Easy 20-Minute Lighter Fettucine Alfredo
Serves 6
5 mins prep
15 mins cook
20 mins total
Fettucine alfredo is a dish that can be caloric lead balloon but this version is easy, ready in 20 minutes, your family will love it, and no one will miss the empty calories. Rather than multiple sticks of butter, eggs, and heavy cream, there’s only one stick of butter and I used Silk Unsweetened Cashewmilk. The recipe halves easily but I make it as written and freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice for impromptu school lunches or planned-leftover-dinners.
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Cook pasta according to package directions, drain while reserving a small bit of pasta cooking liquid; set pasta and liquid aside.
To a large skillet, add the butter, milk, and heat over medium-low heat to melt while whisking.
Add the salt, pepper, garlic powder, and whisk to incorporate.
Turn the heat to low, add the cheese, and whisk until melted. Note that parmesan cheese isn’t an ‘easy-melting’ cheese and it’s okay to see tiny clumps.
Add the pasta and stir to evenly coat. If necessary add a splash of the reserved pasta cooking water to help coat noodles for easier stirring into the cheese sauce. I haven’t needed to do this, but it’s an option in case.
Serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.