Smooth, creamy and heady with garlic cooked slowly in milk, this cream sauce is enriched with cream cheese and thickened with cornstarch and Parmesan cheese. Toss with hot noodles and sprinkle more cheese and a bit of parsley over the top.
INGREDIENTS (for 8 servings):
- 1 1/2 cups nonfat evaporated milk
- 10 cloves garlic
- 1 pound dry fettuccine pasta
- 1/2 cup nonfat milk
- 1 teaspoon cornstarch
- 2 tablespoons lowfat cream cheese
- 1/2 cup grated Parmesan cheese
Combine 1 1/2 cup evaporated milk and garlic cloves in a pan, heat and simmer until garlic is soft (about 15-20 minutes). Milk will reduce a little.
In a blender, puree milk and garlic mixture with cream cheese until smooth.
Return mixture to pan and add 1/2 cup nonfat milk and cornstarch. Heat to simmer. Sauce will thicken slightly. Add 1/4 cup parmesan cheese.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with cooked pasta. Season with salt and pepper and serve with parsley sprinkled on top. Serve remaining parmesan cheese separately.