Light cream sauce fettuccine

    (24)
    30 min

    This lower fat version of a pasta cream sauce with light cream cheese and skimmed milk works for anyone wanting to lose some calories without losing flavour! For added flavour try using a garlic and herb Parmesan cheese blend; to increase fibre content use wholewheat pasta. Easily doubled for when you need more than 2 servings. Enjoy!


    25 people made this

    Ingredients
    Serves: 2 

    • 110g fettuccine pasta
    • 30g margarine
    • 4 cloves garlic, minced
    • 4 1/2 teaspoons plain flour
    • 350ml skimmed milk
    • 40g grated Parmesan cheese
    • 50g light cream cheese
    • 4 tablespoons chopped fresh parsley

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot with boiling salted water cook fettuccine pasta until al dente. Drain.
    2. Meanwhile, in a large saucepan over medium-high heat melt margarine; add garlic and saute for one minute. Add flour, stirring constantly. Gradually whisk in milk and continue to stir until sauce thickens, about 5 to 7 minutes. Add the cream cheese, grated Parmesan cheese and ground black pepper. Cook until the cheese has completely melted.
    3. Serve sauce over cooked and drained fettuccine pasta. Sprinkle the top with fresh parsley.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (17)

    by
    13

    I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG, to die for!  -  28 Jun 2007  (Review from Allrecipes US | Canada)

    by
    7

    Very good. I actually forgot the parsley, but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect, but the salt really helped add some flavor. Great if you add some leftover chicken breast.  -  09 Jun 2005  (Review from Allrecipes US | Canada)

    by
    6

    I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again.  -  11 Apr 2007  (Review from Allrecipes US | Canada)

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