Description
Guilt free, restaurant quality, wonderfully creamy fettuccine done in just 20 minutes.
Ingredients
Units
Scale
- 1 lb fettucine pasta
- 2 tablespoons unsalted butter
- 2 tablespoons unbleached, all purpose flour
- 1/2 teaspoon garlic powder
- 1 cup vegetable broth
- 1 cup skim milk
- 1 cup parmesan cheese, freshly grated
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
Instructions
- Cook fettuccine according to box instructions. Save 1/4 cup of the pasta water. Drain fettucine.
- While fettuccine is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk in flour and garlic powder. Cook for 2 minutes, whisking frequently.
- Slowly pour vegetable broth into the skillet, whisking until smooth.
- Slowly pour milk into the skillet, whisking until smooth.
- Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
- Reduce heat to low. Stir in parmesan cheese until completely smooth. Cook one more minute. Add salt and pepper to taste.
- Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons). Top with fresh parsley and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes