Butterless Alfredo Sauce

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Alfredo sauce is definitely one of those recipes that usually comes with thousands of calories and a ton of the good stuff: butter and cheese. When I first started making this dish, I had no intention of changing that but eventually had to make a few substitutions when I realized I didn’t have any butter… or Parmesan cheese.  The end result was far more delicious than I had hoped, a creamy, flavorful sauce that perfectly complimented the fresh tagliatelle I had on hand.

Heat a medium to large saute pan over medium heat and add 2 tbsp of  olive oil and 3 cloves of garlic, chopped. Stir quickly and cook until the garlic is lightly golden. Next, reduce heat slightly and add 2 Tbsp flour and whisk to combine. Cook for about a minute.

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Add 1 cup of water and 3/4 cup of milk. Use a flat spatula to mash the flour into the liquid. Once the mixture has thickened, add pesto, salt and pepper.

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If you have Parmesan this is when you would use it, but I didn’t have any so I substituted with Kashkaval cheese, which is a hard yellow cheese made from sheep’s milk that is very popular in Albania. I brought back a few pounds of it after my last visit there this summer. Yes, you read that correctly, I brought back cheese. Why? Because why not? Anyway, on to the recipe. Add half a cup of cheese to your sauce and stir until it melts.

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Delicious. If your sauce is too thick, add a bit more water. If it’s too thin, add more flour. Make sure to mix well throughout so you end up with a lumpy sauce.

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Add a cup of frozen peas. You can add more if you prefer.

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Mix them in and allow to cook for about 2 minutes. Season with more salt and pepper if necessary. You can also add about a bit of half and half for that extra creamy texture.

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Add in your cooked pasta and toss well to combine.

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Then serve!

What you’ll need:

  • 2 Tbsp olive oil
  • 3 Cloves of garlic
  • 2 Tbsp all purpose flour
  • 3/4 Cup of milk
  • 1 Cup of water
  • 1 Tbsp. pesto
  • 1/2 Cup grated Parmesan (or any other type of hard cheese) grated
  • 1 Cup frozen green peas
  • Optional 2 Tbsp half-half
  • Pasta of your choice
  • Salt and pepper to taste

What to do:

Cook pasta according to package instructions. Heat a large saute pan over medium heat. Add olive oil and garlic. Stir quickly and cook until the garlic is lightly golden. Next, reduce heat slightly and add 2 Tbsp flour and whisk to combine. Cook for about a minute. Add 1 cup of water and 3/4 cup of milk. Use a flat spatula to mash the flour into the liquid. Once the mixture has thickened, add pesto, cheese, salt and pepper.

Add more water or flour to achieve the desired consistency of your sauce. Once it’s ready, add the peas and stir. Then add the cooked pasta and toss to combine.

Enjoy!

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