Fettuccine Alfredo
This recipe was just a special kind of terrible! I think maybe I am just used to the full-fat variety of alfredo sauce. This one was a little concerning during the making process, but I had some higher hopes after smelling it bubbling on the stovetop. Enter the actual eating phase of the meal, and..... YUCK!!!! The aftertaste was just not for me...I think I may have a personal aversion to cottage cheese. This one will not be up for a round 2 in my house, ever!!!
Ingredient warning: it took me FOREVER to find rice flour at the store. I finally located it in the gluten free section of the store, after spending a realllly long time searching in the other/regular flour area. *sigh*
I've actually just discovered that I deleted the picture from my laptop, and it just isn't even worth redoing again...it was just too gross! It looks like any normal alfredo sauce would, so you can imagine it inside your head!
The recipe is from Vegetarian Times Complete Cookbook.
1 pound uncooked fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 teaspoon arrowroot powder or rice flour
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
2 teaspoons minced fresh parsley
Grated parmesan cheese, for garnish
Ingredient warning: it took me FOREVER to find rice flour at the store. I finally located it in the gluten free section of the store, after spending a realllly long time searching in the other/regular flour area. *sigh*
I've actually just discovered that I deleted the picture from my laptop, and it just isn't even worth redoing again...it was just too gross! It looks like any normal alfredo sauce would, so you can imagine it inside your head!
The recipe is from Vegetarian Times Complete Cookbook.
1 pound uncooked fettuccine
1/2 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/2 teaspoon arrowroot powder or rice flour
salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
2 teaspoons minced fresh parsley
Grated parmesan cheese, for garnish