Last night we decided to mix up pasta night again. This time we used a recipe that my grandma told me about for an Alfredo sauce. The traditional stuff usually makes me feel pretty sick, because I have a very hard time with cream-based foods. However, some dairy is tolerable to my system in smaller doses. This sauce was no exception.
4 oz. cream cheese/ neufchatel
1 cup milk
3-4 oz. parmesan cheese (the shaker worked just fine)
1 tsp. garlic (I used the wet minced kind)
salt and pepper to taste (I omitted the salt)
Set burner to low heat. (I was using it at the 2-4 level).
Melt 1/4 cup butter in a small sauce pan.
Whisk in the cream cheese until smooth.
Add in the garlic and stir.
Pour in the milk gradually and continue whisking.
Whisk in the parm gradually - making sure to break up all the little bits.
Add the salt and pepper. (I also added some basil flakes for flavor at this point).
Turn off burner, and remove from heat to let set for a few minutes.
After a few minutes I poured the cream over our drained rigatoni pasta.
We really liked this recipe a lot. It was simple to make, and we already had all of the ingredients on hand. I didn't know how it would sit with the milk AND the cream cheese, but there weren't any problems.
This would also be great over a side dish like broccoli or a protein like chicken. It's always nice to have another recipe in the arsenal. Thanks, Grandma!