A light and simple alfredo sauce that's butter- and cream-free, and packs a ton of flavor thanks to fresh garlic, parmesan cheese and a spoonful of pesto. A ciabatta roll makes the perfect companion to this dish with its light and fluffy texture - but feel free to substitute baguette or another style of bread if you don't have it on hand.
Heat medium to large saucepan over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn't burn.
Next, add milk and veggie broth and stir.
Then, begin adding 1 Tbsp of flour at a time, stirring with a whisk to reduce clumps. I recommend starting with 2-3 Tbsp (as original recipe is written) and adding more later if needed. You can also thicken with extra parmesan cheese. Add salt, pepper, red pepper flake, pesto, cheese and stir.
Bring a pot to a boil and cook pasta at this time. Drain and set aside.
Reduce heat on sauce slightly and let simmer for 5 minutes, stirring occasionally. If you notice the sauce is too thin, add a little more flour. If too thick, add a little more milk.
In the meantime, split your ciabatta roll in half and butter lightly. Slice it into thick strips, add the parmesan, garlic powder and mozzarella and place in the oven on a baking sheet.
Watch closely - it should only take 5 minutes to toast up. Remove from oven when lightly browned and cheese is melted.
If you have clumps in your sauce at this point (I usually have a few), pour mixture into a blender and puree until smooth. Then return to saucepan, add your favorite pasta, toss and serve immediately.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Nutrition information is a rough estimate calculated with pasta.