Tonight I made my first homemade alfredo sauce. I’m struggling with it because while the flavor was just about perfect, the consistency was only good when it was piping hot. As it cooled, it got to be the consistency of a nice buttercream frosting. Not quite right, obviously. It was definitely worth the effort and I’ll definitely be making it again, but I’m hesitant to post a recipe that’s just not right.

The trick will be adding more milk while keeping the flavor strong. It was also my first time trying Aldi’s Fit & Active Whole Wheat Pasta, and I have to say it was a big win. YUM!

Leftover sauce was mixed with some frozen spinach, which ended up lightening the sauce quite a bit.