Wednesday, May 27, 2009

Veggie Fettuccine in Alfredo sauce

My husband and I are vegetarians so we end up eating salads or fries whenever we go out. One odd day we decided we should check out TGI Fridays. We went there without a clue whether we would get anything vegetarian over there. To our surprise they
had Fettuccine in Alfredo sauce which is usually served with shrimp. They made it veggie for us. And Man............you should try that out there atleast once................it was amazing! Obviously you cannot always afford to eat out at TGI Friday's so I made my version of the same dish. My version is defintely healthier as I have avoided the use of fresh cream and cheese that usually goes into making the Alfredo sauce. Mark my words...............my version did come very close to the
one we ate at TGIF.....yippeeeeeeee!!!! We ended up having the Veggie Fettuccine Pasta with fresh green salad in italian salad dressing.


Ingredients:
Fettuccine Pasta
1 cup Veggies of your choice (Broccoli, red and green bell peppers, baby corn, onion)
3 cloves of garlic (chopped)
3 tablespoons parmasean cheese
1 tablespoon butter
1/4 cup milk
1/4 teaspoon corn starch (dissolved in water)
oregano and chilli flakes acc to taste
freshly chopped parsley
salt
olive oil

Method:
Heat water in a large skillet. Once the water boils add the pasta and broccoli with little salt. Once the pasta is cooked drain it and add a teaspoon of oil so that they don't stick to one another. You can use the pasta and broccoli stock for making the sauce. In a pan heat oil and add chopped garlic, onions, bell peppers and baby corn. Saute them and keep them aside. Heat the pain again and add butter. Add paramsean cheese along with milk. In 2 mintues add the pasta and broccoli stock to it. Add oregano and chilly flakes and cook for few minutes. Pour the corn starch dossolved in water. Once you feel the sauce is according to the thickness you want - add the sauted veggies along with the pasta and broccoli. Mix them well and add salt. Add chopped parsley to it and serve hot.

No comments:

Post a Comment