Light cream sauce fettuccine

Light cream sauce fettuccine


25 people made this

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!

Lauren Skrobot

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

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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