About this recipe: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!
110g fettuccine pasta
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
In a large pot with boiling salted water cook fettuccine pasta until al dente. Drain.
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.
Serve sauce over cooked and drained fettuccine pasta. Sprinkle the top with fresh parsley.