Healthier Alfredo Sauce Food

HEALTHY ALFREDO SAUCE

Steps:

• Heat a ceramic or stainless steel pan over medium low heat. Add in olive oil and garlic. Stir until fragrant, then add in butter.
• Slowly whisk in flour until well combined with the butter and garlic.
• While whisking, slowly add in 1 ½ cups of almond milk. Increase heat to medium and allow milk and flour to thicken for several minutes.
• Once your roux is thickened, reduce heat to low and add in all the cheese, stirring well until the sauce is creamy.
• If your sauce is too thick, stir in the additional milk. Remove from heat.
• Add in ¼ tsp of salt (or to taste) and a sprinkle of pepper. Serve with noodles, veggies, and or your favorite protein and top with extra parmesan and garnish with fresh parsley and a pinch of nutmeg.

HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Add all ingredients to the bowl of a larger food processor (at least 7-cup capacity). Process until smooth and creamy. Do this in multiple batches if your food processor is smaller.
• Pour out sauce into a medium saucepan set over medium-low heat. Cook for 10-15 minutes, stirring/whisking occasionally, until the sauce has thickened to your liking. You don't want the sauce to boil.
• Cook the pasta (if using) while the sauce is heating. Bring a large pot of water to a boil and salt generously. Add the pasta and cook according to package directions.
• Drain pasta and add it back to the pot. Pour in thickened alfredo sauce and toss to combine evenly. Serve immediately as it'll thicken as it sits/cools.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

HEALTHIER ALFREDO SAUCE WITH SHRIMP AND BROCCOLI

Steps:

• Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
• Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
• Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
• Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

HEALTHIER QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a non-stick saucepan over medium heat; melt cream cheese and garlic powder in butter, whisking Pour in milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and pepper until smooth.
• Remove from heat when sauce reaches a creamy and thick consistency, about 5 minutes.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY

Steps:

• Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
• Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and sauté for one minute over medium heat.
• Sprinkle the flour over the garlic and slowly add in the chicken stock.
• Quickly stir to avoid lumps.
• Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
• Once the sauce is thickened, add in the spinach and stir until wilted.
• Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
• Top with fresh parmesan.
• Enjoy!

HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Cut the cauliflower into small chunks, set aside.
• In a large pot, bring the vegetable stock to boil. You can also swap in chicken stock or use a large pot of salted water with a teaspoon salt.
• Place a large skillet or sauce pan over medium heat, melt butter (or swap olive oil) and saute' minced shallot, garlic powder, nutmeg, salt, and pepper. Cook until the shallot just turn light brown, tender and soft. Remove from heat and set aside.
• Add all the cauliflower in the large pot and boil for 7-10 minutes until fork tender. Turn off heat, keep the hot vegetable stock.
• In a high-speed blender, use a large strainer, and add the cauliflower, 1 cup of the veggie cooking broth, and sautéed shallot miture, milk, parmesan cheese, and puree on high until very smooth. Stop the blender and push down the cream sauce as needed.
• Pour the alfredo sauce back into the pan off the heat you cooked the shallots and butter.
• Boil your fettuccine pasta in the same pot as you cooked the cauliflower in the vegetable stock, add more water to cover the pasta if needed. Drain the pasta, add to the large skillet with the sauce, using tongs to combine.
• Turn the skillet on low heat with the sauce and pasta.
• Serve warm and garnish with parsley and more parmesan cheese.
• Leftovers can be stored in an airtight container for up to 4 days.

HEALTHIER ALFREDO SAUCE

Steps:

• Saute garlic in butter on medium heat.
• Whisk in flour, herbs, and finally the milk.
• Heat until the sauce thickens to your liking and season with salt & pepper.

HEALTHY AND TASTY ALFREDO SAUCE

Steps:

• In a large skillet heat margarine and oil. Add onions and shallots; cook until translucent.
• Add mushrooms if using and cook another 5 minutes or until they.
• are cooked. An alternative to mushrooms could be zucchini, broccoli, asparagus;your choice.
• In a small bowl stir together flour and 1/2 cup evaporated milk.
• Meanwhile add rest of milk to your vegetables and simmer.
• Add flour mixture and blend together. Add salt and pepper to taste.
• Add cooked seafood or chicken, parsley and roasted red pepper and stir until they are heated through. Just before serving gently stir in Parmesan cheese.
• Spoon over cooked linquini.
• Have the pepper mill as well as freshly grated parmesan on the table.