Low Fat Alfredo

1/3 c white wine

½ tsp. crushed garlic

2 tsp. chicken oxo

2 tsp. basil

1 tsp. salt

Pinch of nutmeg

2 tsp. Dijon mustard

1 ½ c sliced button mushrooms

3 shiitake mushrooms

¼ onion – diced

¾ cup evaporated skim milk

1/3 c 2% milk

2 tbsp. flour

1/3 cup Parmesan cheese

Optional:

Garnish with sliced olives – black or green, spring onion, hot pickled peppers if desired.

The development of this recipe was a yearlong struggle. I love Alfredo sauce but hate the fat content.  This is a great alternative.

Serves: 4

Serve With:  Fettuccine noodles or tortellini, Dry white or red wine and fresh white baguette.

Bring wine, garlic, oxo, basil, salt, nutmeg and Dijon to boil in saucepan.  Add mushrooms and onion, sauté until tender and most of the liquid has evaporated.  Add evaporated milk and skim milk.  Mix flour with a small amount of wine to make a smooth light past.  Slowly add paste to sauce mixture, stirring constantly. Add Parmesan and continue to stir until just to the boil and the sauce has thickened.  Be careful not to let it boil, it will separate. 

Nice over fettuccine noodles or tortellini