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!
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.
- 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
- Heat medium pan over medium heat.
- Add olive oil and garlic and stir.
- Add milk and broth and stir.
- 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.
- 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.
- Turn heat off, add parsley and mix. Add cooked pasta to the pan, mix with the sauce and serve.