I do not pretend to be a chef. I'm just a curious scientist in training, that loves to do experiments not only in the lab but in the kitchen as well. So last Monday, after a day of experimentation at work I decided to continue in the kitchen creating what I will call "Alfredo" Sauce for Two (even if I was home alone because it makes enough to cover 2 servings of pasta). This all started because one of my extremely guilty pleasures is Knorr Sidekicks Pasta side dishes, more specifically the creamy bacon carbonara or the creamy garlic raffaello. I can eat a whole package to myself, which is usually a whopping ~750 calories and thus reserved for the days I have gone to a spin class. So in the aim to reduce my caloric intake while still satisfying my need for creamy white pasta sauce I have created a comparable dish that I will certainly make again. My "alfredo" sauce is quite simple. I've named it "alfredo" because I do not use any cheese, which is a staple in any alfredo sauce recipe found (so maybe it's more of a béchamel sauce, but who cares). Additionally, it is lactose free since I also use lactose free milk. Personally I prefer Natrel's Lactose Free 2% Milk. After diagnosing myself as lactose intolerant (I drank a glass of milk on an empty stomach and watched what happened), I tried many different brands and Natrel was by far my favourite. To me it tastes the most like regular milk and is not as sweet as many of it's competitors. This said, I suggest using whatever milk you keep in the fridge, and not to buy lactose free just for the sake of this recipe - however if you do have one of the sweeter lactose free varieties it may impact the taste of the sauce. Apart from the sauce itself, I decided to use meat stuffed tortellini as my choice of pasta, but you could easily replace it with any pasta you wish and follow the package instructions on how to cook it. Also, I added frozen mixed vegetables since I so happened to have some in the freezer, again following the package instructions on how to cook them and tossing them in when I mixed the sauce and pasta together. Since I believe the sauce can be quite versatile, feel free to try adding different vegetables, spices, and cooked meats - I know I want to try adding bacon!
Happy Experimenting! :)
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