Wednesday, 15 March 2017

My Alfredo Sauce Recipe

This is the most indulgent, velvety cream sauce ever - and tossed through fresh pasta or served over a fillet of pan fried cod or haddock, it can turn an easy mid-week meal into something special. It's extremely quick and easy to make and once you have the basic cream sauce sorted you can add 'extras'.

I probably make this sauce, in one form or another, at least once a week to have with some fettuccine pasta and I don't think that there is an easier supper dish than this - it's even quicker than making beans on toast!!

Recipe  - serves 4

250ml double cream
60g cream cheese
2 tablespoons grated Parmesan
1 tablespoon grated mature cheddar
a little nutmeg
freshly ground black pepper

Extras - these can be whatever you wish but here are a few of my favourites .......

Sun dried tomatoes sliced into ribbons
chopped herbs such as parsley, tarragon, dill or chives
Sauteed onions
Crushed garlic
Pan-fired courgettes
Chilli's - fresh or dried.
A little Dijon mustard

The basic sauce is easy to make - just poor the cream into a pan and start to warm over a low heat. Add the cream cheese and stir gently to melt into the cream. When you have a smooth sauce add the grated Parmesan and cheddar - keep stirring, increase the heat and allow the sauce to thicken but not boil. Finish with some black pepper and a little grated nutmeg. I don't add salt to this sauce, the salt in the cheese is enough but feel free to taste and add if you wish.

You can now serve as it is or add any of those extras.......

I decided to add more cheddar cheese and chilli flakes to my pasta last night.

And then I got over excited and added some very rich sun dried tomatoes. I slice and folded them into the sauce at the last minute so they heated through but didn't breakdown and colour the sauce.

Here's the printable if you would like the recipe written down.....

Have a great day
Love Lizx

 Alfredo Sauce