Alfredo Pasta
Alfredo Pasta

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, alfredo pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bring a large pot of lightly salted water to a boil. Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn't be easier to make! Our recipe is a little untraditional (there's heavy cream) but it's just as easy to.

Alfredo Pasta is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Alfredo Pasta is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook alfredo pasta using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Alfredo Pasta:
  1. Make ready 0.5 pound (200 g) fettuccine or tagliatelle pasta
  2. Take 5-6 ounces spinach
  3. Take 0.5 cup sun-dried tomatoes
  4. Make ready 0.3 cup grated Parmesan
  5. Prepare 0.6 cup raw cashews (soaked for at least 4h if you don’t have a high-powered blender)
  6. Make ready 2 tbsp lemon juice
  7. Prepare 3 cloves garlic
  8. Prepare 1 tbsp chopped basil
  9. Make ready 2 tbsp olive oil
  10. Make ready 1 pinch red pepper flakes
  11. Take salt

It will only make the sauce cheesier and more delicious, so go for it! Add an ounce or two of cream cheese. Cream cheese is naturally thick and creamy, and it has the right flavor profile for Alfredo, too. Fill a large pot with salted water and bring to a rolling boil.

Instructions to make Alfredo Pasta:
  1. Soak the cashews at least 4 hours upfront if you don’t have a high-powered blender.
  2. Cook the pasta until al dente (according to package instructions). Before draining the pasta reserve 1.3 cups of the pasta cooking water (for the sauce).
  3. In a large pan, warm the olive oil, then added minced/pressed garlic and a pinch of salt. Cook for about 20 seconds, stirring constantly. Gradually add the spinach and cook until all of the spinach has wilted. Remove from the heat and set aside.
  4. Drain the cashews and transfer to a blender. Add 0.6 cup of the reserved pasta cooking water, lemon juice and a pinch of salt. Blend until the sauce is completely smooth. If too thick, add more pasta cooking water to help.
  5. In a large bowl, combine the cooked pasta, spinach, sun-dried tomatoes and the sauce. Mix until all of the pasta is lightly coated in sauce.
  6. Before serving, sprinkle with Parmesan, fresh basil and a pinch of red pepper flakes (optional).

Alfredo is a creamy, dreamy pan sauce made from butter and Parmigiano-Reggiano cheese. There are a few additions and adaptations that exist. Unlike béchamel — another classic sauce — Alfredo is best made and eaten straight away. You can use Alfredo for coating broccoli or, most famously, fettuccine. Cook pasta according to package directions.

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