•1/2 tsp olive oil
•5 garlic cloves, minced
•1/4 cup white onion, chopped fine
•1/2 cup white wine
•3 cups low-salt vegetable stock
•3 Tbsp. cornstarch, mixed with 3 Tbsp. water
•1 C. fat-free ricotta cheese
•1 Tbsp. fresh basil, chopped fine
•1 Tbsp. fresh oregano, chopped fine
•1/2 tsp. ground black pepper
Heat a pan over medium-high, add olive oil. Stir in garlic and onions and cook until lightly toasted (not brown). Pour in the wine and simmer until reduced and the pan is almost dry. Add the stock and bring to a boil, reduce heat and simmer for about 15 minutes.
Mix in cornstarch mixture and cook, stirring constantly, until sauce thickens. In a blender, add ricotta cheese and about 1/3 of the garlic mixture and blend on low. With blender on and opening removed, add the rest of the garlic mixture, sauce will thicken up a bit.
Put sauce back into saucepan and add basil, oregano and pepper. You may also add steamed green beans or fresh mushrooms, and a bit of grated Romano on top. Stores well in the fridge or freezes for about 1 month. SIMPLY DELICIOUS!
*Calling all pasta lovers! If you love your white and creamy Alfredo sauce but are afraid of all that fat, here's the perfect recipe for you! This Alfredo sauce is perfect for use with gluten-free rice or corn pasta.