Moringa Alfredo Sauce
Confession: I am not a huge pasta preparer. In the past, I have done my fair share of pasta dishes, including a lemon spaghetti with chicken parmesan which was more than enjoyable! I am not sure why the mental hurdle as I generally, if not always, relish the dish once it is actually served. My hesitation may be partially due to having five rather young children, and the impossibleness of cleaning up fresh noodles off the floor:)
This aside, I do love simplicity. This Moringa Alfredo Sauce offers just that. It is relatively quick to come together and rather simple to prepare. I like it with a bit of “crunch” hence the additional vegetables; and I also adore the beautiful contrast of green and orange (maybe because of my Irish roots) flecks. The vibrant green is chopped fresh Moringa leaves, and the red-orange is the brilliant cayenne–both offer good nutrients for your body. Remember to stir in the Moringa after removing sauce from heat to maximize its benefits.
We also included Chicken Bone Broth in our recipe because I am always looking for ways to incorporate its benefits into our meals, but it could potentially be reduced or eliminated if you are desiring a more traditional recipe.
Add chicken for another variation…..and true to life, I had no fettuccine in the house this night, so spaghetti offered to be its substitute. Dinner was devoured all the same.
How will you eat your Moringa Alfredo Sauce! Make the food work for you!
- 1 pound pasta of choice Prepare simultaneously according to package instructions
- 2 Tbsp butter
- 1 onion chopped
- 4 large garlic cloves minced
- 1/2 cup red pepper chopped
- 1 1/2 cups chicken bone broth divided
- 1 cup heavy whipping cream
- 1 1/2 cups parmesan cheese finely grated
- 1/2 tsp white pepper
- salt to taste
- cayenne pepper to taste
- 1 cup Chicken roughly chopped
- 1/2 cup (packed) fresh Moringa leaves chopped (add more to taste)
- Place pot on stove over medium heat.
- Melt butter. Add Onion and Garlic. (Optional: Add 1/2 cup of red pepper for added color and flavor.) Sauté a couple of minutes.
- Add 1 cup of bone broth and simmer for 8 minutes or until onion is tender. (Optional: if you prefer a smooth textured sauce, use an immersion blender following this step to blend until desired consistency.)
- Stir in cream and white pepper. Bring to a simmer, stirring frequently.
- Add parmesan cheese. Continue to stir frequently until sauce has thickened and cheese is integrated smoothly.
- Salt if necessary to taste. Sprinkle with cayenne pepper to taste.
- Stir in chopped chicken.
- Optional: Use additional 1/2 cup of bone broth to thin consistency of sauce to preference.
- Remove from heat and stir in chopped 1/2 cup of fresh Moringa leaves. Serve immediately over pasta of choice.