Rich, thick alfredo sauce is not usually on a low-fat menu but you can adjust the ingredients to make it a little less heavy. You can serve this creamy sauce on any sort of pasta you want, though it’s traditionally done up for fettuccine. I figure you can make your own pasta so this is just the recipe for the sauce.
- 1/2 cup milk (1% works best)
- 2 tbs flour*
- 14 oz evaporated milk (2%)
- 2 tbs fat-free cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp nutmeg, ground
- 1/4 tsp salt
- 1/4 tsp pepper
Whisk the milk and flour together in a small bowl until they are nicely combined and very smooth. In another saucepan, mix the evaporated milk, cream cheese, and spices and heat slowly until the cream cheese fully melts into the mixture. Use a whisk to add in the milk/flour combo and keep whisking until everything is mixed and smooth. Heat until hot through and it starts to get a little thicker. Serve over your hot pasta, and there should be enough sauce for about 4 servings.
You can save more fat by using skim milk but you will lose some of the taste and texture if you do.
*If you use rice flour to thicken, you can make this a gluten-free recipe
329 calories and 3g fat per serving