Prep time: 10 minutes
Cook time: 10 minutes
Servings: 1 2/3 cups
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons flour, divided
1 cup Mariani Unsweetened Walnutmilk
1/2 cup vegetable or chicken broth
1 cup shredded Parmesan cheese
1/2 teaspoon sea salt
Freshly ground pepper to taste
Melt butter in a medium saucepan over medium heat.
Add garlic and cook for 1 minute, stirring constantly.
Add 2 tablespoons flour; cook and stir for 1 minute more.
Slowly whisk in Walnutmilk and broth. Cook, whisking constantly, until mixture is thickened and bubbly.
Reduce heat to low and toss cheese with the remaining tablespoon of flour.
Add a small handful at a time to the sauce, whisking until smooth and melted before adding more.
Season with salt and pepper.
Stir 1/3 cup prepared basil pesto into alfredo sauce.
Stir 2 to 3 tablespoons minced sun-dried tomatoes into alfredo sauce.
Cook 1 slightly heaping cup chopped baby bella or other wild mushrooms in 1/2 tablespoon butter for 5 minutes or until browned and soft. Stir into alfredo sauce.