This week, on page 42 in our book 
A Taste of Utica, Rainie Piccione posted the lightest of Alfredo sauce recipes. It’s not heavy and doesn’t consume you in a plethora of flavors. It is a perfect sauce and texture complement to a good starch and or a good protein.
CREAMY ALFREDO SAUCE
- 2 TBS olive oil
- 2 tsp fresh garlic, minced
- 2 TBS onion, minced
- 3 cups heavy cream
- 2/3 cup Parmesan cheese, grated
- black pepper to taste (if you prefer to keep the sauce white, no black flecks, use white pepper)
Directions: Heat olive oil in a non-stick pan over medium heat. Add onion, cook for 4 minutes. Add garlic and cook for 2 minutes. Stir in the cream and reduce heat to medium low. Stir in Parmesan cheese and add the pepper to taste. Serve over cooked pasta or broiled chicken breasts.
Easy to make and great over a variety of starch, protein, and vegetables. Enjoy!
{ 6 comments… read them below or add one }
Can you veganify this recipe I wonder? Any ideas? Though it looks great as is…..
Have a good Sunday night:)
.-= kalli@fitandfortysomething´s last blog ..New Food =-.
Kalli: Yes. Use silken tofu but be sure to use it immediately after mixing in the tofu as the sauce will separate.
This looks wonderful. Love pasta dishes and always like a creamy sauce. This looks perfect.
Thanks for coming by the blog. Glad to find out which one is yours as it didn’t show up on your comments.
.-= Margaret´s last blog ..Childhood Food Memories. =-.
Margaret: Thanks Margaret.
Spaghetti squash has become one of my favorite foods since I started eating low carb, but I haven’t tried it with an alfredo sauce yet. I’ll have to give this a try – it looks fabulous!
I just love alfredo sauce! I can’t wait to try this recipe.. My mother in law loves alfredo but I am not a huge fan.. however, the reviews that this recipe has may change my mind! I love love love! Can’t wait, will update!
-Molly
Antique Jewelry