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!
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: Main Course
Cuisine: Italian
Keyword: alfredo, fettuccine, Italian, pasta
Servings: 6servings
Calories: 356kcal
Author: Liv
Ingredients
16oz. fettuccine (I like using whole-grain)
3Tbsp. butter or cooking oil (I use avocado or grapeseed oil)
3clovesgarlic, minced
5Tbsp.flour
2cupsoriginal almond milk
2 cupslow-sodium chicken broth*
1/2tsp.salt
1/2tsp.black pepper
1/8tsp. nutmeg
1/2cupfreshly-grated parmesan cheese
Instructions
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 add butter/oil and garlic. Sauté garlic for about 60 seconds, until fragrant. Sprinkle in flour and whisk for another 30 seconds.
Add milk and broth and whisk until combined. Cook over medium-low heat, whisking frequently, for 10-12 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.
Notes
*For a vegetarian version, you can replace the chicken broth with more almond milk.