This lentil Alfredo pasta comes together in less than 30 minutes and is packed with protein. The creamy Alfredo sauce coats the noodles and is comfort food to the max!
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.
Recipe by First and Full at https://firstandfull.com/30-minute-lentil-pasta-alfredo/