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.
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