I have been feeling less than inspired lately with our family meals. Between work, two kids and the Holiday season upon us, our meal rotation was just that…a rotation! Totally not a bad thing, but was leaving this foodie dietitian mom, uninspired.
Keeping things simple is a fabulous way to make healthier choices work, while being busy! It simplifies grocery shopping, quickly answers the “what’s for supper” question and generally keeps everyone at the table happy. After a few too many weeks of pasta, fish, tacos/quesadillas, chicken and a pizza night…Momma needed some new flavors!
Riddle me this…one child that will eat anything (the littlest little), one child that doesn’t like anything mixed (the biggest little), one spouse that enjoys meat and a mama that prefers veggie protein based meals! Oh and there is the dog…she is the least picky of all! Ha!
Enter the experiment of a white bean alfredo sauce. Pasta is always a hit and we have had great success with the Sneaky Lentil Sauce, so I figured it was time to modify a cheesy white sauce and amp up the protein/fibre while I was at it. First experiment was a hit! Gobbled by everyone…a few things can still be tweaked….but it’s worth a quick post!
- 1 can white beans, drained & rinsed
- 0.5-1 cup low sodium chicken stock (or vegetable)
- 2tbsp butter
- 1 clove garlic, minced
- 2tbsp flour
- 2 cups milk or milk alternative
- 1/2 cup parmesan cheese
- pepper to taste
- 4 cups broccoli florets, fresh or frozen
- 1. In a blender or food processor, combine drained white beans and chicken stock. Blend until smooth.
- 2. In large saute pan, add butter over medium heat. Add garlic and saute until fragrant.
- 3. Whisk in flour.
- 4. Whisk in bean/stock mixture. Whisk until smooth. Gradually whisk in milk and parmesan cheese.
- 5. Add broccoli, simmer until tender.
- Add more or less stock to the white beans, as needed, to reach a smooth consistency.
- If sauce becomes too thick, thin with additional milk.
- Serve over whole wheat penne or zucchini noodles.