Creamy Alfredo Sauce
Contributed by: Lee Hansen
This creamy chef-style sauce is definitely NOT recommended for the weightwatcher in your family. Its high fat content means a high cholesterol level so we don't eat this dish every night, but the sauce is so rich and yummy, just make it as a special treat for guests or special dinners.
- 1/4 pound (1 stick) butter or margarine
- 2-3 cloves of crushed garlic
- 1/2 to 3/4 pint cream or half-and-half
- 1 to 1 1/2 c grated Parmesan cheese
- 1/4 tsp. ground mustard
Over low heat, gently saute garlic in the
butter until translucent. Add the cream, dry mustard, and
Parmesan cheese, stirring gently. Continue stirring until
cheese is completely melted and sauce reaches desired
thickness. Add any pre-cooked bite-sized "extras" you
desire, such as cooked vegetables, chicken, or seafood.
Add salt and pepper according to taste. Remove from heat and
serve over hot fettucine noodles or any available pasta.
This sauce is especially delicious tossed with al dente
spinach fettucine or bow-tie noodles garnished with parsley!
Pasta Primavera Alfredo: Fold in 2 cups
steamed bite-size vegetables just before serving.
Cheesy Potato Chowder: After sauce thickens, add 2 cups
cubed, cooked potatoes, 1-2 cups milk, and a handful of
finely snipped chives for a delicious and hearty
cold-weather soup. Heat to simmering and serve with a
garnish of herbs and yogurt.
Reduced Cholesterol: Substitute olive-oil-based margarine
(without trans fats) for the butter. Substitute fat-reduced
Parmesan cheese for the regular Parmesan, or use a soy-based
low-fat cheese substitute. Substitute evaporated milk (skim
or regular style) or plain non-fat yogurt for the cream or
copyright (c) 2003 all rights reserved Lee Hansen
About the Author
Lee Hansen Hoch is the editor of Pastiche Family Portal,
(www.leehansen.com) a free web site devoted to
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