Fettucini with Guiltless Alfredo Sauce


Type of dish : main dish
Level of difficulty : easy
Mood : exhausted

It is already the middle of the week. I run out of energy, this everyday – commuter activity is take the hell out of me.

Enough complaining, this is my new alternative on pasta sauce. I usually freeze two kind of sauces : beef bolognaise and eggless carbonara. After a while, me and fams are little bit bored of them. So it was a new task for me to find a new one.

This sauce is as easy as carbonara. The big difference between them is the cream cheese in it.

Guiltless Alfredo Sauce
(source : Jenn eatcakefordinner)

2 cup low-fat milk (I used regular UHT milk)
1/3 cup low-fat cream cheese (I used light cream cheese)
2 Tbl. flour
1 tsp. kosher salt (I used fleur de sel)
1 Tbl. butter
2 garlic cloves, minced
1 cup freshly grated Parmesan cheese (I used cheddar)

In a blender, blend the milk, cream cheese, flour and salt until smooth; set aside.  In a large saucepan, melt butter on medium heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.  Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes. Once the sauce has started to thicken, remove from heat and whisk the cheese into the sauce. Immediately cover the pan. Allow the sauce to stand for at least 10 minutes before using.  It will continue to thicken upon standing. Serve immediately as desired. Refrigerate leftovers for up to 5 days.  The sauce will become very thick, once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached. (I freeze it also)

This is a basic recipe. You could always turn it to caserole, add chicken, fried beef bacon, sausage, mushroom, etc.

Gustare la pasta… 🙂

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