Fettuccini Alfredo (Lactose-free)

Name: Fettuccini Alfredo (Lactose-free)
Total time: 1200 s
Yield: 1-3 servings
Cuisine: American
Ingredients: 1-3 servings of pasta of your choice (preferred: fettuccini, spaghetti, linguini); Salt & pepper; 2 Tbsp butter; 1 cup lactose-free milk (I used 2%); 1 1/2 Tbsp all-purpose flour; 1/2 cup parmesan cheese; 1 handful spinach (chopped); 1/2 cup cheddar cheese (shredded)

Veggie K @VeggieK

Being lactose intolerant has inspired me to come up with an alternative to the original fettuccini alfredo. Not only is this dish delicious but it tastes exactly like the original alfredo. The spinach is optional but I strongly recommend it ( it won't overpower the pasta).
If you like your pasta drenched in sauce, double alfredo ingredients.

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Ingredients

17-20 min

1-3 servings

1-3servings of pasta of your choice (preferred: fettuccini, spaghetti, linguini)
Salt & pepper
Alfredo sauce
2 Tbspbutter
1 cuplactose-free milk (I used 2%)
1 1/2 Tbspall-purpose flour
1/2 cupparmesan cheese
Other (recommended)
1 handfulspinach (chopped)
1/2 cupcheddar cheese (shredded)

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Steps

17-20 min

1

Start by assembling all ingredients.
2

Bring a pot with water and a pinch of salt to boil and cook pasta according to package instructions.
3

On a separate pan, melt the butter on medium low and add a generous pinch of salt/pepper.
4

Once melted, add flour and whisk until butter and flour have incorporated.
5

Slowly add 2/3 of milk and continuously mix until everything is incorporated into a thick creamy textured sauce.
6

Add parmesan cheese, mix and then set aside.
7

Once the pasta is cooked and drained, add it to the alfredo pan and mix well. If the sauce has thickened or if you want it less creamy you can add remaining 1/3 of milk
8

Add cheddar cheese and spinach, cover and let it melt/ cook on medium low for 5 minutes. After, mix everything well.
9

Serve with a side of garlic bread or salad and enjoy !