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Budget-friendly Alfredo Pasta
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15-min Yoghurt Alfredo Sauce

Ingredients

45 ml butter
2 garlic clove , crushed
12 ml cake flour
250 ml LANCEWOOD® Double Cream Plain Yoghurt
125 ml milk
70 g LANCEWOOD® White Cheddar , finely grated
10 ml lemon juice
5 ml Hot English mustard powder
salt & freshly ground black pepper  to taste
250 ml tagliatelle , cooked according to the instructions on the packet. Reserve 100ml pasta water.

To serve:

lemon zest
15 ml flat leaf parsley , chopped
15 ml fresh chives , chopped

Method

Melt the butter in a medium sized saucepan. Add the garlic and fry over low heat until soft.

Stir in the flour, yoghurt, milk, cheese, lemon juice and mustard and cook for 5 minutes.

Add the cooked pasta and toss to mix. Add a little reserved pasta water if the sauce is too thick.

Season to taste and serve with lemon zest and a sprinkle of parsley and chives.

Serve with garlic bread and a green salad.

HINTS & TIPS:

  • Add 125 ml frozen peas with 200 g diced fried bacon or 175 g canned tuna.
  • Add 250 g sliced mushrooms to the butter and garlic while frying.

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