1 Tablespoon Cream Cheese
1/2 Teaspoon Minced Dried Onions
1/4 Teaspoon Garlic Powder
Pinch of Parsley
That's it! Crazy, I know...
You will need an 8x8 or 9x9 baking pan. It is very important to use NON STICK aluminium foil. (or it will definitely stick) Align your pan with the foil and grease it. I used ghee butter but feel free to use coconut butter or any type of oil that you use or prefer.
Preheat oven to 325 Degrees.
Put all ingredients in the blender. I mixed on high for 1-2 minutes, to make sure there were no lumps.
Pour mixed ingredients into your prepared baking pan.
Place in preheated oven and bake for exactly 8 minutes.
Once the 8 minutes are up get the pan out of the oven and remove the aluminium foil. Flip over a cutting board and peel off the foil.
Cut your pasta. I tried both the pizza cutter and knife. I think I will stick to the knife as it was not only easier but the strips were straighter. ...lol....
Pasta is done! Enjoy....
On a hot skillet I melted 2 tablespoons of ghee butter and added 2 chopped garlic cloves. Then I added a pint of heavy cream and about a cup and a half of shredded Parmesan cheese. (half a cup was aged for 18 months) I let it simmer an slowly mixed as the cheese melted with a whisk.
Once served I did sprinkle parsley to top off the Alfredo Sauce.
Remember, the quality of the ingredients you use will make a difference in your overall taste of your plate.