Every time I made pasta at home, I somehow avoided making Alfredo Sauce, even if I did a white sauce, I usually made a healthy version. This time, I was making pasta for lunch, just for my daughter, so I went ahead and made a creamier version, something that was a little closer to the creamy Alfredo sauce. But even so, I can tell you that I have made a healthier version, replaced half of the butter with olive oil and I have not used heavy cream or full cream, but still the sauce turned out very very delicious and my daughter loved it..
Need To Have
- Butter - 1 teaspoon
- Olive Oil - 1 teaspoon
- Garlic - 2 cloves, chopped
- Cream cheese - 1 tablespoon
- Milk - 1/2 cup
- Parmesan Cheese Powder - 1 tablespoon
- Whole Wheat flour - 1 teaspoons
- Dried Basil - 1/2 teaspoon
Heat the olive oil and butter and add the chopped garlic and saute, but take care that the garlic pieces don't turn brown or golden. Add the cream cheese and mix for half a minute.
Then add the milk, and using a whisk mix it well. Add the wheat flour and again whisk it to get a smooth mixture, all the while, the heat should be low/medium.
Add the parmesan powder and keep mixing till the mixture turns slightly thick. Add the dried basil, mix and remove. I served it with farfalle pasta, cooked according to the instructions on the box. Check the salt and serve it over the pasta ( you can use penne, fusili, fettucine or even elbow pasta ) with a dash of black pepper powder.
I actually added 2 teaspoons of wheat flour, but the sauce was very thick, so I have asked you to add only 1 teaspoon.
But if your turns very thick as it cools, you can mix in some milk to thin it out.
I have used 2% milk, you can use whole milk also.
The sauce should be enough for 1 or 2 servings, depending on how big your serving is.
If you can't find cream cheese, then use full cream ( about 1 to 2 tablespoons ).