Roy’s Light White Bean Alfredo Sauce

4 servings        2 Better Balance Bites/WW Points

Calories 160    Fat 4g   Sat. Fat 2.3g   Protein 10.4g   Carbs 24.7g   Fiber 5.3g   Sugars 2.4g

Ingredients

· Cooking spray

· 1 tablespoon light butter

· 1/2 cup diced onion

· 1/2 tsp salt, divided

· 1 Tbsp minced garlic

· 15-ounce can white beans, drained and rinsed (see notes)

· 1 cup almond milk (or your preferred milk)

· Pepper, to taste

· 1/2 cup freshly grated parmesan (about 34g)

· Pinch nutmeg

Directions

1. Heat a large saucepan over medium heat. Once hot, coat it with cooking spray and add the light butter. When the butter has melted, add the diced onion and 1/4 tsp salt and cook until softened, about 5 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Add the beans, almond milk, the remaining 1/4 teaspoon of salt, and a pinch or two of pepper. Cook, stirring often, until heated through, about 3 minutes.

3. Stir in the parmesan and nutmeg and cook, stirring constantly, about 30 seconds.

4. Pour the milk-and-bean mixture into a blender (see notes) and blend until smooth and creamy. If the mixture is too thick, add a little water, a tablespoon at a time until you reach the desired consistency.

5. You can store the sauce in the fridge for up to 5 days, then it to pasta, rice, gnocchi, cauliflower rice, cooked veggies, or however you like to serve your Alfredo.

Notes

· I used cannellini beans in mine, but any white bean will do.

· I don’t recommend using a stick blender as it doesn’t puree the beans well enough.

· You can use a food processor to blend this, just be sure not to pass the line on the bowl that indicates how much liquid can be added.