This recipe makes about 16 cups
Directions:
- Cook the noodles until al dente, then drain, rinse, and return them to a large pot.
- For the sauce, combine broth, minced garlic, milk or a milk alternative, parmesan cheese, pumpkin, and nutmeg in a pan. Cook over medium heat, stirring until the cheese is melted and the sauce becomes thick and creamy.
- Pour the sauce over the noodles in the pot and mix thoroughly.
- Return the pot to heat for 1-2 minutes, ensuring the noodles are fully coated.
- Add parchment paper to your trays
- Using tongs, transfer the coated noodles to freeze-dryer trays and sprinkle with parsley
- Add dividers for easy portioning
- Pre Freeze when possible
- Freeze dry (my cycle time was 34 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 1 cup of hot water to 1 1⁄2 cups of freeze dried mixture. Let stand for 3-5 minutes before mixing so the noodles do not get broken up. Mix well and enjoy!
Note:
Since this alfredo does not use butter, additional salt may be necessary for desired taste. You could add meat or meat alternatives to this recipe.
Nutritional Value Per 1 ½ cups pre freeze-dried
Calories: 444 Protein: 17 g Fat: 4 g Carbohydrates: 81 g Sugar: 7 g Fiber: 5 g
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