Skinny Fettuccine Alfredo

A rich and creamy lightened up alfredo sauce that’s so easy to make, and it tastes just as good as the original! From damndelicious.net.

Skinny Fettuccine Alfredo


Ingredients:

8 ounces fettuccine (without problem ingredients)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups 2% milk, or more, as needed
2 tablespoons heavy cream
1/4 teaspoon garlic powder
2 ounces Neufchatel cheese, cubed (if tolerated)
1/4 cup freshly grated Parmesan cheese (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves, garnish, if desired (if tolerated)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1 minute.

3. Stir in cheeses until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with parsley, if desired.