Name: Light Alfredo Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 cups low fat milk; 1 cup part-skim ricotta cheese; ⅔ cup Greek yogurt; ¼ cup extra virgin olive oil; ½ cup grated Parmesan cheese; 2 Tbsp dried minced onion flakes; 2 Tbsp minced garlic; 1 tsp kosher salt; ½ tsp ground nutmeg; ¼ cup all-purpose flour; black pepper, to taste; reserved pasta water, as needed; 1 lb pasta (cooked and drained)

Description

This Light Alfredo Sauce recipe offers a healthier twist on the classic creamy Italian favorite by using low-fat milk, part-skim ricotta, and Greek yogurt to create a rich, smooth sauce without the heavy cream. Perfectly seasoned with garlic, onion flakes, nutmeg, and Parmesan cheese, this sauce pairs beautifully with any pasta for a delicious, comforting meal ready in just 20 minutes.

Ingredients

Scale

Dairy & Liquids

2 cups low fat milk
1 cup part-skim ricotta cheese
⅔ cup Greek yogurt
¼ cup extra virgin olive oil
½ cup grated Parmesan cheese

Seasonings & Others

2 Tbsp dried minced onion flakes
2 Tbsp minced garlic
1 tsp kosher salt
½ tsp ground nutmeg
¼ cup all-purpose flour
black pepper, to taste
reserved pasta water, as needed

Pasta

1 lb pasta (cooked and drained)

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Instructions

Prepare the sauce base: Blend the low-fat milk, part-skim ricotta cheese, Greek yogurt, dried minced onion flakes, minced garlic, kosher salt, and ground nutmeg in a blender or food processor until completely smooth, forming the creamy base of the sauce.
Cook the roux and combine: Heat the extra virgin olive oil in a large sauté pan over medium heat. Whisk in the all-purpose flour until you achieve a smooth mixture, creating a roux. Gradually whisk in the ricotta mixture from the blender until smooth and well combined. Allow the sauce to simmer gently, stirring occasionally, until it thickens, about 8 minutes.
Finish the sauce and combine with pasta: Stir the grated Parmesan cheese and black pepper into the thickened sauce until the cheese melts and the sauce is well incorporated. If the sauce thickens too much, thin it out with a small amount of reserved pasta water to reach your desired consistency. Finally, stir in the cooked and drained pasta to coat it evenly with the sauce before serving.

Notes

Use reserved pasta water sparingly to adjust sauce consistency without diluting flavor.
For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Stir sauce frequently during simmering to avoid burning or sticking to the pan.
Black pepper quantity can be adjusted according to personal preference.
This sauce pairs best with fettuccine, linguine, or penne pasta shapes.