No matter how much you love Alfredo sauce and admit it, we all love Alfredo sauce, what is not to love about milk, many different cheeses and butter, right? It’s probably not all that much of a surprise then to say you could be making better sauce choices. We came across this one online and were actually pretty amazed by how incredible it was, basically a Feta and Greek Yogurt white sauce. Now don’t get us wrong, this is not a substitute for Alfredo, its going to taste different, but give it a try and see.
So, get yourself some pasta noodles or shells, or even bowties, those will do, they’ll all hold the sauce nicely.
You’re going to need fresh Basil, about three cups.
Two minced or roughly chopped cloves of garlic, more if you like is fine.
One cup of Greek yogurt.
Six ounces of Feta cheese.
Four tablespoons of olive oil.
Salt and Pepper.
Lot of chunky stuff here. So, Roughly chop up 1 cup of the basil leaves. By some methods, cooks suggest a quick 15 second blanch for the rest of the basil in hot water, rinsed and patted dry. Put the blanched basil, the olive oil and garlic in a food processor and turn it on real quick to chop up. Now add the yogurt and Feta to the processor with a pinch or two of salt, and again chop, wait until it looks blended and resembles more of an actual sauce.
Your pasta should be ready, take off the stove, drain and slowly pour on the sauce, mixing carefully – there is a slight chance of curdling, so be careful, the heat should keep it creamy-ish. Toss in the last of the basil and serve.