Meatless

Fettuccine Alfredo with Sundried Tomato

Source: Found on Pinterest

A light version with all the flavor.

Ingredients

  • 12 oz. fettuccine noodles
  • 2 Tbls. oil from sundried tomatoes in oil jar
  • ½ c. sundried tomatoes, drained and finely chopped
  • 4 cloves garlic, minced
  • ¼ t. red pepper flakes (or more to taste)
  • 2 Tbls. white flour
  • 2 c. chicken broth
  • 1-1/2 c. milk
  • 1 Tbls. cornstarch
  • 1 Tbls. tomato paste (freeze remainder for another use)
  • ½ t. dried basil
  • ½ t. dried parsley
  • 1/3 t. onion powder
  • ¼ t. dried oregano
  • ½ t. salt
  • ¼ t. black pepper
  • 2 oz. low-fat cream cheese, cubed and at room temp
  • ¾ c. freshly grated parmesan cheese
  • 1/3 c. shredded mozzarella
  • freshly grated parmesan cheese, garnish
  • fresh basil, shredded

Instructions

Cook fettuccine in salted water according to package directions. Strain and set aside.

Meanwhile, heat 2 tablespoons sundried tomato oil over medium heat in a large pot. Add sundried tomatoes, garlic and red pepper flakes; sauté for 1 minute.

Sprinkle with flour and continue to cook for 2 minutes, stirring constantly.

Turn heat to low and stir in chicken broth.

Whisk cornstarch with milk and add to pan along with tomato paste and dried seasonings. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick); approximately 5-8 minutes.

Reduce heat to low and stir in cream cheese until melted, then parmesan cheese until melted. Keep heat on low until fettuccine is done cooking then stir in mozzarella cheese until melted. Add fettuccine and coat evenly.

Taste and season with additional salt, pepper and/or red pepper flakes to taste.

Garnish with freshly grated parmesan cheese and fresh basil if desired.

NOTE: Serves 8-10