I'm sure you're wondering why I am posting such a "normal" recipe.. well.. I dunno how you make "white sauce" but i have always made it the way my mom makes it.. heat some butter, roast the flour, pour in milk, whisk and add cheese. Always made it that way until now. This recipe has no butter, needs no cheese and still tastes like a really rich meal.
these proportions make enough for 2-3 people
you'll need:
pasta of your choice, I used 100% whole wheat perciatelli.. depending on the kind of pasta you are using, you need enough to give about 2 cups of pasta when boiled
1.5 cups of fat free milk
1 tablespoon white flour
1 cup brocolli florets
1/2 cup grape tomoatoes sliced in half
salt and pepper to taste
Parmesan cheese for garnishing
p.s. I love garlic in my alfredo sauce, I really do. But with garlic comes either oil or butter and I didnt wanna use those. You could roast some garlic and add it to this recipe. But it tastes pretty good even without. I thought about using garlic salt but I didnt have any. Thats another idea.
1. Put the pasta to boil as you typically would. add some salt and a quick spray of olive oil to the boiling pasta.
2. heat the pan that you intend to use for the white sauce. Heat it on medium so that it is hot but not smoking.
3. whisk the milk, flour, salt and pepper together. add to the pan when the pan is medium hot.
4. stir the sauce as it begins to thicken
5. check the pasta. when it is just short of being done, add the brocolli to the boiling pasta. boil them for 3 minutes and drain. do not run under cold water or wash the pasta and brocolli.
6. add the pasta and brocolli to the sauce and mix. add salt and pepper if needed.
7. take out the pasta mixture in a serving dish. top with sliced grape tomatoes and parmesan cheese.
The warm pasta with the cold tomatoes and the saltyness of the parmesan go really well. From start to finish this meal took me ~15 minutes to make. I am trying to not eat bread or butter so I didnt do this but this pasta would go really well with some toasted buttered artisan bread sprinkled with parsley and garlic salt.
these proportions make enough for 2-3 people
you'll need:
pasta of your choice, I used 100% whole wheat perciatelli.. depending on the kind of pasta you are using, you need enough to give about 2 cups of pasta when boiled
1.5 cups of fat free milk
1 tablespoon white flour
1 cup brocolli florets
1/2 cup grape tomoatoes sliced in half
salt and pepper to taste
Parmesan cheese for garnishing
p.s. I love garlic in my alfredo sauce, I really do. But with garlic comes either oil or butter and I didnt wanna use those. You could roast some garlic and add it to this recipe. But it tastes pretty good even without. I thought about using garlic salt but I didnt have any. Thats another idea.
1. Put the pasta to boil as you typically would. add some salt and a quick spray of olive oil to the boiling pasta.
2. heat the pan that you intend to use for the white sauce. Heat it on medium so that it is hot but not smoking.
3. whisk the milk, flour, salt and pepper together. add to the pan when the pan is medium hot.
4. stir the sauce as it begins to thicken
5. check the pasta. when it is just short of being done, add the brocolli to the boiling pasta. boil them for 3 minutes and drain. do not run under cold water or wash the pasta and brocolli.
6. add the pasta and brocolli to the sauce and mix. add salt and pepper if needed.
7. take out the pasta mixture in a serving dish. top with sliced grape tomatoes and parmesan cheese.
The warm pasta with the cold tomatoes and the saltyness of the parmesan go really well. From start to finish this meal took me ~15 minutes to make. I am trying to not eat bread or butter so I didnt do this but this pasta would go really well with some toasted buttered artisan bread sprinkled with parsley and garlic salt.
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