Oh how I love my pasta, and my all-time favourite just HAD to be Fettuccine Alfredo. Don’t get me wrong, I’ll eat pretty much any pasta dish, but this white sauce has a special place in my heart. However, as we all know, it is one of the more indulgent sauces you can eat, so it is definitely eaten in moderation.
I have tried numerous amounts of recipes for a healthier version of this beloved dish, but all were just plain gross or tasted nothing like the real deal…until now. I’m not claiming that this is an exact replica of the heavy, fat-laden sauce, but when your main ingredient is heavy cream, it’s a little challenging to find a combination of ingredients that mimic it exactly. But this comes pretty darn close!
This version cuts the fat of this dish from approximately 25g to 9g and contains 18g of protein! So for all of my Alfredo lovers out there, you can now “indulge” a little more often on this dish and of course have the real deal once in a while.
Greek Yogurt Fettuccine Alfredo adapted from Rocco Dispirito
Makes 4 servings
8 oz whole-wheat fettuccine
1 tbsp canola oil
3 garlic cloves, minced
2 tsp cornstarch
3/4 cup low-sodium chicken broth
3/4 cup grated parmesan cheese
3/4 cup 1% plain Greek yogurt
Salt and black pepper to taste
1) Bring a large pot of salted water to a boil. Add fettuccine and cook according to package.
2) Heat oil in a large skillet over medium heat. Add garlic and cook two minutes.
3) In a small bowl, whisk cornstarch and chicken broth until smooth. Pour into skillet and whisk until thickened.
4) Whisk in parmesan cheese until melted, remove from heat and whisk in yogurt until smooth.
5) Toss fettuccine with alfredo sauce, adding salt and pepper to taste.
Have a great day!