- 1 medium-size onion, finely chopped
- 2 small cloves garlic, minced
- 1/4 cup [60 mL] dry white wine or dry Sherry
- 1 tablespoon [15 g] butter or margarine or canola or safflower oil [15 mL]
- 1 1/2 tablespoons [22.5 mL] cornstarch
- 2 3/4 cups [690 mL] 1%-fat milk
- 1/4 cup [60 g] grated Parmesan cheese, preferably freshly grated
- 1/2 cup [115 g] grated nonfat Parmesan cheese
- 1/2 cup [125 mL] nonfat sour cream
- 1/4 cup [60 mL] chopped chives or thinly sliced green onion tops
- 1 teaspoon [5 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] Dijon-style mustard
- 1/8 teaspoon [0.5 mL] white pepper
- Salt, to taste [optional]
- 10 to 12 ounces [284 to 340 g] egg-free fettuccine noodles, boiled until soft yet a little crunchy then drained, still hot
- Chopped chives or thinly sliced green onion tops, to taste [optional, to garnish]
- Water [if needed]
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- Into a 12-inch [30-cm] nonstick skillet, combine finely chopped onion, minced garlic, dry white wine or dry Sherry and butter or margarine, or canola or safflower oil.
- Cook over medium heat, stirring frequently for 6 to 8 minutes, to soften chopped onion.
- If liquid begins to evaporate, add a little of water.
- Well mix together cornstarch with 1/4 cup [60 mL] of milk; set aside.
- Stirring, pour remaining milk into skillet; bring to a boil, over medium-high heat.
- Stir in diluted cornstarch, stirring until mixture starts to thicken.
- Leave mixture to boil for 1 minute more, stirring.
- Lower heat so that sauce stops to boil.
- Stir in grated Parmesan cheese and then sour cream, whisking mixture if necessary, until smooth.
- Well stir in 1/4 cup [60 mL] chopped chives or green onion top slices, Worcestershire sauce, Dijon-style mustard and white pepper.
- Salt sauce if desired.
- Cook over really low heat for 2 to 3 minutes more, until flavors are well blended.
- Arrange drained hot fettuccine noodles onto a serving plate, top noodles with sauce.
- Serve, each serving garnished with additional chopped chives or green onion top slices if desired.
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