Save to Pinterest A lighter take on classic Alfredo, this creamy pasta features a velvety garlic-Parmesan sauce made with reduced-fat ingredients for a satisfying, guilt-free meal.
I enjoy making this dish when I want comfort food that won&t weigh me down, and it never fails to please everyone at the table.
Ingredients
- Pasta: 340 g (12 oz) whole wheat fettuccine or spaghetti
- Sauce: 2 teaspoons olive oil, 4 large garlic cloves, minced, 2 tablespoons all-purpose flour, 480 ml (2 cups) skim milk warmed, 60 g (1/4 cup) reduced-fat cream cheese cubed, 60 g (1/2 cup) freshly grated Parmesan cheese, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, pinch of nutmeg (optional)
- Garnish: 1 tablespoon chopped fresh parsley, extra freshly grated Parmesan for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Step 2:
- Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Step 3:
- Sprinkle the flour over the garlic and cook, stirring constantly, for 1 minute to form a roux.
- Step 4:
- Gradually whisk in the warmed skim milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 3 4 minutes.
- Step 5:
- Reduce heat to low. Add the cream cheese cubes and stir until fully melted and incorporated.
- Step 6:
- Stir in grated Parmesan, black pepper, salt, and nutmeg (if using). Simmer gently until smooth and creamy.
- Step 7:
- Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Step 8:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save to Pinterest This pasta always brings my family together for a cozy meal full of laughs and satisfaction.
Tips for Serving
Pair this pasta with a crisp Pinot Grigio or a sparkling water with lemon for a refreshing complement.
Variations
Try adding steamed broccoli or baby spinach in step 7 for extra vegetables and nutrients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid separating the sauce.
Save to Pinterest This Snowy Pasta is the perfect balance of creamy and light, easily becoming a weeknight favorite.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Whole wheat fettuccine or spaghetti work well, offering a hearty texture and additional fiber.
- → Can I use non-dairy milk instead of skim milk?
Yes, unsweetened non-dairy milk like almond or oat can be substituted, though it may slightly alter the creaminess.
- → How do I prevent lumps in the sauce?
Whisk continuously when adding the warmed milk to the roux to ensure a smooth, creamy sauce without lumps.
- → Is it possible to make this dish gluten-free?
Absolutely, substitute the whole wheat pasta and all-purpose flour with gluten-free alternatives for a gluten-free version.
- → What are good protein additions for this pasta?
Grilled chicken or sautéed shrimp complement the dish nicely and add more protein.
- → How can I add more vegetables to the meal?
Steamed broccoli or baby spinach can be stirred in with the pasta for extra nutrients and color.