No Cook Blender Alfredo Sauce
SUPER EASY AND CREAMY! You can substitute low-fat ingredients with success. I found this recipe somewhere (???) online, YEARS ago and am posting it here for safe keeping! The key is the FRESH Parmesan and parsley. I add Johnny's Garlic Spread and Seasoning and omit the garlic powder, salt and pepper, but am posting the original recipe for you to tweak to your liking!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
vegetarian
pescatarian
- salt and pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- 1/4 cup parmesan cheese (freshly grated)
- 1/4 cup fresh parsley (minced)
- 1 cup ricotta cheese at room temperature
- 1/2 lb fettuccine
- Carbohydrate 97.7360181208445 g
- Cholesterol 70.9100000322332 mg
- Fat 24.3421703322247 g
- Fiber 12.5430901723297 g
- Protein 23.4319977123431 g
- Saturated Fat 14.103890473373 g
- Serving Size 1 1 serving(s) (274g)
- Sodium 204.736229363306 mg
- Sugar 85.1929279485148 g
- Trans Fat 1.76228183920027 g
- Calories 692 calories
Cook fettuccine per package directions. Put ricotta, milk, parmesan, and seasoning in blender and blend until creamy. When pasta is done, drain and add butter to it. Add ricotta mixture to the hot, buttered pasta and toss with fresh parsley. Serve with additional grated parmesan.
