The sauce has only two components: thick yogurt and starchy, salty pasta cooking water, which together create the soothing
texture of an alfredo sauce, lightened up with yogurt's tang.
That sounds pretty good, but I didn't want to add the extra fat, and didn't have a
jar of alfredo sauce in the pantry, so I went with half and half instead.
Six baskets of bread, three extra
servings of alfredo sauce, one seafood alfredo, and the most garlicky sea food breath one could ever imagine.
I've been on a pasta kick lately so once I'm done working through the
heaps of alfredo sauce I have in my fridge (oooooof), I'm going to give this recipe a whirl.
I got a variation on that recipe from Ellen at the Scribbler Unfocused where she added a
bit of alfredo sauce for a creamier texture — delish, and it freezes so well.
It's so creamy and rich tasting, it has the
texture of an alfredo sauce, but my version it's so much more sensible for an athlete's diet.
Like one
of the alfredo sauces?
It's so creamy and rich tasting, it has the texture
of an alfredo sauce, but my version it's so much more sensible for an athlete's diet.