Fettucine alfredo is a dish my family loves but I rarely make it because it can be a caloric lead balloon.
Until now.
It’s easy, ready in 20 minutes, your family will love it, and no one will miss the empty calories.
Rather than multiple sticks of butter, eggs, and heavy cream, there’s only one stick of butter and I used Silk Unsweetened Cashewmilk.
It’s so irresistibly creamy and thick but with fewer calories than skim milk. I also used it in Easy 30-Minute Stovetop Macaroni and Cheese.
Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, andI always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.
The recipe halves easily but I make it as written and freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice for impromptu school lunches or planned-leftover-dinners.
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Easy 20-Minute Lighter Fettucine Alfredo
Ingredients
- 1 pound fettucine noodles, cooked according to package directions
- ½ cup unsalted butter, 1 stick
- 1 cup Silk Unsweetened Cashewmilk
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- ¼ teaspoon garlic powder
- 2 cups parmesan and pecorino romano cheese blend, finely grated (okay to use all parmesan rather than a blend)
Instructions
- Cook pasta according to package directions, drain while reserving a small bit of pasta cooking liquid; set pasta and liquid aside.
- To a large skillet, add the butter, milk, and heat over medium-low heat to melt while whisking.
- Add the salt, pepper, garlic powder, and whisk to incorporate.
- Turn the heat to low, add the cheese, and whisk until melted. Note that parmesan cheese isn’t an ‘easy-melting’ cheese and it’s okay to see tiny clumps.
- Add the pasta and stir to evenly coat. If necessary add a splash of the reserved pasta cooking water to help coat noodles for easier stirring into the cheese sauce. I haven’t needed to do this, but it’s an option in case.
- Serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks so much for the recipe! My husband and I just moved to China and I am trying out recipes I am make here to remind us of home! Parm is so hard to find here and very expensive if you do, so I substituted gouda and it turned out wonderfully!Â
谢谢!
-Jordan
Thanks for trying the recipe and I’m glad it came out great for you with gouda! Great thinking!
Anyone else try this and have their parm congeal into one clump? Â Yummy. Â But a big clump.
Just add a little more liquid! Sounds like your mixture got a little too dry but it’s an easy fix with more liquid!
I love instant noodle, I eat every morning before I go to work
If you like rich, cheesy sauce over pasta then you must try my Alfredo Sauce Recipe. The exact original recipe for world-famous Itailian Sauce remains a secret
Oh yummy! This dish sounds delicious. I love a lighter Alfredo sauce. Definitely a must try. Why do I ever not eat fettuccine? I am always eating penne pasta :)Â
Ohhh, is it dinner time yet?
This savory dish looks so delicious!Â
Such a smart recipe Averie!! Love when my favorite foods can be lightened up :)
Me too…that way you can have extra :)
Fettucini Alfredo is my favorite, and this version sounds absolutely delicious! :)
tonixox.blogspot.com
I have been wanting to try this Cashew milk! I bet it was delicious in this fettunice!Â
Fettucine  alfredo is my weakness. Can’t wait to try this recipe!
http://www.homeschooledhoosier.blogspot.com
Alfredo with almond milk! I am so intrigued by this recipe and I can’t wait to try it! And I have all the ingredients to make this.Â
This looks so creamy and yum! I love a lightened-up pasta dish that doesn’t compromise on flavour!! Pinned.
Thanks for pinning! :)
Gah I am so loving your savory recipes Averie! Another one on my list!!
Bust our your almond or cashew milk and you’re in business! :)
I’ve had a lot of almond milk in my time, but have been dying to try the cashew milk! I bet it make the creamiest Alfredo ever…which is something I have never had in years due to the calorie bomb. And I can have it so close to bikini season you say? WIN. Pinning!
Thanks for pinning and you’ll love the cashewmilk when you try it!
I haven’t had fettuncine alfredo in ages, but it was one of my favorite dinners growing up. Â You’re making me want to make some soon!!
I think fettucine alfredo was one of the first recipes I tinkered around with for substitutions (“light” margarine spread and skim milk back in the fat free 90’s). This looks even better with some real butter and cashew milk!
My family loved it and didn’t even know it was lighter until I told them!
You know, I still haven’t tried cashew milk! But now that you’ve made fettucine alfredo with it, I feel like the time has come. This looks extremely creamy! And I’m glad the butter stayed. Butter is better! :)
You’re going to love it when you try it!