Lighter Fettuccine Alfredo
A quick and lighter take on the classic fettuccine alfredo, this creamy dish is perfect for busy weeknights and packed with cheesy goodness.
Ingredients
Main Ingredients
- 8 oz fettucine noodles The foundation providing hearty texture.
- 2 tbsp unsalted butter Adds richness to the sauce.
- 1 cup Silk Unsweetened Cashewmilk Dairy-free alternative for creaminess.
- 1 tsp salt Enhances flavor.
- 1/2 tsp pepper Adds spice and depth.
- 1/2 tsp garlic powder For aroma and flavor.
- 1 cup parmesan and pecorino romano cheese blend Provides a rich and creamy texture.
Instructions
Preparation
- Cook the fettuccine noodles according to package directions until al dente, then drain while reserving a small bit of the cooking liquid. Set pasta and liquid aside.
- In a large skillet, combine butter and cashew milk over medium-low heat, whisking frequently to melt the butter and combine the ingredients.
- Incorporate salt, pepper, and garlic powder into the butter and milk mixture while continuing to whisk.
- Reduce heat to low, then add the cheese blend to the skillet. Whisk until the cheese has melted and the sauce is smooth.
- Add the cooked fettuccine to the cheese sauce, stirring well to evenly coat the noodles.
- If the sauce is too thick, add a splash of the reserved pasta cooking water to help coat the noodles.
- Serve immediately and enjoy your fettuccine alfredo warm and fresh right off the stove.
Notes
For the creamiest sauce, ensure low heat when adding cheese; high heat can cause clumping. Use freshly grated cheese for better melting and flavor.