Last year I had a bit of a dilemma. I had a lot of mozzarella and parmesean cheese to use and wanted to make something different... so I decided to try my hand at making an Alfredo sauce from scratch. Every recipe I looked at required cream cheese and I just didn't want to use that (not to mention I just didn't have any on hand) So I experimented and this is what I came up with. I hope you enjoy this as much as my husband and I did.
In 2 tblsp of olive oil, saute all vegetables over low heat till just tender. then set aside
In large saucepan melt butter then add flour to make a roux. Slowly add milk while stirring constantly till mixture is the consistancy of a medium to thin gravy. Then add the cheeses and all the herbs and seasonings mixing well till cheeses are melted. *Note* if the mixture is too thin, add more cheese, if it's too thick, add more milk.
While sauce is simmering, add the vegetable and simmer on low for about 20 minutes. Serve over linguini , bowties, penne or whatever type of pasta you like best.
Variations: can add cooked cubed skinless boneless chicken breasts, or cooked shrimp if you want protein.