Comments on: Buttermilk Pasta Sauce

By: Curtis

Curtis — Mon, 23 Feb 2026 22:14:53 +0000

I always have buttermilk in the refrigerator. This recipe is perfect for a quick weeknight meal. I added garlic and fresh parsley. Will try adding canned clams the next time.

By: Lorraine

Lorraine — Fri, 06 Feb 2026 21:04:52 +0000

I think this is a very good recipe and I just love how simple it is, I always seem to have extra buttermilk and my husband loves the nice tang this sauce has. I’ve made it many times, it’s great with chicken and pasta with spinach.

By: Diane

Diane — Mon, 18 Oct 2021 04:09:46 +0000

In reply to Lisa.

You can always add more cornstarch if needed. If you drizzle the cornstarch mixed with a little milk/buttermilk into the simmering sauce that will thicken it easily. Sometimes it depends on the heat and the size pan used and how much liquid evaporates and how hot the sauce is getting. I find different pans like a frying pan vs a saucepan will cook the sauce differently. Sometimes I just simmer it longer and that thickens it.

By: Lisa

Lisa — Mon, 18 Oct 2021 00:41:34 +0000

Mine did not thicken with 2 tablespoon cornstarch

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By: Liberty

Liberty — Tue, 23 Oct 2018 17:53:03 +0000

I like to ‘create’ my dishes with what I have available at the time. I always use buttermilk for cornbread and fried fish. My on-hand veggie is fresh spinach. I do not want to make the dishes requiring so many eggs. So, my creation will be Pasta/Spinach/feta/buttermilk sauce with browned cubes of ham on top. Sounds good to me. Thanks for the ‘buttermilk” input.

By: Robin

Robin — Tue, 19 Jun 2018 15:15:00 +0000

Just didn’t this over some pan fried eggplant!! Yummy!

By: Diane

Diane — Wed, 13 Jun 2018 17:22:02 +0000

In reply to Cassie.

It makes 2 cups of sauce. If you prefer 3 cups of sauce over a lb of pasta adjust the proportions simply adjust the amount of ingredients.