ALFREDO SAUCEHere at Almost the Real Thing, you’ll probably notice quite a few pasta recipes. It’s one component to our main dishes that is always a crowd pleaser. With good reason.

The thing I love most about pasta dishes is, of course, the huge selection of sauces that can be served with it. You can make them as healthy or decadent as you’d like.

One of those that falls squarely into the “decadent” category would be Alfredo Sauce.

It all began when I came across this recipe at Table for Seven.  The first time I made it, my family raved!. I was trying out a dish called Alfredo Chicken Lasagna Roll Ups, which called for either jarred sauce, or her own recipe. I decided to skip the jarred stuff and try hers. To put it mildly, it was wonderful. A real guilty pleasure. The guilt part coming from the list of full fat ingredients, which of course was the source of the crazy goodness that came from this dish.

Now, as I’m basking in the praise from my dear family on what a delicious meal I’ve just prepared for them, I just couldn’t fully enjoy it.  I knew what I’d put in that sauce, and I also knew that if I’m rolling this one into frequent rotation, I am going to have to tone this one down a bit.  Calorie wise, that is.

The solution, of course, was to substitute a “low fat” sauce recipe to lighten things up a bit. I knew this was a risk. What low fat version can compete with full on fat? I think I found it folks. The sauce I include below is the recipe found here from our friends at Food Network Kitchens. This stuff comes super close to the full monty version. I think you’ll agree.

So here we go….

Reduced Fat Alfredo Sauce
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Alfredo Sauce that isn't quite the fat saturated calorie bomb that it could be
Reduced Fat Alfredo Sauce
Print Recipe
Alfredo Sauce that isn't quite the fat saturated calorie bomb that it could be
  1. To begin, boil pasta until al dente and reserve 1 cup of the water.
  2. Melt butter in skillet over medium heat. Add garlic and cook until the garlic is slightly soft.
  3. Add flour, stirring with a wooden spoon for approximately 1 minute.
  4. Whisk in the milk and 3/4 tsp salt and cook, whisking constantly until thickened.
  5. Add cream cheese and parmesan cheese. Stir until melted (about 1 minute).
  6. If desired, add chopped parsley. If sauce is too thick, add the reserved pasta water a little at a time to thin it out until desired consistency.
Recipe Notes

This sauce will thicken up quite a bit, so I've found that adding the water at the end to be necessary. Don't worry, the sauce will still remain super flavorful.

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