Here’s a classic easy to prepare Italian dish. Or try our zero cholesterol vegan version.
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Calories |
Cholesterol |
Sat Fat |
Carbs |
Ingredients
- 16 oz fettucine (boiled and drained)
- 1 Tbsp butter (dairy)
- 2 garlic cloves (minced)
- 1 Tbsp flour (unbleached all purpose)
- 1 1/2 C milk (dairy)
- 1 oz cream cheese (dairy plain)
- 1 1/3 C Parmesan cheese (dairy grated)
- 1 Tbsp parsley (fresh) (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
- 16 oz fettucine (boiled and drained)
- 1 Tbsp butter (dairy)
- 2 garlic cloves (minced)
- 1 Tbsp flour (unbleached all purpose)
- 1 1/2 C milk (dairy)
- 1 oz cream cheese (dairy plain)
- 1 1/3 C Parmesan cheese (dairy grated)
- 1 Tbsp parsley (fresh) (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
In a large pan, melt the butter over medium heat; add the garlic and saute for one minute.
Stir in the flour; gradually add the milk with a whisk until blended, and cook for 10 minutes or until thickened and bubbly, stirring constantly.
Stir in the cream cheese and cook for two minutes; add most of the Parmesan cheese and stir constantly until the cheese melts.
Pour the cream sauce over the hot pasta and toss well to coat; top with the remaining Parmesan cheese, fresh parsley and seasonings.
Recipe Notes
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC
