Alfredo sauce that's light on calories but LOADED with taste

hannah_ryann

I just wanted to share this awesome recipe I used (and tweaked) for my lunch today. I served it over spaghetti squash but obviouslly it's meant to be served over regular pasta. What I liked about it is that the spaghetti squash had a slightly sweet flavor that was highlighted by the sauce. I got the recipe from mel's kitchen cafe and I'm posting it below with my tweaks. Hope someone finds this as delicious as I did!

Ingredients
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press (i used my cheese grater lol)
4 ounces cream cheese, softened and cut into 6 pieces (you can either use fat free or regular; I used regular but fat free cuts a significant amount of cals)
1 cup milk (original recipe used 1%; I used Silk light unsweetened soy milk)
3 ounces Parmesan cheese, grated (I used 4 ounces.. I like cheese.)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

Directions
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

I measured it out; this recipe made 16 ounces of sauce. 1 serving=2 ounces. Based on the recipe I made, these are the nutrition stats. Of course, they'll be different if you tweak the recipe any.

Nutritional info
Calories- 129
Fat- 10.9 grams
Poly- 1.4
Mono- .1

Sodium- 230 mg
Carbs- 2.6
Fiber- .3
Sugars- 1
Protein- 6.3

Morgaath

Commenting so I can try it later, as I seem to have some spaghetti squash at home that needs to be used.

staceypunk

Thanks, and now I have to go to the store to get me some spaghetti squash!

bulleth77

I have a spaghetti squash hanging out on my counter!

ktbazzy

bump

lolinj

bump

azurbson

bump

Chrisgriff32

Bump... That looks easy enough!

annascrapper

Looks easy...I have ingredients...creamy....Thanks!!!

KrazyAsianNic

I love alredo. will have to try

Acg67

I just wanted to share this awesome recipe I used (and tweaked) for my lunch today. I served it over spaghetti squash but obviouslly it's meant to be served over regular pasta. What I liked about it is that the spaghetti squash had a slightly sweet flavor that was highlighted by the sauce. I got the recipe from mel's kitchen cafe and I'm posting it below with my tweaks. Hope someone finds this as delicious as I did!

Ingredients
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press (i used my cheese grater lol)
4 ounces cream cheese, softened and cut into 6 pieces (you can either use fat free or regular; I used regular but fat free cuts a significant amount of cals)
1 cup milk (original recipe used 1%; I used Silk light unsweetened soy milk)
3 ounces Parmesan cheese, grated (I used 4 ounces.. I like cheese.)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

Directions
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

I measured it out; this recipe made 16 ounces of sauce. 1 serving=2 ounces. Based on the recipe I made, these are the nutrition stats. Of course, they'll be different if you tweak the recipe any.

Nutritional info
Calories- 129
Fat- 10.9 grams
Poly- 1.4
Mono- .1

Sodium- 230 mg
Carbs- 2.6
Fiber- .3
Sugars- 1
Protein- 6.3

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

WendyTerry420

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

I always thought it was butter, parm, and heavy cream. (I usually get it in the jar.)

Krys_140

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

Amen.

hannah_ryann

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

This is an alternative recipe for those who like the taste of alfredo. You're welcome to try it or not.

pastryari

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

I always thought it was butter, parm, and heavy cream. (I usually get it in the jar.)

Just butter + parm, no cream. Over the years, Americans added cream to it. Actually, alfredo sauce is an American thing, really. Butter & parm is an Italian thing. Italians are confused when you ask for alfredo sauce.

FranksRumHam

I have a spaghetti squash hanging out on my counter!

then you should make no-noodle lasagna!

MsAnn07

Love Alfredo Sauce...thank you for posting this!!!

ncl1313

Sooo...no one is going to comment on how 2oz of sauce is pathetically next to nothing for sauce?!? My poor pasta (or spaghetti squash) would be almost naked!!

Good recipe OP My "fake" alfredo is actually a bechamel (butter/flour rue with milk added) with plenty o' cheese and garlic.

mli85maj

This sounds great. Thanks for posting!

lilsassymom

bump

beckylynnhurd

Thank you Hannah.
I used regular Alfredo sauce this week, but next time I will try this. It sounds very good. Keep up the great work.!
Becky Hurd

hbunting86

I prefer a good old fashioned carbonara. Pancetta, eggs and parmigiana. Nothing more, nothing less... and NO cream if you want to do it the real Italian way. Far surpasses alfredo in my humble opinion!

sweetdianachka

Bump this

VickiBu

Bump

fitgal05

I prefer a good old fashioned carbonara. Pancetta, eggs and parmigiana. Nothing more, nothing less... and NO cream if you want to do it the real Italian way. Far surpasses alfredo in my humble opinion!

Yum, I think I might try. Thanks

hbunting86

I prefer a good old fashioned carbonara. Pancetta, eggs and parmigiana. Nothing more, nothing less... and NO cream if you want to do it the real Italian way. Far surpasses alfredo in my humble opinion!

Yum, I think I might try. Thanks

awesome - my boyfriend is Italian and a chef, and this is how he does it back home and in the restaurant.... just put plenty of parmigiana in and the juices from the pancetta combine with the eggs and cheese to bind with the pasta and it's magic!

AlongCame_Molly

bump! I know what's for lunch tomorrow!

sandobr1

This looks yummy thanks for sharing.

Nana82Much

Bump :flowerforyou:

WendyTerry420

FYI: Alfredo only has 2 ingredients; butter and parm. Pretty hard to find where to lighten that

I always thought it was butter, parm, and heavy cream. (I usually get it in the jar.)

Just butter + parm, no cream. Over the years, Americans added cream to it. Actually, alfredo sauce is an American thing, really. Butter & parm is an Italian thing. Italians are confused when you ask for alfredo sauce.

Oh, ok! I did not know that. Interesting.

jquarequio

bump