The alfredo-like sauce on this pasta is made with whole milk instead of heavy cream, giving you the same flavor and texture, but not all the unwanted fat and calories. The trick is to start with a simple roux made from butter and flour, then to slowly stir in milk for a thicker consistency. Toss in some diced eggplant and fresh oregano, and you’ve got a delicious and filling vegetarian meal.
12 oz. gluten-free pasta
4 Tbsp. butter
1 large Vidalia onion, diced medium
1/4 cup gluten-free all-purpose flour
2 cups whole milk
1 large eggplant, cut into 1/2 inch cubes
1/4 cup grated Parmesan cheese
2 Tbsp. fresh oregano
1/4 tsp. sea salt
1/4 tsp. pepper
1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and flour; cook for 5 minutes. Add milk; cook for another 8-10 minutes, until thickened. Add remaining ingredients.
3. Remove from heat; transfer to a large serving bowl.
4. Serve warm.