Sun Dried Tomato Alfredo


Sun Dried Tomato Alfredo
Servings 5

1 pound fettuccine, prepared according to package directions
2 tablespoons butter
2 tablespoons flour
1 cup Wildtree Vegetable Bouillon Soup Base, prepared according to package directions
1½ cups milk
1 cup Wildtree Alfredo Extraordinaire
1 cup sun dried tomatoes, chopped
1 cup peas
1 cup red bell pepper, finely diced

Nutritional Info
Calories: 580
Fat: 16g
Saturated Fat: 8g
Carbohydrates: 89g
Fiber: 6g
Protein: 22g
Cholesterol: 30mg
Sodium: 670mg

Method of Preparation
Melt butter in a saucepan over medium heat. Whisk in the flour to form a roux, cook for 30 seconds. Whisk in the Vegetable Bouillon, milk, and Alfredo mix until smooth. Add the sun dried tomatoes. Cook the mixture over medium heat until it begins to thicken, about 5 minutes. Transfer to a blender and puree until smooth (there may be some small pieces of sun dried tomato that won’t blend, that’s fine). Transfer back to saucepan. Add the peas and bell pepper, and cook until heated through. Toss pasta in sauce, garnish with fresh parsley and Parmesan cheese if desired.

Wildtree Product(s):
Alfredo Extraordinaire
Alfredo Extraordinaire (large Plastic)
Vegetable Bouillon Soup Base


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