Seriously Healthy Fettuccine Alfredo
There are some recipes that you always see as being a little bit naughty, and while fettuccine alfredo is usually one of them our Seriously Healthy Fettuccine Alfredo is going to change that thought.
Don’t worry about the butter, the heavy cream and the cream cheese, this recipe doesn’t need them. Instead it takes a couple of healthy shortcuts to create a stunning, and much lighter, alfredo sauce without sacrificing on the creaminess or flavour!
Method
-
Cook the pasta to your preference in a pot of water that is well salted.
-
While the pasta is cooking, heat the olive oil (you can also use butter if you aren't worried about the fat content and would like the flavour) in a large pan over a medium to high heat.
-
Add the garlic and saute until fragrant (about one minute). Sprinkle flour in with garlic, stirring to combine, then cook for a few more minutes, stirring occasionally.
-
Very slowly add the chicken stock to the flour mixture. It helps to use a whisk here to ensure the sauce is smooth. Also whisk in the milk and then bring the mixture to a simmer, being careful not to boil it as it will burn.
-
Allow the sauce to simmer until it thickens and then add the parmesan cheese, salt and pepper. Continue cooking until the cheese is well melted and allow to warm until the pasta is ready.
-
Once the pasta is cooked to your preference, drain it well and add the pasta to the pan along with the sauce. Toss well to combine, and top with fresh parsley or basil.
