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This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.
- 1⁄2 teaspoon extra virgin olive oil
- 1⁄3 cup chopped roasted garlic
- 1⁄4 cup chopped roasted shallot
- 1⁄2 cup white wine
- 3 cups vegetable stock
- 3 tablespoons cornstarch, mixed with
- 3 tablespoons water
- 1⁄3 cup fat-free ricotta cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
- Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
- Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.