Hey everyone! I thought I'd share this quick and easy recipe I whipped up just now. I'm obviously not the first person to come up with this but I never really thought of it before.
(I was almost done by the time I realized I should take a pic, lol)
I LOVE cream sauces on pasta...and I mean LOVE! I am not, however, in the fortunate position to be able to eat that kind of stuff very often and get away with it. My fiance is sort of a chef-in-the-making and he's very stubborn about using the best ingredients, which to him, means full fat 35% cream when making a cream sauce. This is delicious, and he being a man can get away with it, but I always feel fat and gross afterward. Today he was at work and I had a hankering, so I took one of his favourite cream sauce recipes and used Light cream cheese (plus a little milk) instead of cream, and MAN IT WAS GOOD!
Shall we begin!?
(this is for 1 rather large serving, or 2-3 side dish servings)
2 tbsp diced onion
1 clove minced garlic
3-4 tbsp light cream cheese
1-2 tbsp 1% milk
1tsp (or less) cooking oil
1/2 tsp chipotle powder (or more to taste)
salt (to taste)
1. in a small frying pan, heat just enough oil to cook the onions and garlic with. let them cook on med heat for about 2-3 minutes (stirring occasionally) or until they are soft and the onions start to turn golden at the edges
2. add in cream cheese and stir with a spatula (the rubbery kind for scraping mixing bowls) until nearly all melted, then add chipotle powder and milk, and stir with spatula until all are blended together well.
3. add salt to taste (1 used 2 pinches of KOSHER salt, table salt is much different in potency so be careful)
and mix in with your pasta! this coated a good sized soup bowl's worth of rotini for me, but you could stretch it further if you like less sauce than I do. Happy munching!
3 tbsp light cream cheese: 5g fat
1 tbsp 1% milk: less than a gram of fat (1 cup=2.5g, it works out to like 0.15g/tbsp)
1 tsp oil: 2g fat
salt, onion, garlic and chipotle do not have any significant fat.
MY TOTAL= 7-8 g fat per batch
(and you could probably use fat free cream cheese to make it less, but I don't buy it cause it has so little flavour)
For real cream sauce hubby uses about 1/3 cup heavy cream (25g fat), plus 1-2 tsp oil (4g fat) (he is much freer with the oil than I am, so probably more like 2)
HIS TOTAL= 29g fat per batch (of about equal volume to my recipe)
SO I shall be sticking to this cream cheese method, I think.
Thanks for taking the time to read, and happy munching!