Adapted from Cooking Light
1 tablespoon olive oil
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1 ¼ cups milk
2 tablespoons cream cheese
1 ¼ cups freshly grated parmesan cheese, divided
4 cups (roughly ½ lb) hot cooked whole wheat fettuccine
2 teaspoons chopped fresh parsley
Freshly ground black pepper
Melt butter in a saucepan over medium heat. Add garlic and sauté one minute. Stir in flour and cook for 30 seconds. Gradually whisk in milk until fully blended. Stir constantly and cook 8 minutes or until mixture is thickened and bubbly.
Add in cream cheese and cook for 2 more minutes. Add 1 cup of the parmesan fresh black pepper and stir until cheese melts. Pour the sauce over the fettuccine and top with parsley, remaining cheese and toss well to coat. Enjoy it and don’t worry, you don’t have to tell anyone.