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Recipe: Yummy Spaghetti in Alfredo Sauce

Spaghetti in Alfredo Sauce.

Spaghetti in Alfredo Sauce You can have Spaghetti in Alfredo Sauce using 15 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Spaghetti in Alfredo Sauce

  1. It's 100 gm of spaghetti.
  2. You need 2 tablespoon of Butter.
  3. Prepare 1 Tablespoon of Olive Oil.
  4. It's 3 Tablespoon of All purpose flour.
  5. You need 1/2 Teaspoon of salt.
  6. You need 2 Tablespoon of cream.
  7. You need 1/4 cup of grated cheese.
  8. You need 2 cups of milk.
  9. You need 1/2 Teaspoon of white pepper powder.
  10. You need 1 Teaspoon of mix dried herbs.
  11. You need 1/4 Teaspoon of nutmeg powder.
  12. It's 1 Tablespoon of Garlic, chopped.
  13. It's 5-6 of basil leaves chopped.
  14. Prepare 1/2 cup of mix corns, broccoli and zucchini.
  15. Prepare 1/4 Teaspoon of Sugar.

Spaghetti in Alfredo Sauce step by step

  1. In a deep vessel add about 1 litre water and boil it..
  2. Now add spaghetti, pinch of salt and very little oil. So as to avoid spaghetti getting stick to each other..
  3. It will take 7-8 minutes. Once spaghetti is cooked strain it and keep it aside..
  4. For Alfredo sauce- in a pan heat butter and 1 Teaspoon olive oil..
  5. Do not heat to much. Add chopped garlic and all purpose flour and sautee' it..
  6. We need to cook flour otherwise it will taste raw..
  7. Now add pepper powder, salt, sugar and milk..
  8. Stir in the mixture continuously as there are chances of getting lumps..
  9. Once sauce is smooth time to add cream, cheese, nutmeg powder, dried herbs and some basil leaves..
  10. On other hand in remaining little oil sautee' zucchini and corns together or any vegetables you wish to add..
  11. Sautee' for 2 minutes on high flame add Cooked spaghetti and Alfredo Sauce..
  12. Toss everything together quickly. And plate it..
  13. Drizzle some extra virgin olive oil over it, some more cheese and finally some basil leaves..
  14. Alfredo Sauce spaghetti is ready. It taste amazing and please do try!.
  15. .

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