Fettuccine al Gorganzola

Fettuccine al Gorganzola
 
Serves 2
 
4 teaspoons Olive Oil
2 shallots
4 mushrooms
2 cloves garlic
1/2 cup 1% milk
2 tablespoons crumbled gorganzola cheese
2 tablespoons shredded parmesan cheese
1 tablespoon cream cheese (full fat)
black pepper
Chop shallots, slice mushrooms and press garlic. Saute in a pan with olive oil.
In a saucepan combine milk and cheeses. Stir over low heat until cheeses are melted and blended.
Combine vegetables and cheese sauce. Pour over pasta.
Points for sauce per serving: 4, 2 oils, 1 dairy – add a little bit more mushrooms to count a vegetable (that was all the mushrooms I had and I thought more shallots and garlic would be too strong.)
Rich loved this sauce and wanted more.
I also had to read the Wikipedia article with a bit of history:
http://en.wikipedia.org/wiki/Fettuccine_alfredo
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