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Wednesday, 13 June 2012

Alfredo Sauce with Gluten Free Corn Pasta

By: Miriam Borys
2 tbsp. olive oil
2 tbsp. butter
2-4 tbsp. shallots – diced
1-2 garlic cloves – diced
¼ cup heavy cream
1 tbsp. cream cheese
Salt & pepper
Parsley – chopped for garnish
¾ cup Pecorino Romano cheese grated
In a heated pan melt butter in olive oil.
Add shallots and garlic and sauté until tender.
Add seasoning of choice (red pepper flakes or chilies are also perfect for this sauce)
Add cream cheese & heavy cream and cook to reduce the cream & melt the cream cheese.
Add cooked pasta[i] & toss into the cream sauce.
Serve hot & garnish with fresh parsley & grated cheese.

[i] Cook pasta ahead of time and when the sauce is 99% complete reheat cooked pasta (reconstitute) by submerging it in boiling water. This process takes about 1 ½ minutes. This is a huge time saver especially when you have company and you want to prepare ahead as much as possible. The pasta can also be cooked the day ahead and held in the fridge. 

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