LIGHT ALFREDO SAUCE
Make and share this Light Alfredo Sauce recipe from Food.com.
Provided by SashasMommy
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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 LIGHT
A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.
Provided by Dorothy
Categories Main Dish Recipes Pasta
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 50.5 g, Cholesterol 5.6 mg, Fat 4.1 g, Fiber 3.6 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 360 mg, Sugar 6.3 g
WWLTMOM 'S ALFREDO SAUCE MADE LIGHTER
This is a modification of Recipe #258784. Note: This recipe calls for arrowroot or cornstarch- the amounts are different so make sure you use the proper amount for the thickener you are using.
Provided by Nyteglori
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend cottage cheese with powdered milk until smooth.
- Combine milk, garlic and cottage cheese mixture in 1 1/2 quart saucepan. Heat until warm, but do not boil.
- Dissolve arrowroot in cold water. Stir or whisk the cold mixture into, milk mixture.
- Bring liquid to a simmer and simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
- Remove from heat and whisk in parmesan cheese, salt and white pepper.
- Stir until just combined. Overstirring can make it thin again.
- Toss with hot pasta; sprinkle with parsley. Serve immediately.
ALFREDO SAUCE
Provided by Ree Drummond : Food Network
Time 10m
Yield about 2 cups
Number Of Ingredients 5
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
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
HOMEMADE ALFREDO SAUCE
When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta. -Jackie Charlesworth Stiff, Frederick, Colorado
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 740 calories, Fat 51g fat (31g saturated fat), Cholesterol 141mg cholesterol, Sodium 692mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
QUICK ALFREDO SAUCE
This alfredo sauce is lower in fat than most, as it is made with half and half. This is delicious over pasta and is easy to make. You can also make it the day before and refrigerate it until ready to use. Serve with a Caesar salad, and you have a delicious meal done in less than an hour.
Provided by distasi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 6.1 g, Cholesterol 40.6 mg, Fat 13.7 g, Fiber 0.2 g, Protein 3.6 g, SaturatedFat 8.6 g, Sodium 230.9 mg, Sugar 0.2 g
LIGHTER TOMATO "ALFREDO" PASTA BAKE
A saucy pasta bake loaded with Italian sausage, tomato and Alfredo sauce, fusilli and melty mozzarella sounds delicious, but not particularly light-at least until now! This recipe was expressly designed to deliver on flavors of the dish that inspired it-crowd-favorite Tomato-Alfredo Baked Ziti-while also trimming down the calories. To pull this off, the Betty Crocker Kitchens made a number of smart changes: using turkey sausage in lieu of pork, reducing the amount of cheese and including a homemade Alfredo sauce that starts with a head of cauliflower. That's right: You can transform this nutrient-packed vegetable into a luscious and garlicky sauce. What's more, the creamy richness of the cauli-fredo sauce is enhanced by the mild acidity of the Muir Glen™ fire roasted crushed tomatoes. The pairing of these two sauces is what makes the dish so irresistible-and that's exactly what we were going for!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
- Cook and drain pasta as directed on package. Add to baking dish.
- Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
- Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
- Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, ServingSize About 1 1/4 Cups, Sodium 870 mg, Sugar 8 g, TransFat 0 g
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