Amazing Alfredo Sauce

If you haven't figured it out by now this blog is not about originality, although some things are original. This blog is simply a place where I keep all of my ideas/recipes so that I can access them easily from anywhere. That way I can make one of my yummy recipes even when I am out of town and do not have my recipe book on hand. Or I can recreate a fantastic craft that I loved.

Anyway, I found this amazing recipe for Guiltless Alfredo Sauce over at Our Best Bites. It has been my go to sauce for pasta the past 4 months. I make it at least every other week. It is simple, fast, delicious, and a lot healthier than other Alfredo sauces. I love to pair it with roasted asparagus, but it is also great paired with roasted green beans, or roasted zucchini.

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

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.

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. It should be much thicker now.

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. Also, 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.