This recipe is perfect for those Fall days where you just want a big bowl of pasta but don’t want all of the extra calories. It is hearty, comforting and a lot lighter than its traditional counterpart. It uses milk instead of heavy cream, less cheese and less butter. The addition of the onion adds a depth of flavor that is taken out by the healthier adjustments. I like to top it off with some freshly sauteed shrimp and Parmesan shavings and call it a day!
-1 lb of Whole Wheat Penne Pasta- You can use any whole wheat pasta of your choice, Penne is just my favorite!
-1 minced onion
-3 tsp of garlic
-3 tsp of butter
-3 tsp of oil
-2 cups of chicken stock/ vegetable stock
-1 cup of milk
-1/2 cup of grated Parmessan
-1 tsp of black pepper
-1 tsp of salt
-1 tsp of red chili powder
1). In heavily boiling, salted water cook your pasta according to the instructions.
2). In a medium sized sauce pan, saute the onion and garlic alongside the oil, butter and spices. This will take about 5 minutes.
3). Add in chicken stock and milk and let it simmer for 5 minutes.
4). After 5 minutes, add in Parmesan and mix to melt the cheese into the sauce.
5). Taste your sauce and add seasonings to taste!
6). Mix with pasta and serve!