What’s the Best Way To Reheat Cream-Based Pasta Sauces?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Mar 30, 2010
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Q: What is the best way to reheat cream-based leftovers like fettucine alfredo? My attempts for reheating dishes like these have resulted in oily, separated messes.

I have the Barefoot Contessa’s lemon fusilli with arugula leftovers waiting for me in my fridge. Is there any hope?

Sent by Carolyn

Editor: Carolyn, that recipe looks delicious!

• Lemon Fusilli with Arugula at Food Network

We would reheat it gently on low heat in the microwave, or in a small saucepan over low heat on the stove.

Readers, any tips for reheating this sort of recipe?

Next question?

Related: Roundup: Our Favorite Reheating Tips

(Image: Food Network)

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