Light Alfredo Sauce

Alfredo is … very unhealthy. Sorry to say it but it has a lot of heavy cream, butter, and cheese. All delicious but not good for the waistline! There IS an alternative though – a light Alfredo sauce!

Light Alfredo Sauce - Kate's Better Bite

As some already know, I am getting married in May. My fiancé has been doing an amazing job at losing weight the past few months, the wedding being his “deadline.” He stays sane by having a cheat day every week and I like to join him on those. One day he was craving pasta, or Alfredo to be more specific, so I told him I would make him Alfredo for his cheat day. To my surprise, he agreed to it, knowing it would be a healthier version.

I have actually never made any kind of Alfredo.. I don’t even like Alfredo.. So I found a recipe I wanted to try from the Minimalist Baker. I could have used my Cauliflower Sauce as a base for the Alfredo but I wanted to make a more “true” Alfredo for my fiancé’s cheat day. I modified Minimalist Baker’s recipe by using ingredients I had on hand but you can also use her original recipe.

It turned out awesome! Like I said, I don’t like Alfredo usually but I loved this!

I used shells for the pasta because Travis, my fiancé, and I like these the best but you can use others. Here’s a handy chart that shows practically all (if not all) of the different pasta shapes and what sauces to pair with them. I didn’t even know so many different kinds existed! Shells (or conchiglie) are best paired with heavy cream or meat sauces. Even though I’m not using heavy cream, it’s the same concept.
Match the Sauce to the Pasta Shape - fix.com
Source: Fix.com

Light Alfredo Sauce - Kate's Better Bite

Light Alfredo Sauce
 
Prep time
Cook time
Total time
 
A light Alfredo sauce that won't ruin the waistline! Even if you don't like Alfredo, you may like this!
Author:
Recipe type: Sauce
Yield: About ½ 12 oz box of pasta
Ingredients
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 cup skim milk
  • ½ cup chicken or vegetable broth (low sodium)
  • 2-4 Tbsp flour (wheat works)
  • ¼ cup Parmesan cheese, grated
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ Tbsp dried basil
  • 2 dashes cayenne pepper (optional)
  • 3-4 Tbsp flat leaf parsley, finely chopped
Instructions
  1. Heat medium pan over medium heat.
  2. Add olive oil and garlic and stir.
  3. Add milk and broth and stir.
  4. Add 1 Tbsp of flour at a time, stirring with a whisk after each one to get rid of all the clumps. Using a fork will also work. I usually only need 3 Tbsp of flour. Add more if you'd like the sauce thicker.
  5. Add salt, pepper, basil, cayenne pepper, and cheese. Stir and reduce heat to medium-low, cook for about 5 minutes. Add more flour if the sauce needs to be thicker (or more cheese will work too) or milk if the sauce needs to be thinner.
  6. Turn heat off, add parsley and mix. Add cooked pasta to the pan, mix with the sauce and serve.
Notes
I used this sauce for about ½ of a 12 oz box of shells pasta.

Inspired by and adapted from the Minimalist Baker’s Healthy Alfredo Sauce recipe.


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