This was an unexpected success. I found a Lentil pasta meal kit (i.e. Hamburger Helper) at Target and wanted to give it a shot. Was quickly disappointed in the “seasoning mix” thus this Alfredo recipe was born. I utilized the pasta from the kit and made my own sauce in less than 30 minutes.
I have since gone back and purchased more. It’s full of protein and has a good amount of fiber. This pasta alternative is great for those with a gluten intolerance or even just looking to try something different. The taste and texture are very similar to that of regular pasta and the cook times similar.
BONUS: My daughter was none the wiser and ate an entire bowl!
Here is the brand I used:
If interested in other alternative pastas, check out black bean pasta, rice pasta, or you could always use good ol’ white or wheat pasta. Good news is, the alternative pastas can be found almost anywhere! The brand above is sold at Target and Whole Foods. Trader Joe’s has a few options as does my local grocer.
Keys to a good Alfredo Sauce
I did manage to master a delicious Alfredo sauce. Creamy, cheesy, and seasoned. There is nothing worse than a bland Alfredo sauce. This sauce can serve so many different purposes with a few adaptations.
30 minute Lentil Pasta Alfredo
Yield 5 servings
- 1 bag of lentil pasta
- 1 1/2 C Milk
- 2 small cloves of garlic (or 1 large), minced or grated
- 1/4 C gruyere, shredded
- 3/4 C parmesan, grated
- 1/2 C frozen peas (optional)
- 4 tbsp butter
- 2 tbsp flour
- 1 tsp parsley
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp of salt (TO START; taste and add more as you see fit)
- 1/4 tsp pepper
- fresh parsley, chopped (optional)
- Cook pasta according to instructions on the box.
- Put butter and minced garlic in med-high skillet. Stir till garlic becomes fragrant.
- Sprinkle with the flour. Stir till begins to thicken; about 2 or 3 minutes.
- turn the heat down to med-low. Stir in milk followed by cheeses.
- Season with salt, pepper, garlic powder, oregano, and parsley. TASTE. Add more salt or seasoning if necessary.
- Gently stir in pasta and toss till coated.
- Stir in peas if using. They just need to be warmed.
- Serve hot with extra parmesan cheese and fresh parsley.
So I don’t typically use heavy cream in my everyday quick alfredo. That’s why I have made a roux of sorts.I used a mix of gruyere and parmesan because I like how they melt together. This is purely preference. You can use all parmesan if you would like.
Are you brave enough to try a new type of pasta?