Yummy! I made this for dinner last night and we both enjoyed it. You must go into making this recipe understanding it won't taste just like alfredo made from cream and butter, but it's delicious nonetheless. I scaled the recipe to 4 (which is enough for 2 dinner sized portions), left out the onion and garlic since alfredo sauce is supposed to be very smooth but added 1/2 teaspoon garlic powder as well as some dried parsley, and found it needed twice as much salt. I also used whole milk, since that's what we had. Unlike some other reviewers, I had absolutely no problem with it thickening. In fact, I only used 1 tablespoon of flour and it thickened up right away! Since I wasn't cooking any onion or garlic, I left out the oil (added 2 tablespoons of low fat margarine, but this was unnecessary) and instead of making a roux, I simply brought the broth and all the milk but half a cup to a boil, stirred the remaining milk and flour together in a cup, and stirred the mixture into the boiling liquid. This is a delicious sauce that I'll surely make often as it's cheap (provided you regularly keep parmesan on hand anyway), pretty healthy and can be made in the time it takes the water for the pasta to boil.
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