This is my first ever time doing a recipe post on the blog, so bear with me. Let me start by saying that I looooove me some alfredo, but there’s so much fat in it, like seriously? With all the technological advances in the world I don’t understand why fat and calorie free but still amazing tasting things can’t be created. Like no-fat no-calorie chips, someone let me know when those are available. Anyways, I’ve just made a delicious pesto alfredo sauce. And I didn’t use cream, holla.
I’m no chef– but this tastes good. It’s an adapted recipe I found online.
So, for two people (but this would probs serve three cause I overcooked a bit):
– 1/2 stick unsalted butter (OKAY YEAH I KNOW, I SAID NO CREAM TO MAKE IT SOUND GOOD FOR YOU but you would’ve had cream AND butter otherwise which is just not good at all. This is only a little bad…)
– a little bit of garlic, however much you like or don’t like
– 1 cup milk
– 1/2 cup water
– 2-3 tbsp white flour
– tbsp pesto (optional)
– mushrooms (or whatever veggies you like in pasta. Come on guys, veggies are good for you!)
– grated/shredded cheese (I used a little bit of shredded parmesan and some grated cheddar)
– your noodles (I used fettucine cause I love it)
1) I would get your noodles on to boil firstly cause this sauce is like five minutes to make.
2) Melt your butter in a fry pan and sauté your garlic (look at me using fancy words, sauté)
3) When all your butter is melted, you’re going to create a “roux” (I learned that in cooking class in highschool) by slowly whisking in your flour. Don’t add it all at once, do a tbsp at a time or you’ll get all clumpy and that’s not cool. You may not need to add all your flour either, just judge by how thick it’s getting (you want it to be pretty thick cause you’re going to liquefy it soon).
4) Add your half cup water and swoosh it around in your sauce so it’s all mixed in.
5) Keep swooshing it all around. Now slowly add your milk whilst still swooshing it all in. You might not have to use all your milk either, so use your judgment or you’ll have mad runny sauce.
6) Throw in your veggies and let those hang out and soften up. This is also when I added about a tbsp of pesto.
7) Add all of your grated cheese and melt it all down, make sure you mix it all well.
8) At a bit more water at your own discretion, if you think it’s the right amount of creamy already then don’t add any but you can also let it sit at the end to thicken if you want to stretch the sauce out a bit to feed more.
9) Salt and pepper to taste, obvs. Let it sit and thicken for a couple minutes.
10) EAT & ENJOY.
I hope you enjoy my first ever recipe on the blog. I’m not much of a cook but I really want to learn, so hopefully you will see more soon! I’m going to eat my pasta now, bye.
PS – Did I mention I’m no food photographer either?
PPS – I’d love for you to pin this!