Recipe- Lighter Creamier Corn Pepper Fusilli Alfredo Will Satisfy Your Pasta Cravings

This Lighter Creamier Corn Pepper Fusilli Alfredo will satisfy your pasta cravings and won’t leave you with the post cheat meal guilt! Wholewheat fusilli pasta, a lighter sauce which is just as creamy as the real thing and enough corn and peppers to balance out the veggie quotient!

It’s so tough staying away from anything pasta but you know the calories in a loaded Alfredo sauce are probably enough to discount three days of workout (which I’ve recently started doing after much procrastination). This lighter creamier corn pepper fusilli alfredo is just everything right now. Only thing I couldn’t resist is bacon. Because bacon is perfect. And let’s not argue about that.

Ingredients

2 cups Fusilli uncooked Pasta
4 Strips Bacon , diced (Optional)
1 tablespoon Butter
2 tablespoons Olive Oil
4 Cloves Garlic , minced
2 1/2 tablespoons Whole wheat flour (Atta)
3 cups Milk Skim
1 tablespoon Italian Seasoning Mix
1/2 teaspoon Chilli Flakes
1/2 cup Cheddar shredded and/or Mozzarella
1 cup Corn Kernels
1 cup Red Bell Peppers diced
Salt to taste

Method

* Cook pasta in boiling water as per package directions till al dente.

* Cook bacon in a skillet till golden brown and crispy. Remove from the skillet, and wipe off the excess fat with a paper towel.

* Heat butter and olive oil in the same skillet and add garlic.
* Saute for a minute and add whole wheat flour. Saute the whole wheat flour for about 30 seconds till it starts foaming and using a hand whisk, whisk in the milk till no lumps exist.

* Bring the sauce to a quick boil while stirring continuously. Mix in the italian seasoning, chili flakes, salt and cheese.

* Add the pasta, corn, pepper and bacon to the pan and mix well till all the alfredo sauce coats the pasta.

* Simmer for 2-3 minutes and switch off the flame.

* At this point, add a little milk if the sauce is too thick. Serve hot.