Vegetarian

Fettuccine Alfredo

Name: Fettuccine Alfredo
Yield: 2 to 4

A slightly more indulgent vegetarian offering, this simple yet elegant main entree is perfectly portioned for two, but it also makes a welcomed side dish for the family. Top with freshly grated Paramesan and chopped chives. (Although it's not part of this recipe, you could add grilled chicken.)

Prep

Cook

Servings

2 to 4

Level

Easy

Ingredients

8 ounces dried Fettuccini
⅓ cup Challenge Unsalted Butter
1 teaspoon garlic pressed or minced (2 cloves)
½ cup milk*
½ cup heavy cream*
2 teaspoons cornstarch
½ cup fresh finely grated Parmesan cheese
¼ teaspoon salt (optional – add to taste)
⅛ teaspoon black pepper
⅛ teaspoon nutmeg
1 Tablespoon fresh minced Chives

Directions

1

Cook fettuccine according to package directions in a large pot of boiling water. Drain.
2

Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sauté until golden.
3

In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.
4

Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.