Intolerance: A Lactose Story

Linguine with Alfredo sauce

By Miles’ mom

Ingredients

  • 375 g of linguine
  • 3 tbsp. (45 ml) Natrel Lactose Free Butter
  • 2 small garlic cloves, thinly sliced
  • 3½ tbsp. flour
  • 2¼ cups (560 ml) Natrel Lactose Free 2%
  • ½ cup lactose free Parmesan, grated (plus a little more for garnish)
  • Salt and freshly ground pepper
  1. 1In a pot of salted boiling water, cook the pasta until al dente.
  2. 2Drain and oil lightly, setting 1/2 cup (125 ml) of cooking water aside.
  3. 3In the same pot, melt the Natrel Lactose Free Butter with the garlic on medium until hot. Add the flour and beat for 1 minute using a whisk, without letting the flour brown.
  4. 4Gently mix in the Natrel Lactose Free 2%, stirring constantly. Whisk the mixture for 5 to 6 minutes or until the sauce is thick enough to coat the back of a spoon.
  5. 5Add the Parmesan. Pour the sauce over the pasta, adding the reserved cooking water.

All the great taste of fresh milk. No discomfort.

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