Alright … I know I’m still really behind … well, that’s because I’ve not been posting. Funny how these things just keep piling up when you don’t do anything about them, huh?
Finished Pasta Alfredo
Anyway … this is a “combination” review, because a friend of mine sent me a sample of Wildtree’s Alfredo Extraordinaire Sauce Mix and I received a package of Sfoglini Bronx Brewery Pasta in my February Knoshbox. So, I decided to make Pasta Alfredo with the Spent Grain Radiator pasta that I received in my Knoshbox using this VERY EASY to make Alfredo sauce from Wildtree.
About Sfoglini Bronx Brewery Pasta:
These BxB Radiators are made with spent grains from the brewery’s flagship Pale Ale beer. The five different barley malts create a unique, rich flavor in the pasta that must be experienced.
About Alfredo Extraordinaire Sauce Mix from Wildtree:
The Name Says It All – This Alfredo Is Extraordinary!
What I think:
Just about anyone can prepare pasta … just boil water, add a handful of salt to the boiling water, and then add the pasta and let it cook until tender, and then drain. Easy peasy, right? (Yeah, it ain’t homemade pasta, but, I lack the patience needed to make my own pasta, I’m afraid, especially since my youngest is not a big fan of pasta anyway … it seems like a lot of work for something that is going to be received with less than enthusiastic results, you know?)
Anyway, I like that this pasta only takes about seven minutes to prepare. The instructions on the package say 5 – 8 minutes, but after testing it at five minutes, it was still a little more firm than I wanted it to be. However, seven minutes on my stovetop, in my kitchen … produced just the right texture for this pasta.
And I just want to give a shout out to Jennifer of Blissful Yoga Journey for sending me the Alfredo Extraordinaire sauce mix … check out her blog here. (She’s also my SororiTea Sister!)
The dry pasta, up close and personal…
On it’s own, the pasta has a pleasant flavor. It is tastier than what I’ll call “white” pasta which is something I seldom buy anymore anyway, because I like to think that the whole wheat pasta is better for me and my family. Even if it isn’t, I like to live under the illusion of selecting the healthier option. I like the texture of this pasta, it doesn’t taste or feel mushy, and it’s comfort food taken to a tastier, more satisfying level.
When tossed with the Alfredo Estraordinaire Sauce Mix from Wildtree, this pasta goes from good to GREAT. As I mentioned before, the sauce mix from Wildtree is extremely easy to prepare. Simply melt some butter in a saucepan with some milk (I used a 1:1 ratio of half and half to 1% milk, mostly because we didn’t have enough of the 1% milk in the fridge tonight), Once the butter is completely melted, whisk in the sauce mix until completely incorporated and smooth.
The sauce is a bit thinner than I thought it would be … I expected a thick sauce. But, once added to drained, unrinsed pasta it thickened up a bit, and by the time I reached the bottom of my bowl of pasta, I kind of expected a puddle of sauce, but there was absolutely NO puddle. So, either time to set, time to cool, or adding the pasta causes this sauce to thicken (or perhaps a combination of all three of these factors.)
I like the way the sauce sort of infiltrates the grooves of this radiator style pasta and clings to it so that I get lots of yummy alfredo taste in every bite. The sauce tastes cheesy, creamy and it is nicely seasoned. I didn’t add additional seasoning to the bowl of pasta except for a couple of grinds of freshly ground pepper which is something that I add to just about every dish I eat. I garnished the top with a light sprinkling of fresh Parmesan cheese.
My Final Thoughts:
It is a very flavorful sauce … not at all bland, and I like the way these two products work together. The pasta is filling and delicious. The two together make for a seriously tasty supper, and it took me less than ten minutes to throw it together!
Hungry in Portland 