I usually avoided alfredo sauce due to its calorie count. Thats until I came across a Smarter Alfredo Sauce Recipe on the Kraft Foods website. I have adapted that to our taste to come up with this lighter version of alfredo sauce.
Here's how I make this pasta:
2 - 3 cups of cooked whole wheat/whole grain penne rigate
For the sauce -
2 cups vegetable broth
4 tsp plain flour
2 wedges Laughing Cow Light Garlic & Herb cheese (each wedge had 35 calories)
1 cup veggies - I use chopped broccoli and carrots
Seasonings to taste - salt, pinch of sugar, Mrs. Dash seasoning blend, garlic pwd, fresh/dried basil, fresh/dried oregano, black pepper pwd, pinch of nutmeg or all spice pwd mix (use any or all of these)
Heat the broth on medium heat. Add the flour and whisk to mix it in. Add the cheese wedges. Continue whisking for about 5 mins till it breaks down and dissolves to form a sauce. It will be a pretty thin consistency at this time. Add the seasonings as desired. Add the veggies, mix well. Cook another 5 mins till veggies are semi-cooked. The sauce will have thickened considerably by now. Add the cooked pasta, mix again.
This is how it looks right after adding the pasta. Take it off heat, cover and let it sit for about 20 mins to allow the sauce to develop a creamy consistency and coat the pasta well.
This pasta reheats well so you can make it in advance. Serve with some garlic bread for a complete, satisfying meal.
This Penne Pasta in Lighter Alfredo Sauce goes to the Presto Pasta Night # 187 event at Teczcape. This event was started by Ruth.
If I have leftovers of this pasta from the previous night's dinner, I usually reheat it and pack it in a hot lunchbox for my daughter...it always does well & is polished off by her. Hence sending this to the Kids Lunchbox event at Taste Buds also.