Who doesn’t love alfredo sauce?
I make mine lighter (and more convenient for me) by using milk instead of cream. It’s such an easy sauce to add different flavours to and experiment with — this is just one of many ways you could mix things up.
If you’re not digging spinach or pesto, feel free to leave them out and you’ll have a basic alfredo sauce recipe that you can leave as is or flavour any way you want.
This is an awesome recipe to use for pasta, scalloped potatoes, pizza, lasagna — anywhere (and everywhere) you’d like a little more creaminess in your life.
And if you’ve never tried pesto, now is the time! It gives such a nice herby flavour to anything you put it in: soups, pastas, sandwiches, there are no limits for this stuff.
*Note: This is a small recipe. It is super easy to double, or triple, or whatever. I made such a small batch because it’s always easier to make more than less. This recipe would be good for one very large pizza (which is where I used it the first time I made it — I’ll show you that recipe later this week). If you were making pasta for more than 2-3 people, I would suggest increasing the amounts.
- ⅛ cup butter
- ⅛ cup flour
- 1 cup milk
- ½ tsp salt
- ½ tsp pesto
- ¼ tsp minced garlic (about 1 clove)
- 1 cube frozen spinach, thawed and squeezed dry (about ¼ cup) or a handful of fresh, chopped fine
- ¼ cup parmesan
- In a medium saucepan, melt butter.
- Whisk in flour until smooth. Cook 1 minute.
- Stir in milk with whisk. Cook over medium heat for 5-10 minutes, whisking often, until thickened.
- Stir in salt, pesto, garlic, spinach and parmesan and cook 1-2 minutes until flavours have combined.