Fettuccine Alfredo doesn’t have to be made with heavy cream to have a silky texture and a lot of flavor. Using low fat milk makes this dish something you can eat any time.
|2¼ cups||1% or 2% milk|
|5 tbsp.||butter, divided|
|¼ cup||all-purpose flour|
|1 pkg. (5 oz.)||Borden® Finely Shredded Aged Parmesan Shreds, divided|
|1 large||garlic clove, minced|
|1/8 tsp.||nutmeg, grated|
|To taste||Kosher salt and freshly ground black pepper|
|1 lb.||dried fettuccine|
|8 oz.||mushrooms, sliced|
|½ cup||frozen peas, thawed|
MICROWAVE the milk in a glass measure for 90 seconds or until warm, set aside.
MELT 4 tbsp. butter in a medium saucepan over medium heat. Add the flour and whisk until the mixture is the texture of wet sand, cook and stir for 1 minute. Slowly whisk in the milk and bring the sauce to a simmer. Stir in 1 cup of cheese, garlic and nutmeg. Season with salt and pepper to taste.
COOK the fettuccine according to package directions until it is al dente. Drain the pasta.
HEAT the remaining 1 tbsp. butter in a medium skillet over medium-high heat until melted and sizzling. Add the mushrooms and cook, stirring occasionally until the mushrooms have browned, pour off any excess liquid. Do this while the pasta is cooking.
RETURN the pasta to the pot it was cooked in and stir in the sauce, mushrooms, and peas. Top with remaining ¼ cup cheese before serving.