Light Alfredo Sauce Recipes

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.

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.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

QUICK ALFREDO SAUCE

Steps:

• Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).

ALFREDO SAUCE

Steps:

• In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.
• In a medium saucepan, heat the butter over medium-high. Add the garlic and sauté until fragrant and sizzling, about 2 minutes. Pour the cream mixture into the garlic butter, reduce heat to medium and cook, stirring frequently, until mixture is hot but not boiling, about 5 minutes.
• Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.

ALFREDO LIGHT

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion and 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 onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
• Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
• Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

LIGHT ALFREDO SAUCE

Steps:

• In a small sauce pan, heat olive oil on medium heat. Add garlic, stirring constantly for a few seconds, until it starts to brown. Garlic will burn quickly, so be careful. Add parsley and give a quick stir.
• Add butter and melt completely. Shake evaporated milk thoroughly, then stir into the butter mixture. Add parmesan cheese and stir until completely integrated.
• Add salt and pepper, adjusting to taste.