Easy 20-Minute Lighter Fettucine Alfredo

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.

Easy 20-Minute Lighter Fettucine Alfredo

Fettucine alfredo is a dish that can be caloric lead balloon but this version is 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. 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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Ingredients:

  • 1 pound fettucine noodles, cooked according to package directions
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup Silk Unsweetened Cashewmilk (or the milk of your choice)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 2 cups parmesan and pecorino romano cheese blend, finely grated (okay to use all parmesan rather than a blend)

Directions:

  1. Cook pasta according to package directions, drain while reserving a small bit of pasta cooking liquid; set pasta and liquid aside.
  2. To a large skillet, add the butter, milk, and heat over medium-low heat to melt while whisking.
  3. Add the salt, pepper, garlic powder, and whisk to incorporate.
  4. 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.
  5. 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.
  6. 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.
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