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One Pot Creamy Garlic Pasta
- RECIPE MAKES: 4 serves
- PREP TIME: 5 min
- COOK TIME: 30 min
Method
As close to a low protein alfredo as you'll get, the family with love it...
step 1
Heat olive oil in a large deep frypan, over medium heat.
step 2
Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
step 3
Add the vegetable broth, low protein milk substitute, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
step 4
Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more low protein milk substitute.
step 5
Adjust seasoning to taste, and serve.
PROTEIN FREE
TOP TIP
Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
Ingredients
- 1/2 tbsp olive oil
- 4 cloves garlic minced
- 1 shallot finely chopped
- 2 cups low-sodium vegetable broth
- 1 and 1/2 cups Low Protein milk alternative
- 1 tsp salt plus more to taste
- 360g Mevalia low protein spaghetti
- Black pepper and dried oregano to taste
