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Creamy Pesto Alfredo
This Creamy Pesto Alfredo is an easy 20-minute meal made with pesto, Parmesan cheese, and butter.
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 491kcal
Author Sandra
- 12 ounces fettuccine
- 1/4 cup salted butter
- 1/4 cup all purpose flour
- 4 cloves garlic
- 1 cup low-fat milk
- 1 cup chicken stock
- 1 cup freshly grated Parmesan cheese
- 3/4 cup freshly grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons pesto add more to taste
Cook pasta according to package directions.
Meanwhile, melt butter in a saute pan over medium-high heat. Add garlic and saute for 1 minute.
Whisk in flour and cook for 1 minute while whisking constantly so it doesn't burn.
Slowly whisk in chicken broth and milk until it's combined and smooth. Simmer for 1-2 minutes or until the sauce starts to thicken.
Whisk in Parmesan and Romano cheese, salt, and pepper unntil all the cheese is melted and the sauce is well combined. Stir in pesto and combine.
Let the sauce simmer on low until the pasta is ready.
Drain pasta and toss in the sauce to coat. Serve and enjoy!
Calories: 491kcal | Carbohydrates: 50g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 859mg | Potassium: 282mg | Fiber: 2g | Sugar: 4g | Vitamin A: 734IU | Vitamin C: 1mg | Calcium: 424mg | Iron: 2mg