Slendier
Light Fetuccine Alfredo
Method:
1. Prepare the Slendier Fettuccine Style according to
the directions on the packet. Drain and set aside until
Preperation time: 10 minutes
needed.
Cooking time: 20 minutes
2. Place a medium non-stick frypan over medium heat.
Serves 2
Add the reserved sundried tomato oil, garlic and chilli
Ingredients:
and fry until softened, about 1 minute.
• 1 packet Slendier Fettuccine Style
3. Turn heat to low and add chicken stock.
• 6 sundried tomato halves in oil, plus 2 tbs reserved oil
4. Place the milk into a small jug, add the cornflour and
• 1 garlic clove, crushed
whisk until fully incorporated and smooth. Add the
• ½ tsp dried chilli flakes
milk mixture to the pan and whisk until smooth and
• ½ cup low-salt chicken stock
beginning to thicken.
• ½ cup low-fat milk
5. Add the tomato paste, onion powder and cream
• 1 tbs gluten-free cornflour
cheese and whisk until cheese has melted and
• 1 tbs tomato paste
mixture is fully incorporated.
• ½ tsp onion powder
6. Add the parmesan and mozzarella and stir until
• 1 tbs light spreadable cream cheese
melted. Add the fettuccine, sundried tomatoes and
• ¼ cup grated parmesan, plus extra to serve
herbs and stir gently to coat with the sauce. Season
• ¼ cup shredded reduced-fat mozzarella, loosely packed
to taste and serve topped with a little freshly grated
• 10 basil leaves, finely shredded
parmesan if desired.
• ¼ cup parsley leaves, finely chopped
Winter 2019 55