I have a quick question – how many of you guys love alfredo sauce?
It’s all good, go ahead and admit it. I am a HUGE fan of it. It’s one of those things I could eat everyday and just gain a bunch of weight and not care. (I so lie – I do care.) Which is why I created an option to enjoy alfredo sauce a healthier way. I know what you’re thinking because I’m reading your mind right now – is there even a healthy way to eat alfredo sauce?
The answer is YES.
There is definitely a healthier alternative to enjoy alfredo sauce. Alfredo is known as a heavy creamy, thick, fattening sauce (that just happens to taste oh-so-good). So if you’re trying to make it ‘healthy’, you can only eliminate and substitute so many things.
But guess what? I’m going to show you how you can do it.
I’m mildly lactose-intolerant. If I eat too much alfredo sauce or have too many servings of mac-n-cheese, I’m in trouble. Dairy doesn’t really like me after I’ve had too much of it. So I didn’t want to use a combination of both milk and cheese in this recipe.
I replaced regular milk or heavy cream with almond milk, thickened with cornstarch and a little almond flour. And instead of implementing cream cheese as some people do, I substituted plain nonfat Greek yogurt instead. I never use actual butter in my recipes – I’ll either use a plant-based of some sort, or Smart Balance Light With Flaxseed. Not only is it healthier, but it’s a better option for lose who are lactose-intolerant.I did add a half a cup of shredded Parmesan cheese. I needed just a little bit of the real thing in there somewhere – please forgive me! It also helped to thicken the sauce. With some chicken broth, nutmeg, salt and pepper, and some wonderfully scented garlic and onion, I threw this amazing sauce over some whole wheat penne pasta and called it a day.
Alfredo sauce is best eaten with broccoli, mushrooms and some form of protein, in my opinion. So I steamed some shrimp along with the veggies, and threw it all into the sauce.
You just can’t go wrong when you know it’s a healthier form of such an amazing classic pasta dish. I recommend using whole grain or whole wheat pasta with this, but you can use a gluten-free pasta being that this sauce is also gluten-free. You can replace the shrimp with chicken, or keep it strictly vegetarian by using only broccoli and mushrooms, or just amp up the sauce itself and eat it plain.
If you’ve enjoyed making this recipe, please let me know by leaving a comment below!
Thank you for reading and visiting my virtual little kitchen on the web!
Kisses and hugs, love bugs!