Reviewed: Aug. 11, 2009

I've noticed that pretty much everyone who rated this recipe highly commented that they added something else to it to add flavor. That's because this recipe as written just doesn't really have much.

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fiadnaita

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Reviewed: Jul. 29, 2009

Great recipe! I preferred to saute the garlic and onion before hand, and then add in the mushrooms, artichokes, and some black olives. I stirred in the tomatoes, flour and milk and added 1/4 cup of grated parmesan and some Italian seasoning. Instead of pasta we mixed it with some grilled Italian sausage and spinach tortellini. A great white sauce without the calories! Next time I will make it with whole wheat flour and low fat, 1% milk.

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Paula Lee

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Reviewed: May 28, 2009

We really enjoyed this. I did saute the onions and mushrooms briefly ahead. Then I used some non-fat sour cream because it was in the refrigerator.

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Maryv

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Reviewed: Jan. 15, 2009

I thought this was quite tasty. I used different vegetables only because I used what I had on hand (onions, roasted red peppers, zucchini and tomatoes), but followed the recipe for the most part. I really liked it and thought it was a good change from standard pasta and not as fattening as some alfredo sauces are.

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cclem

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Reviewed: Jun. 16, 2008

This was ok but really needs some extra spice to give it a little flavor. I will use this as a base and play around with it since i think the basic idea is great!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 21, 2008

I like to add a little more sauciness than what this recipe calls for, by using grated parmesan in conjunction with the flour, and adding extra milk. This makes for a thicker, richer sauce that coats all the noodles.

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mandyld

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 9, 2007

Have to give it 5 stars when it tastes this good and is this easy. I used marinated artichokes (which I think are packed in water with some oil and spices), and it tasted great. I went for the route of cooking up some garlic/onion in olive oil before making the sauce. Also added dried basil (no fresh) and a bit of oregano.

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Brent

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Reviewed: Aug. 29, 2007

As others have mentioned, it's not really alfredo, but it's still really good. I omitted the flour and used heavy cream instead of milk and added minced fresh garlic and some sweet red pepper. This is a nice quick way to serve pasta. I will make this again.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Jun. 25, 2007

Wouldn't really call it alfredo, but I'd call it good!

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Lauryl

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

Not bad. Next time instead of adding the artichoke water I will add white wine. I did cook the onion first cause that is what I am used to...not really an alfredo sauce, but looking foward to the wine addition. It was lacking a little something.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: May 31, 2006

I pureed all the vegetables in my processor because I like a smoother sauce. After pureeing, I simmered the sauce on the stove and added a little fat free evaporated milk. I didn't need any flour at all. It turned out great!

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EBEAGLE

Cooking Level: Intermediate

Living In: Sullivan, Illinois, USA

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Reviewed: Jan. 31, 2006

My husband and I didn't like it. It was bland and just not good at all, will not make again

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beth

Cooking Level: Beginning

Living In: Strasburg, Virginia, USA

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Reviewed: Dec. 18, 2005

This was a great basic sauce but I did make a few changes that people might like: put a tbsp. of olive oil in a pan and saute 1-2 cloves of garlic until brown, add onions and saute until translucent. Then add mushrooms ( I added 2 cups), a small can of olives, chopped artichokes, and basil. I then added the flour and milk until sauce thickened. Then I added 2 cups of tomatoes (b/c I love them) and 1 tbsp. of italian herbs and 1 tbsp. of parmasean cheese. I served with angel hair and foccacia bread. It was delicious.

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SONFLOWERJEWEL05

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Reviewed: Nov. 22, 2005

I absolutely love this recipe! Instead of the 2 tomatoes, which I don't always have on hand, I use a can of diced tomatoes. Yummy!

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AVKLEVENS

Cooking Level: Intermediate

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Reviewed: May 6, 2005

I don't even like alfredo sauce, but this is great! Probably because it's not creamy like you would think. It's light and flavorful...but definitely room for personaliztion!

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NESSITA

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2005

This recipe is a good step in the right direction, but needed more oomph. I started by sauteeing the onion and a couple of cloves of garlic, then adding in the artichokes, milk, flour, etc. After adding the rest of the ingredients I tossed in some crushed red pepper. A good basic sauce on which to build!

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SWEETIEFUR

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Reviewed: Mar. 24, 2005

I used fat free evaporated milk instead of the whole milk, works well. I love veggies also so I added green and red peppers also!! I put this sauce over spaghetti squash and it was great!! Very filling!!

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HARLEY1MINDY

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Reviewed: Dec. 21, 2004

Luuuuuuv this recipe. It's so easy to make and quick. Deelish.

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CRYSTAL075

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Reviewed: Dec. 18, 2004

this was very tasty and even healthy, i added a little salt for flavour, but otherwise this recipe is great, AND my son loved it, hes 7, to get a 7 yr old to eat artichokes was a miracle

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BABEFORCE

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Nov. 18, 2004

Delicious. It is quick and easy to make. My boyfriend was very impressed. I found it to be lacking something in flavor, though. Otherwise a great recipe.

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CATHYSTYLEE

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Tomato Alfredo Sauce with Artichokes

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