I usually have a few “emergency meal” ingredients in my pantry. A jar of alfredo sauce is a quick way for me to whip up an easy meal without having to break a sweat.
But this month, I was sent a box of Catelli Smart pasta and a recipe card from Chef Michael Allemeier for quick and easy alfredo, and I felt a bit foolish. It’s just as easy to make alfredo from scratch than it is to crack open a jar and dump it into a pot.
And the alfredo from scratch is made from fresh ingredients, which makes this mama even happier.
What I love about this basic recipe is that you can add pretty much whatever veggie you want to the pot. Frozen peas, mushrooms, peppers, or broccoli – whatever is in the crisper will work!
I opted to add mushrooms, fresh garlic, peas, and a few slices of fresh tomato and cilantro to this dish. The reason?
I had it all in my fridge.
- 1 pkg Catelli Smart Pasta (I used spaghetti)
- 1 tbsp olive oil
- 375 ml whipping cream
- 2 cups frozen peas
- 1 cup sliced mushrooms
- 1 cup shredded parmesan cheese
- 1/3 cup green onions
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- Tomatoes and cilantro to garnish
- Prepare spaghetti according to directions on package, drain and put to the side
- Heat large frying pan over medium heat with olive oil
- Sautee mushrooms and garlic until mushrooms are tender and garlic is fragrant
- Add whipping cream and return to a simmer until it reaches desired consistency
- Add parmesan cheese, nutmeg and green onions and bring to a simmer. Taste and season accordingly. Add spaghetti to the sauce and toss until coated.
- Serve with tomatoes and cilantro and maybe a little sprinkle of parm! Enjoy!
Now that I’ve learned that this basic, easily-modified sauce takes no time at all, I won’t be going back to the jarred sauces again.
Now I’m going to experiment with chili flakes. A spicy alfredo is our future, I’m thinking!