Healthy Recipe For Alfredo Sauce

HEALTHY RECIPE FOR ALFREDO SAUCE

Steps:

• In a large saucepan, melt the butter over medium-low heat.
• Whisk in the flour, and cook whisking often until the mixture browns. About 5 minutes.
• Add the milk and garlic, and whisk together.
• Cook for about 20 minutes, stirring often.
• Once the sauce coats the spoon, remove the garlic clove and discard.
• Mix in the parmesan cheese and serve over pasta, chicken, even on homemade pizza.

HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Cut the cauliflower into small chunks, set aside.
• In a large pot, bring the vegetable stock to boil. You can also swap in chicken stock or use a large pot of salted water with a teaspoon salt.
• Place a large skillet or sauce pan over medium heat, melt butter (or swap olive oil) and saute' minced shallot, garlic powder, nutmeg, salt, and pepper. Cook until the shallot just turn light brown, tender and soft. Remove from heat and set aside.
• Add all the cauliflower in the large pot and boil for 7-10 minutes until fork tender. Turn off heat, keep the hot vegetable stock.
• In a high-speed blender, use a large strainer, and add the cauliflower, 1 cup of the veggie cooking broth, and sautéed shallot miture, milk, parmesan cheese, and puree on high until very smooth. Stop the blender and push down the cream sauce as needed.
• Pour the alfredo sauce back into the pan off the heat you cooked the shallots and butter.
• Boil your fettuccine pasta in the same pot as you cooked the cauliflower in the vegetable stock, add more water to cover the pasta if needed. Drain the pasta, add to the large skillet with the sauce, using tongs to combine.
• Turn the skillet on low heat with the sauce and pasta.
• Serve warm and garnish with parsley and more parmesan cheese.
• Leftovers can be stored in an airtight container for up to 4 days.

HEALTHIER QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth.
• Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.

ALFREDO SAUCE

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
• Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and sauté for one minute over medium heat.
• Sprinkle the flour over the garlic and slowly add in the chicken stock.
• Quickly stir to avoid lumps.
• Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
• Once the sauce is thickened, add in the spinach and stir until wilted.
• Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
• Top with fresh parmesan.
• Enjoy!

LIGHT ALFREDO SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat.
• Add garlic and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick.
• Stir into garlic.
• Continue to cook over medium low heat, stirring frequently, until the sauce is thick.
• Stir in Parmesan cheese.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

HEALTHY AND TASTY ALFREDO SAUCE

Steps:

• In a large skillet heat margarine and oil. Add onions and shallots; cook until translucent.
• Add mushrooms if using and cook another 5 minutes or until they.
• are cooked. An alternative to mushrooms could be zucchini, broccoli, asparagus;your choice.
• In a small bowl stir together flour and 1/2 cup evaporated milk.
• Meanwhile add rest of milk to your vegetables and simmer.
• Add flour mixture and blend together. Add salt and pepper to taste.
• Add cooked seafood or chicken, parsley and roasted red pepper and stir until they are heated through. Just before serving gently stir in Parmesan cheese.
• Spoon over cooked linquini.
• Have the pepper mill as well as freshly grated parmesan on the table.