Today I’m sharing one of my all-time favorite pastas recipes with you. An irresistibly delicious meal that will have you wanting seconds or thirds.
It has taken me some time to find the perfect light sauce recipe, and I’ve served some really boring bowls of pasta at my table. I finally concocted a recipe that is flavourful, light and creamy without the extra calories of a standard Alfredo sauce.
This is definitely going into my weekly rotation as my new “GO TO” pasta recipe.
- 1 300 g package of fresh spinach fettuccine
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1½ cups low salt organic vegetable or chicken broth
- 1 cup low-fat milk of your choice (I used cashew)
- ½ cup freshly grated Parmesan cheese
- ½ cup fior di latte
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemons for garnish if desired
- Bring a large pot of salted water to a boil and cook pasta according to package directions. If using fresh pasta, it should only take about 3-4 minutes. Always reserve ¼ cup of pasta water to add in later.
- In a large non-stick skillet, add the minced garlic and 1 tablespoon olive or butter. Saute for 30 seconds to 1 minute or until light golden and fragrant. Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in soup stock and milk, whisking constantly, until incorporated. Bring the mixture to a simmer. Turn off heat and stir in Parmesan cheese, salt and pepper.
- Add cooked drained pasta, as much pasta water as you need and top with fior di latte. Sprinkle more Parmesan cheese if desired. Enjoy!