Garlic Cream Sauce for Pasta

I don't know about you, but the older I get the more it seems I can't eat food in the same way that I used to (and I'm not even that old). Fettucine alfredo is one of those foods... it tends to go straight to my hips. So when I found a recipe for "Guilt-Free" alfredo sauce I knew I had to give it a try.

Now I am going to be honest with you, this is a very good sauce but don't expect it to be like the alfredo sauce in a dish at a five star restaurant. I think it should be viewed as a replacement for fattier cream sauces, and judged merely as a sauce all on its own. We'll call it Garlic Cream Sauce from now on instead of alfredo sauce (the blog that I got the recipe from briefly called it that in their post at the very end).

This garlic cream sauce is delicious replacement and a much healthier option in recipes you would use a traditional alfredo sauce in. I highly recommend giving it a try, especially if you are trying to live a healthier lifestyle and you hate giving up the foods you love.

Guilt-Free Garlic Cream Sauce

Ingredients

• 2 cups low-fat milk
• 3 oz low-fat cream cheese
• 2-3 tablespoons flour
• 1 teaspoon salt
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 cup grated parmesan cheese

Cooking Directions

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
2. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more.
3. When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.
4. Serve over cooked pasta, or use as a pizza sauce, breadstick dipping sauce, etc.

Notes:

If you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Recipe by Our Best Bites

4 out of 5 stars

*I am giving this recipe a four out of five rating just because it did not completely live up to my expectations when compared with a traditional alfredo.*