Submitted by: Chanel
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 4
A nice Side Dish I thought was off limits, but we can enjoy this version. I don't find it so different from the high-fat recipe.
1 tbsp. coconut oil
2 clove garlic
1 tbsp. arrowroot powder
1 1/2 c. milk, raw or organic
4 oz. parmesan cheese
1 tbsp. cream cheese
1/2 tsp. sea salt
1 pinch black pepper
2 c. brown rice fettuccine
2 tsp. fresh parsley
Melt Coconut Oil in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Add Salt & Pepper. Mix Arrrowroot with just a bit of water in a cup and add to pan. Gradually add milk, stirring constantly. until mixture thickens. Add Parmigiano-Reggiano cheese, cream cheese and salt, stirring until cheeses melt. Toss sauce with hot pasta. Sprinkle chopped parsley on top. Serve immediately. Variation: Use Spelt Egg Noodles or Fettuccini.
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