This healthy fettuccine alfredo is ultra creamy even though it contains no heavy cream or butter. Add grilled chicken or your favorite veggies for an easy & delicious meal!If you’re my 19-year old brother, you can add heavy cream to anything you eat. He’s been on a “bulk-up” plan for the past couple of years to accompany his weight lifting routine, so he’ll add a few glugs of heavy cream to his oatmeal…a scoop of ice cream to his smoothies…a slab of butter to his baked sweet potato. You get the idea.
But if you’re like most other people, you’re probably not looking to add extra heavy cream into your diet. And that’s where this healthy fettuccine alfredo comes in.
Made with just almond milk, flour, broth, a bit of olive oil, garlic, parmigiano reggiano (aka parmesan) cheese, and noodles, this healthy fettuccine alfredo is light enough to eat any day. Because who wants to save fettuccine alfredo just for special occasions?
A bowl of this healthy fettuccine alfredo is a blank slate of creamy goodness. You can keep it simple and serve just the noodles, or you can add grilled chicken, caramelized onions, sauteéd mushrooms, or steamed broccoli.
Fettuccine alfredo was one of the first pasta dishes I learned how to make and my original recipe was from one of those kids’ cooking schools, I think. All I remember is that it called for loads of cream, butter, and cheese.
Over time, I’ve adapted the recipe to make it healthier and this pasta is one of my family’s favorite meals when I make it at home. Even my cream-loving brother loves it– I actually made it for him last weekend! It doesn’t include any healthy substitutes that’d make it taste just a bit “off” or tangy, like Greek yogurt.
I included the family-size recipe since leftover fettuccine is awesome when heated up with a splash of milk since the sauce thickens up a bit as it cools. The leftovers also surprisingly freeze really well. And I can personally testify that this recipe is simple enough to make in a dorm kitchen. Need any more convincing?
If you try out this healthy fettuccine alfredo,, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
Healthy Fettuccine Alfredo
- 16 oz. fettuccine (I like using whole-grain)
- 2 Tbsp. butter or cooking oil (I use avocado or grapeseed oil)
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups original almond milk
- 2 cups low-sodium chicken broth*
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. nutmeg
- 1/2 cup freshly-grated parmesan cheese
- In a large pot, cook fettuccine to al dente according to package directions, stirring frequently since fettuccine tends to stick together. Drain into a colander.
- Return now-empty pot to the stove on medium low heat and drizzle in butter or oil. Sauté garlic for about 60 seconds, until fragrant. Sprinkle in flour and whisk for another 60 seconds.
- Add milk and broth and whisk until combined. Cook over medium-low heat, whisking frequently, for 6-7 minutes or until sauce is thickened. Add salt, black pepper, and nutmeg. Turn off heat.
- Add parmesan cheese and stir until cheese melts. Add noodles and serve immediately. If sauce become too thick, add a splash of milk to thin sauce.
Nutrition estimate (per 1/6 of recipe): 356 calories 61g carbs 8g fat 14g protein