PIN IT FOR LATER Who doesn’t love alfredo sauce? I make mine lighter (and more convenient for me) by using milk instead of cream. It’s such an easy sauce to add different flavours to and experiment with — this is just one of many ways you could mix things up. If you’re not digging spinach or pesto, feel free to leave them out and you’ll have a basic Alfredo sauce recipe that you can leave as is or flavour any way you want. This is an awesome recipe to use for pasta, scalloped potatoes, pizza, lasagna — anywhere (and everywhere) you’d like a little more creaminess in your life. And if you’ve never tried pesto, now is the time! It gives such a nice herby flavour to anything you put it in: soups, pastas, sandwiches, there are no limits for this stuff. You can easily make your own, or buy a store bought jar (as I will admit that I do). *Note: This is a small recipe. It is super easy to double, or triple, or whatever. I made such a small batch because it’s always easier to make more than less. This recipe would be good for one very large pizza (which is where I used it the first time I made it — I’ll show you that recipe later this week). If you were making pasta for more than 2-3 people, I would suggest increasing the amounts. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
