Alfredo has become one of my favourite pasta sauces. However, it is also one of the worst for you. It's loaded with cream, butter, and cheeses that are just not good for you. When I came across this lighter version with low fat milk, cream cheese and less then a cup of cheese I just had to try it out. This turned out better then I ever could of expected. Something I am definitely going to continue to make if I ever have a craving for that comfort food.
1 tbs butter
2 garlic cloves, minced
1 tbs all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup Parmesan cheese, finely shredded
1/2 cup low fat cream cheese
1/4 tsp salt
8 oz Tagliatelle (or Fettuccine, Spaghetti)
1 tbs basil, chopped
Freshly ground black pepper, to taste
Boil water in a large pot. Add Tagliatelle and cool until al dente.
Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently.
Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts. Stir in basil.
Add hot, drained pasta and toss to distribute.
Add hot, drained pasta and toss to distribute.
