One-pot spaghetti alfredo
By Brittney MacDonald, Life & Style Editor
I started doing this recipe to cater to my need to do fewer dishes, as well as prove that not all vegetarian meals need to be health conscious. This recipe is easy and fast!
Original recipe serves 1-2
1 handful spaghetti
1 tbsp. butter
½ cup all-purpose flour
2 cups Creamo
¼ of a medium sized white onion (julienned)
½ of a small tomato (cubed)
1 clove garlic (diced)
Fill a small soup pot half full with salted water. Cover the pot and bring to a boil. Add pasta, breaking noodles in half if they don’t fit. Let boil until noodles are al dente (cooked but firm). Next, drain the pot, leaving approximately 1 cup of the pasta water in with the noodles. Put noodles and remaining pasta water aside in a bowl before returning pot to the heat.
In the same pot, add the butter and garlic. Allow garlic to sizzle in butter for a minute before reducing the heat to medium-high and adding the tomatoes and onions. Sauté until onions are translucent, stirring regularly. Then, reduce heat to medium and stir in flour, making a roux. Add Creamo, stirring continuously until sauce thickens to desired consistency. It should be only slightly thicker than a regular alfredo sauce.
Add noodles and pasta water, stirring until noodles are well coated and hot. Serve immediately.