This recipe is a great twist on classic recipe that just seem to be a home run for a simple summer dinner recipe. Instead of noodles, we used zucchinni noodles and using milk instead of cream mixed with nutritional yeast, the consistecny was perfect!
Ingredients
2 tbs butter
4 garlic cloves minced
2 tbs of flour
3/4 cup of shaved Parmesan
3/4 cup Romano Cheese
1 cup of 2% Milk
1 1/2 tablespoon curry powder (I used madras)
1/4 cup of nutritional yeast
2 tbs of lemon zest
2 tbs of Italian seasoning
Salt and pepper to taste
Directions
Over medium heat, melt butter until hot
Add garlic and cook for one minute
Stir in flour slowly with a whisk until you make a roux
Lower heat to med-low and stir in cheeses. It will take a a few minutes but eventually the cheese will become melty.
Add the milk and stir until consistency becomes a sauce. It's ok to add a little additional milk if the sauce is too thick.
Add lemon zest, Italian seasoning, nutritional yeast, and curry powder and stir until fully incorporated.
Lower temperature and keep warm until you've finished cooking your noodles and protein. Stir occasionally so it doesn't burn.
Recipe Note
Always taste as you cook. These are just guidelines for spices. I added more curry and a little bit of lemon juice to bring out the curry flavor more.
I used zucchini noodles instead of pasta
I wouldn't recommend reheating the sauce in the microwave. You'll need to use a sauce pan everytime.
