This lighter version of alfredo made with 2% milk and reduced fat cream cheese tastes just like the real deal. Serve it over fettucine or your favorite pasta.
I am not a believer of skim milk. The blue-ish tinge freaks me out a little, and I love the flavor of milk far too much to water it down. Therefore, I substituted 2% milk for the skim in the original recipe It’s still a heck of a lot better for you than using heavy cream so I felt justified in keeping the “lighter” portion of the title.
Brent seemed a little turned off by the strong smell of garlic coming from the kitchen while it was cooking, but I was in love (garlic is the best). However, once it was on his plate he didn’t make any more garlic remarks. I think he was silenced by greatness.
Typically I think of fettucine when it comes to alfredo, but you could serve this with any pasta you desire. I also served this with roasted chicken and veggies. And over the years, I’ve modified the base of this recipe into cajun, avocado, hemp seed, and goat cheese versions as well. How would you serve it?
This post was updated on 3/5/2020 in honor of #NoodleMonth (photo below is the original)! Enjoy these great ways to Use Your Noodle from my fellow Festive Foodie bloggers below:
- Haluski from Cindy at Cindy’s Recipes and Writings.
- Lighter Fettucine Alfredo from Erin at The Spiffy Cookie.
- One Skillet Pasta from Wendy at A Day in the Life on the Farm.
- Pad Thai from Sue at Palatable Pastime.
- Stir-Fried Cellophane Noodles from Dorothy at Shockingly Delicious.
- Traditional Gluten Free Italian Carbonara from Samantha at Frugal & Fit.
LIGHTER FETTUCCINE ALFREDO
1 (12 oz.) box fettuccine
2 cups 2% milk
3 oz. reduced fat cream cheese
2 Tbsp all-purpose flour
1 tsp salt
1 Tbsp unsalted butter or olive oil
4 garlic cloves, minced
1 cup freshly grated Parmesan, plus more for garnish
- Cook noodles according to package directions; strain and set aside.
- In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
- In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
- Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
- Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
- Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
Source: Adapted slightly from Nosh N’ Nutrition