How to Make Creamy Spring Pasta | MyRecipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Melt 1 tablespoon of butter in a skillet.

Sauté 1 clove of garlic for about a minute or until it's brown.

Pulse 2 ounces of leftover bread to make a coarse crumb.

Add the bread crumbs to the butter and garlic; sauté for about 3 minutes or until crispy.

Boil water and add 1 cup of frozen peas and 1.5 cups of asparagus; cook for about 3 minutes or until crisp-tender.

Remove the veggies from the boiling water and rinse them under cold water to stop the cooking process.

Add fettuccine noodles to the boiling water; cook for about 10 minutes.

In a separate pan, add 2 garlic cloves and 1/3 cup of chopped onions; sauté until tender.

Make a slurry by mixing 1/4 cup of broth with 1 tablespoon of flour; whisk together.

Add the slurry to the pan along with 1 cup of milk; whisk constantly while bringing to a boil.

Once the sauce has thickened, remove it from the heat and stir in 3 ounces of cream cheese until melted.

Add 1/4 cup of Parmesan cheese and season with salt and pepper.

Stir in the cooked vegetables and pasta once the sauce is creamy.

Serve immediately to prevent the sauce from being absorbed by the pasta.

Top with the crispy bread crumbs and fresh tarragon before serving.

Spice Level:

Allergens