The alfredo domain of delectability, that is. Uh… I stray. Another display of support: who adores the fat and calories in a bowl of smooth, rich fettuccine alfredo?
Alfredo has consistently been one of my preferred pasta sauces, yet I will in general hold it for an exceptional event treat, because of the high measures of spread, cream, and cheddar. And after that… I discovered this. We normally partner curds with sticky chomps at a helped living focus or our small ass hound Magnolia, whom we were told by the vet to bolster curds blended into her dry nourishment so she'd put on certain pounds (11, going on 12! In any case, regardless we tell everybody she's seven days old lab, for O's manliness). In any case, reconsider, individuals! Mixed with some different fixings, it changes into an extravagant, rich sauce, at a small amount of the blame and hippyness.
- 1 cup milk (skim for low-fat)
- 1/2 cup cottage cheese (low-fat cottage cheese to make this recipe low-fat)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder or more to taste
- 1/2 cup grated Parmesan cheese or Romano cheese
- dried basil to taste
- dried oregano to taste
- fresh chopped parsley for garnish, optional
Instructions
- Put all the ingredients, except basil, into a food processor or blender and blend until smooth.
- Pour the mixture in a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper (or other seasonings), to taste.
- Let it cook on low heat for about 5 minutes, stirring occasionally. Add the cooked pasta right before serving and let it soak in for a couple of minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.
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