeze fairly well....in about 1/4 to 1/2c portions (Muffin Cups).
The bag listed ingredients along the lines of a fairly light alfredo (cream, water, parmesian, romano, food starches, seasonings).
Not sure how to get it to freeze and re-heat without breaking.
Thanks!!
Background: The wife got the book "How to Eat Right For Your Type" so she can't have 'red sauce' (tomato based). She had this recommended by a N.D. (Naturopathic Doctor)...despite my recommendation (OK, despite my outright comment) that the Dr. was full of shit...including their "Iridology Test" $125, etc.. I'm guessing that someone at work recommended them. So, when I make a standard pasta with Meat Sauce, I'll have to pull out a small portion of this sauce to ensure She actually eats something reasonably healthy for dinner (better than cookies, extra ice cream for dessert, etc.).