Print
“Guiltless” Fettuccine Alfredo with Sautéed Mushrooms & Broccoli
Ingredients
- 3 oz. light cream cheese
- 2 c. low fat milk I used 1%
- 1 c. grated Parmesan cheese
- 1 tsp. salt
- 1 tbsp. Butter
- 2-3 tbsp. Flour
- 1 tbsp. extra virgin olive oil
- 4-5 cloves minced garlic
- 8 oz. sliced baby portabella mushrooms
- 1 head fresh or 1 package frozen broccoli florets
- 1 box of fettuccine
- black pepper to taste
Instructions
Directions
-
1. In large pot, boil water (be sure to add salt!). Add fettuccine and cook until al dente, according to package directions.
-
2. While pasta water is heating, place milk, cream cheese, flour, and salt in a blender and blend until smooth. In sauce pan, melt butter on med-high heat and add half of the garlic. Let the garlic sauté for about 30 seconds, then add the blended mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until it thickens.
-
3. Remove the pan from heat and stir in the parmesan. Cover and let stand for at least 10 minutes before using. It will continue to thicken upon standing. As the sauce thickens, add olive oil to a pan and heat on med-high. Add the rest of the garlic and sauté until vegetables are soft (but not mushy).
-
**Leftover sauce can be reheated by adding a bit of milk to help thin it back out.
Recipe Notes
**A couple of notes: The sauce definitely needed pepper, but I did not want to compromise the color of the Alfredo, so we added it to our plates. If I had some ground white pepper on hand, I would have added that to the sauce as I was making it. Also, I doubled this recipe and that seemed to be just right for an entire box of pasta.