What’s not to love about pasta?
It’s quick, easy, comes in a million shapes and makes a wonderful canvas to creat endless delicious dishes that range from salad to side dishes and even main dishes!
Today’s recipe was inspired by a dish we had at an italian restaurant but with a twist when it comes to the sauce. It is not you’re regular alfredo sauce. It has cream cheese, milk, butter, nutmeg, oregano and it is the best alfredo sauce you’ll ever taste. I know you’re thinking : cream cheese??? but believe me you don’t taste it at all in the end product.
The ingredients come together into this rich, creamy sauce.. if you try this, I’m sure you’ll never look for another alfredo recipe again.
The green pepper, mushrooms, olives and salami add colour and depth of flavor.Just finish this off with a dash of oregano and a sprinkle of parmesan and you’re set for a delicious meal.
Pasta with alfredo sauce
Elche pasta (picture follows)
one green pepper diced
1/2 cup mushrooms chopped
1/2 cup pitted olives
100 gm salami
Alfredo sauce adapted from all recipes
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
1/8 teaspoon nutmeg
1 tablespoon dried oregano
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, nutmeg, oregano and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Boil some water, add salt and cook the pasta to the box directions
Saute the salami in a little olive oil until crisp, drain and put on a towel to absorb excess oil
In the same pot add mushrooms,steer for 5 minutes
Add green mushrooms and olives sautee for 5 minutes
Toss pasta with mushroom mix
Add alfredo sauce, toss, ENJOY