The photo doesn’t do this dish justice. It tastes divine! Soo good for a lactose free sauce and gluten free wheat free pasta. Definitely be making this one again and again.
Serves 4 serve w garden salad, or fish or chicken
2 cups cooked gluten-free wheat-free pasta
(*cook according to directions on pack but do not add salt, drain in sieve/colander)
My skinny alfredo sauce
30g organic butter cubed
2 fresh garlic cloves crushed or 1Tb garlic paste
1Tb organic plain flour
1 1/4cup liddells lactose free milk
1/4cup liddells lactose free cream cheese
1/3 cup parmesan grated
2tsp dried oregano
2tsp dried parsley
Very light pinch black pepper
Cook pasta according to directions on packet.
Make sauce by adding butter and garlic in pot stir until butter melts add flour and stir on heat to combine then add milk whisk while milk is brought to boil. Stir in cream cheese and parmesan stir until cheese has melted in sauce. Remove from heat. Add herbs and pepper. Add strained cooked pasta and mix well.
Serve with above suggestions. Leftovers stored in airtight container with lid in fridge or freezer. Then reheat when needed.