Fettucine Alfredo with Broccoli and Cherry Tomatoes
Who Dreams of pasta at night ? I'm sure pasta dishes are famous world wide and this one isn't any different from Chef Jason and perfect as a Vegetarian Dish when you're trying to stay away from meat.
All Spices used in this dish are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,
Chef Jason.
Click Here to Watch Tutorial Video
Fettuccine Pasta Alfredo with broccoli and cherry tomatoes.
Yield: 3 Portions
Ingredients Needed
· 2 Tbsp Butter
· ½ Cup of Broccoli Tips ( Blanched )
· ¼ Cup of Halved Cherry Tomatoes
· 3 Tbsp Vegetable Oil
· 2 Tbsp Flour
· 2 ½ Cups Milk
· 6 Oz Dry Pasta ( Boiled & Strained )
· 1/3 Cup Cheddar Cheese ( Grated )
· ¼ Tsp Chief Brand Nutmeg
· ¾ Tsp Chief Brand Salt
· ½ Tsp Chief Brand Black Pepper
· ½ Tsp Chief Brand Italian Seasoning
· ¼ Tsp Chief Brand Paprika Powder
Method
In a small sauté pan over medium heat, add the butter and sauté the broccoli and tomatoes for 2 minutes until glossy. Season with little salt if needed. Set aside.
In a shallow high sided sauce pan over low to medium heat, add the oil. Swirl to cover the surface area of pan with the oil.
When oil is hot sprinkle the flour in and whisk together slowly to for a loose paste. Cook this paste for 30 seconds until slight light brown, then immediately add the milk and continue whisking the flour mixture into the milk to thicken.
Add the salt, black pepper, paprika, nutmeg, Italian seasoning and stir to combine.
Place on medium heat and as soon as the milk starts to bubble gently on the extremity sides of the pan add the grated cheese and mix. Cook for an additional 45 seconds and then remove from the heat.
Add the boiled warm pasta into the alfredo mixture and mix gently with a tong. Add the tomatoes and broccoli in. Serve pasta in a dish and top with parmesan cheese if desired.