Spaghetti Pasta in Alfredo Sauce

My husband had this sudden whim of eating pasta with white sauce for dinner. So, here I go with another post. This is one dish that gets made so often at our home  that too for any meal of the day…breakfast (Yes you read that right!!!), lunch, evening snack and of course dinner. As usual I had to make this a guilt free treat. So I tried to cut down on the fats and added veggies to make it healthier.

RECIPE: Spaghetti Pasta in Alfredo Sauce
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INGREDIENTS:

For the sauce:

Nutralite Butter spread or Olive oil – 1.5 tbsp

Flour (Maida) – 1tbsp

Low fat milk – ½ cup

Paneer (Cottage Cheese) – 2x2 inch piece(optional)

Garlic – 2 cloves

Water- as required

Low fat cheese slice- 1

Salt- as per taste

For the pasta:

Spaghetti- 100 gms

Chilli flakes – ½ tsp

Dried Oregano - ¼  tsp

Dried basil - ¼ tsp

Bell Peppers (red, green, yellow)- ¼ cup

Broccoli- 3 florets

Sweet corn-  ¼ cup

METHOD:

Boil the pasta in a litre of water with a teaspoon of oil and salt till soft but firm. Steam the veggies.

Take paneer and 2 tbsp milk in a blender and make a fine paste.

Now, take the butter in a pan and add crushed garlic. Fry the mixture for about a minute.

Then add flour and fry till it turns golden. Slowly, add milk in intervals and keep stirring continuosly. Let the sauce thicken. 

Add salt, chilli flakes, oregano, and basil and stir once. Add half a cheese slice to it and stir till it melts.

If the sauce is too thick add water to obtain required consistency.

Drain the pasta and veggies and run them under cold water.

Finally add them to the sauce stir once and serve in a bowl. Garnish with grated cheese on top. Serve hot.

Serves 2

Calories per serving: 175

Note:

For variation, you can use mushrooms and spinach. And non-vegetarians may add shredded chicken or prawns.

For added fiber you can use whole wheat spaghetti instead.