Healthy Alfredo Sauce Recipe (gluten-free, keto options)
Servings 2
This healthy alfredo sauce recipe skips on the cream but not on the taste! It’s creamy and cheesy with a little lemon zest for extra flavor. With easy grain-free, gluten-free and keto options.
Ingredients
- 8 ounces (225 grams) dry fettuccine see notes
- 1 tablespoon (14 grams) butter
- 2 cloves garlic minced
- 2 teaspoons lemon zest grated
- 1 tablespoon flour see notes
- 1 1/2 cups (355 ml) milk plus a little more for thinning the sauce, if desired
- 1/4 teaspoon salt I like things salty and use 1/2 teaspoon
- 3 tablespoons cream cheese
- 1 cup (85 grams) Parmesan grated, plus more for sprinkling on top; Pecorino or Romano cheese work as well
- fresh parsley chopped, optional
- black pepper freshly ground, optional
Instructions
- Prepare the pasta according to the pasta directions. When it's finished, drain it but do not rinse. Return to the pot.8 ounces (225 grams) dry fettuccine
- Meanwhile, in a medium skillet over medium heat, melt the butter.1 tablespoon (14 grams) butter
- Add the minced garlic and lemon zest and cook until the garlic is soft – about 1-2 minutes.2 cloves garlic, 2 teaspoons lemon zest
- Stir in the flour and cook, stirring constantly, for 1 minute.1 tablespoon flour
- Whisk in the milk and salt and cook, whisking constantly, until the sauce has thickened – about 3 minutes.1 1/2 cups (355 ml) milk, 1/4 teaspoon salt
- Add the cream cheese and Parmesan, whisk until completely melted.3 tablespoons cream cheese, 1 cup (85 grams) Parmesan
- Add the sauce to the prepared pasta and mix until combined. If it's too thick for you, add a little more milk.
- Top with more cheese, parsley and pepper if desired.
- Serve immediately and refrigerate any leftovers for up to 4 days.
Notes
- If keto, this would make an appropriate side dish.
- You can use any type of pasta for this recipe; gluten-free, grain-free or whole grain, if desired. For keto, use cooked spaghetti squash.
- For the flour, you can use white whole wheat flour, all-purpose flour; or for gluten-free, use a gluten-free 1-to-1 flour (like this one) or cassava flour for grain-free / keto (I used Bob's Red Mill).
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 2 servings as a main, or 4 servings as a keto side dish. The nutrition calculations were made assuming there were 2 large servings and do not include any of the optional ingredients.
Nutrition
Calories: 871kcalCarbohydrates: 100gProtein: 41gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 93mgSodium: 1282mgPotassium: 623mgFiber: 4gSugar: 13gVitamin A: 1155IUVitamin C: 4mgCalcium: 874mgIron: 2mgNet Carbs: 96
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