This is a skinny version of everyone's favorite Alfredo sauce. You won't miss the cream or butter one bit!
This is such a versatile recipe ! It always comes out creamy and flavorful. You can use any oil you would like. Any mix of hard cheese. Great meal for when the family comes over ! Or a week night quick yummy dinner with groceries on hand!
Read More This is such a versatile recipe ! It always comes out creamy and flavorful. You can use any oil you would like. Any mix of hard cheese. Great meal for when the family comes over ! Or a week night quick yummy dinner with groceries on hand!
This was pretty good. I used olive oil instead of grape seed oil (although grape seed oil would have been fine) It makes a fairly thin sauce but once tossed with the pasta it thickened up. (Mind you, pasta isn't exactly 'skinny') Some steamed broccoli and sauteed mushrooms were great side dishes.
I substituted a few items out; Butter instead of Oil, Almond Milk rather than Low Fat Milk, and Mozzarella instead of Parmesan. ( I did add an extra Tbs of flour) And it turned out amazing!!!!!
I used the serving option to calculate for 60 people. I made the sauce and added it to cooked chopped up chicken and spaghetti for our church dinner. I had to do this 4 times to make enough to feed approx. 150 people. I got rave reviews. If you are on a budget, or have to work with what you have, this is excellent. I did use a tad bit more flour. I will be making this for myself at home now!
I would omit the salt because the cheese is salty enough. I thought the sauce was a little thin, but it worked well when mixed into my recipe. It's essential to use a good quality cheese - the green box from the super market isn't going to make the cut here. A half teaspoon of cayenne added a nice kick.
So good! Used 1/2 cup fat free milk and 1/2 cup heavy whipping cream instead of 1 cup fat free milk instead :)
I would definitely make this again it was great but I also added about an extra cup of whole milk, and an extra tablespoon of flour.
Quite yummy and flavorful! Fit into my calorie regime perfectly. I used vegetable stock instead of chicken just cause that's what I had open. Probably even better with chicken. Will definitely keep!
I substituted 2 T of butter and used 2 T flour and used 4 cloves of garlic. Served over cheese ravioli and broccoli. YUM!
This was VERY good. I opened a jar of Alfredo sauce from the store and it was nasty so I needed a recipe with ingredients I had on hand. Voila! This recipe was perfect! Simmered cooked chicken in the sauce to soak up the juices. Yummy!
I’m not supposed to eat dairy, so I substituted almond milk. I’m sure it’s fabulous with real dairy cream, but it was pretty darn good with the almond milk. I will make it again
I used olive oil and 2 cups of 2% milk and added a pinch of nutmeg at the end.
I couldn't get this to thicken. I used almond milk so maybe that was the problem. To thicken it, I cooked my pasta in it! I used probably 4oz instead of 12 but normally I cut pasta amounts in half anyway. It was just the right ratio at 4oz for our preferences. I forgot the parmesan and actually didn't miss it. It would taste better with it, but it didn't seem wrong how I ate it.
This tasted very creamy, easy and fast to make, I also used olive oil, good recipe
I just made this for dinner tonight and it turned out really good. With the exception of substituting olive oil for the grape seed oil, I followed the recipe exactly as written. The sauce does look a little thin as you’re cooking it but as it cooled down a bit and mixed with the pasta it did thicken up to a nice consistency. Have to agree with other reviews about watching the salt. I used freshly grated Parmesan and waited until the end to salt it. This one is a keeper.
I was happy with the finished product. I did follow another’s suggestion and used heavy cream instead of skimmed milk.
Fantastic! I searched for a recipe that does not use butter and I'm so happy I found this one. A few changes based on what I had on hand: I used EVOO, shredded Asiago instead of Parm (about 1/2 cup), and omitted the salt since the cheese and broth are already salty. Tasted delicious as is. You can change it up with a few other seasonings: I added Cayenne and paprika to make it a little more cajun-ish. Could add basil as another option. But, again, it was great as-is. It is a thin sauce, but I prefer that to the gloppy store-bought alfredo. I served this over whole wheat pasta with roasted veggies (broccoli, carrots, asparagus, mushrooms), peas, and shrimp.
Wow, this is so good and so easy. I love that I can just use things I already have in the refrigerator and pantry. I always add more garlic than called for in a recipe so I probably doubled the garlic. I used 2% milk. I will double the recipe next time so there is plenty of sauce for a pound package of dried linguine. I will also probably use a little parsley to garnish. Thanks so much, this was delicious.
Excellent. I love alfredo sauce . . . until I look at what goes into it. This is an authentic tasting sauce that doesn't leave you balking at the fat content. I enjoyed it thoroughly.
