Linguine Alfredo | Kosher Recipes

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Linguine Alfredo

I offer this simple and rich linguine Alfredo as a one dish dinner. Kids love it and it is easy enough for young cooks to play chef. One might exclaim, "Whoa!" at the amount of dairy. Lighten it up with margarine or olive oil and 2% milk. It'll have less fat and you might feel less guilty eating it. Or, simply eat a smaller portion than your taste buds crave and make a huge salad on the side.

Making this for the Shabbat "Pasta Bar" dinner at Hillel, I set it on the blech and leave before sundown. Scoping out the leftovers on Sunday, I couldn't tell what I was looking at in the pan. Realizing that the linguine Alfredo became a 'kugel' I couldn't help but feel mortified. What was served on Shabbat after I left? Did my creamy, smooth linguine Alfredo solidify into a block before anyone had a chance to eat it? Asking the program director, she shrugged, "It was awesome!" A few weeks ago, Benoit tells me of another caterer making linguine Alfredo in a dish like a kugel. So creative! So original.....yeah, right.

I recommend that if you are holding the meal, keep the pasta lightly oiled in one dish and the sauce in a pan over very low heat. Oh, and if you use rice or quinoa pasta, it'll be a gluten-free linguine Alfredo.

Kosher Status:	Dairy
Number of servings:	6 - 8
Main Ingredient(s):	Pasta, Cheese - Parmesan and Romano, Cheese - Cream
Preparation Time:	00:20
Cooking Time:	00:20
Skill Level:	1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:

Ingredients:

12 oz. linguine
2-3 teaspoons fresh garlic, slivered
1/2 cup butter or margarine
1 cup cream cheese
1 1/2 cups Parmesan cheese plus some for the top
2 cups heavy cream or milk

Steps:

Put a large pot of salted water on to boil. Cook pasta until al dente as per package instructions.

In a medium sauce pan over medium heat, melt the butter. Add the garlic and cook until lightly browned. Add the cream cheese and gently whisk until blended. Stir in the Parmesan cheese until blended. Gently add the cream. Heat through over low heat just until small bubbles start to break on the surface. Best to work over low heat and bring up the temperature slowly. You don't want to burn the sauce.

When your noodles are cooked, drain. Toss the noodles and sauce together and serve.

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About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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