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
- 1/4 cup olive oil + more for sautéing
- 5 tablespoons spelt flour
- 1 cup unsweetened plain almond milk
- fresh grated pecorino romano
- onion, sliced into thin half moons
- pasta, I used spinach rice spaghetti
- Put up a pot of water and cook pasta according to package.
- 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.
- 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.
- 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.
- Toss cooked pasta with alfredo sauce, serve into bowls, and top with broccolini and onion.