April 23, 2013
Spring can be such a strange season. It's getting nicer out and we see the start of delicious spring produce, but the chill in the air still makes me crave comfort foods. So it's a great time to lighten things up.
This is a fantastic lighter version of everyone's favorite creamy pasta sauce. My favorite way to serve it is with butternut squash ravioli and bright green peas. But it's good any way you enjoy alfredo sauce. Which is why I call it "fauxfredo". It's super simple, and uses ingredients I almost always have on hand, which always means a win.
Make a double batch and freeze some for later -- that will make it extra easy the next time you want it. And there will be a next time, I can pretty much guarantee it.
What are you waiting for? Go make it!
As I say to my son, "Hurry scurry"!!!
adapted from Our Best Bites
2 c. milk
2 oz. light cream cheese
2 Tbsp. flour
generous pinch salt
1 Tbsp. butter
3 cloves garlic, finely minced
1 c. finely grated parmesan cheese
cracked black pepper to taste
Blend together milk, cream cheese, flour, and salt (using a conventional blender, food processor, or immersion blender). Set aside.
In a medium saucepan, melt butter over medium high heat. Add garlic, and saute until golden -- just a minute or two. Add milk mixture, and bring to a boil, stirring frequently. Continue to simmer until thickened. Remove from heat, and add parmesan and pepper. Serve as desired.