Description
This low fat alfredo sauce recipe offers a rich, velvety texture and irresistible aroma for a lighter take on the classic comfort dish. It is perfect for satisfying, hearty, and healthy weeknight family meals.
Ingredients
Scale
- 12 oz fettuccine or pasta of choice
- 3 tablespoons olive oil, divided
- 1 head garlic, cloves separated and peeled
- 1 tablespoon smoked paprika, divided
- 1 cup vegetable broth
- 1.5 cups skim milk
- 3 oz reduced-fat cream cheese, softened
- 0.5 cup finely grated Parmesan cheese
- 1 teaspoon cornstarch (optional)
- 1 tablespoon cold water
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon freshly ground black pepper, or to taste
- 0.25 cup fresh flat-leaf parsley, chopped
Instructions
- Roast Garlic: Preheat oven to 400(degree)F (200(degree)C). Toss peeled garlic cloves with 1 tablespoon olive oil and 0.5 teaspoon smoked paprika on a small baking sheet. Roast for 15-20 minutes until golden brown and very tender, then remove and mash into a smooth paste.
- Cook Pasta: While garlic roasts, cook fettuccine in a large pot of salted water according to package directions until al dente. Reserve 0.5 cup of the starchy pasta water before draining.
- Sauté Aromatics: In a large saucepan or deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the mashed roasted garlic and the remaining 0.5 tablespoon of smoked paprika. Sauté for 1 minute until fragrant.
- Add Liquids: Gradually whisk in the vegetable broth and skim milk, bringing the mixture to a gentle simmer over medium-low heat. Avoid boiling vigorously to prevent dairy separation.
- Melt Cream Cheese: Add the softened reduced-fat cream cheese, whisking continuously until it has completely melted and the sauce looks smooth and creamy.
- Incorporate Parmesan and Thicken: Stir in the finely grated Parmesan cheese until it melts and fully incorporates. If a thicker sauce is desired, whisk 1 teaspoon cornstarch and 1 tablespoon cold water in a small bowl, then slowly whisk the slurry into the simmering sauce. Cook for 1-2 minutes, stirring, until the sauce visibly thickens.
- Season Sauce: Season the sauce with salt and freshly ground black pepper to taste. If the sauce becomes too thick, thin it with a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Combine and Garnish: Add the drained fettuccine directly to the sauce and toss gently with tongs to ensure every strand is thoroughly coated. Garnish with fresh parsley before serving.
Notes
For a smooth sauce, avoid overheating dairy and whisk continuously when adding milk and cream cheese. Shortcuts include using pre-minced garlic or warming milk slightly. Store Parmesan and fresh garlic properly for best quality. Gluten-free or dairy-free options are possible with substitutions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 420 calories
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 14 mg
Keywords: low fat alfredo, pasta, weeknight meal, creamy sauce, healthy, easy, roasted garlic, smoked paprika, family meal