Serving Size:   4       

2    cups  fat-free liquid non-dairy creamer
   1    Tbs.  minced garlic  
  4-6   each  sun-dried tomatoes -- soaked until soft
   4   Tbs.   cornstarch
   4   Tbs.  water
   3    ounces   parmesan cheese -- fresh, grated
   1/2   teaspoon  salt
1/4 teaspoon pepper
1 teaspoon dry chicken broth or 1 chicken boullion cube
  12   ounces    pasta - dry -- cook as directed  

Follow the directions on the package of the sun-dried tomatoes - you will need to soak these in hot water for about 20 minutes until soft.  After that, mince fine.  Cook desired pasta  as directed on package.  Rinse and keep warm.  In a medium pot combine the non-dairy creamer,  garlic, salt, pepper, broth and sun-dried tomatoes;  bring to a near boil; mix the cornstarch and water together to make a paste and blend into the cream mixture, stirring until thick.  Put the pasta back into the pot and pour the cream mixture in, blend well.  Immediately add the parmesan cheese and toss to coat well.  

Serving Ideas : Serve with warm, crusty French bread

Notes :  I really miss creamy pasta sauces, especially Alfredo.  With this you don't have to miss!  

Per Serving:  Calories: 573.4;  Fat: 9.5g;  Protein: 27.2g;  Carbs: 102.6g;  Cholest: 17mg;  Sodium: 2062mg

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