Lauri Lee's Alfredo Sauce
This is a delicious, rich Alfredo Sauce that is perfect topping for pasta. Please know your sodium budget and watch each ingredient (especially the cheeses). This one is a nice little treat!
Yield: 4
Cost: 15
Materials
- ½ Cup Butter can use unsalted butter
- 2-3 Tsp Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning Blend
- 2 Cups Heavy Cream
- ⅛ - ¼ tsp White Pepper
- ½ Cup Shredded Parmesan Cheese (we use a 3 Cheese blend of reggiano, asiago and parmesan)
- ¾ Cup Mozzarella Cheese
- 2 Tbsp Parsley, chopped for garnish - Optional
- 1 Sprinkle Freshly Cracked Black Pepper for garnish - optional
- 1 12 oz Box of Angel Hair Pasta or Fettuccini if making sauce for pasta
Instructions
- Melt butter in saucepan over medium-low heat.½ Cup Butter
- Pour in cream, Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning and white pepper.2 Cups Heavy Cream, ⅛ - ¼ tsp White Pepper, 2-3 Tsp Lauri Lee's Ultra Low Sodium Garlic & Herb Seasoning Blend
- Stir parmesan cheese into cream mixture and simmer until sauce is thickened and smooth. (About 8 minutes½ Cup Shredded Parmesan Cheese
- Add mozzarella cheese to the sauce. cook and stir until cheese is melted. (about 5 minutes)¾ Cup Mozzarella Cheese
- Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions. Drain and transfer pasta to serving plates. Spoon sauce over pasta and garnish as desired.2 Tbsp Parsley, chopped, 1 12 oz Box of Angel Hair Pasta or Fettuccini, 1 Sprinkle Freshly Cracked Black Pepper
- Mangiare! (eat!) - ENJOY!