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Creamy Skinny Fettucine Alfredo on gray plate with gold fork

Creamy Skinny Fettuccine Alfredo


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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: Serves 3-4 1x

Description

Guilt free, restaurant quality, wonderfully creamy fettuccine done in just 20 minutes.


Ingredients

Units Scale
  • 1 lb fettucine pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached, all purpose flour
  • 1/2 teaspoon garlic powder
  • 1 cup vegetable broth
  • 1 cup skim milk
  • 1 cup parmesan cheese, freshly grated
  • Salt and pepper to taste
  • Fresh parsley, roughly chopped for garnish


Instructions

  1. Cook fettuccine according to box instructions. Save 1/4 cup of the pasta water. Drain fettucine.
  2. While fettuccine is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk in flour and garlic powder. Cook for 2 minutes, whisking frequently.
  3. Slowly pour vegetable broth into the skillet, whisking until smooth.
  4. Slowly pour milk into the skillet, whisking until smooth.
  5. Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
  6. Reduce heat to low. Stir in parmesan cheese until completely smooth. Cook one more minute. Add salt and pepper to taste.
  7. Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons).  Top with fresh parsley and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
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