Alfredo

Alfredo with Broccolini

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Every now and then we all need to indulge in some comfort food.  Alfredo is something that in theory always sounds good but I would never venture in to ordering at a restaurant.  It’s always too rich for my stomach and leaves me feeling extremely heavy.  All the butter and cream is just too much for this lady.  So awhile ago I managed to create an alfredo sauce that works for me.  Olive oil and flour for the base; unsweetened plain almond milk and fresh grated pecorino romano for the rest.  I don’t make this often, in fact it’s probably been over a year so it was time to re-indulge.  It was a perfect Friday night dinner after a long week.  Easy and delicious.

While cooking I was thinking about the little things that make me happy in the kitchen.  One is having a variety of wooden spoons to choose from.  I have a long one, a short one, a fat one, one with slots, a shallow one, and a deep one.  In other words each one matches a different mood.  And I’m not going to lie, I’d like a few more.  It keeps things exciting in the kitchen, rather than using the same utensil day after day.  We should all embrace the simple joys in life.

:)

Alfredo with Broccolini

Alfredo with Broccolini

  • 1/4 cup olive oil + more for sautéing
  • 5 tablespoons spelt flour
  • 1 cup unsweetened plain almond milk
  • fresh grated pecorino romano
  • s&p
  • broccolini
  • onion, sliced into thin half moons
  • pasta, I used spinach rice spaghetti
  1. Put up a pot of water and cook pasta according to package.
  2. In a saucepan add the olive oil and flour.  Stirring often cook until the mixture has reached a nice golden brown color, but not burnt.  This is crucial to cook off the flour taste.
  3. Next add the cup of almond milk and pecorino romano.  I probably used 1/4 cup of cheese.  Continue to stir often while sauce thickens to desired consistency.  This will take about 8 minutes.  Season with s&p.  You could always add some garlic powder in too if desired.
  4. Meanwhile in a skillet heat up some olive oil and add the onion.  Once it starts to wilt add the broccolini.  Cook until tender crisp.
  5. Toss cooked pasta with alfredo sauce, serve into bowls, and top with broccolini and onion.

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