I love alfredo sauce. But what you can do with a jar of creamy garlic sauce is limited, so I store table cream instead. This yummy Alfredo Bean Cream Sauce satisfies my craving, but I can also turn the ingredients into something totally different — like dessert! That’s versatility! — Mellyn
Shown here served over pasta twirls, ABC Sauce is always a hit!
Yield: 4-6 servings
- 1 Tbsp white bean flour (I use navy beans and grind them in my Nutrimill)*
- 1/8 tsp garlic powder
- ¼ tsp salt
- 1 dash fresh-ground pepper
- ¼ cup water
- 1 7.6-ounce can table cream (usually available at WalMart near other Latin foods)**
- 2/3 cup parmesan cheese
- ¼– ½ cup milk, depending on how liquid you like your sauce
- Whisk bean powder, garlic powder, salt and pepper into water in a small saucepan.
- Bring to a boil, stirring often and boil until thick (1-2 minutes).
- Add table cream and stir until thick, but not quite boiling.
- Remove from heat and stir in parmesan cheese and milk until smooth and creamy.
- Serve over pasta or in any recipe calling for Alfredo sauce.
*You can also substitute canned navy beans for the bean flour and 1/4 cup water. Toss them in your blender (liquid and all), use 1/4 cup OR use 4 Tbsp butter.
**If you’re cooking fresh today, use about 1 cup of real cream.
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