Hello ridiculously overdue recipe post! So nice of you to join us =) If we were to play the word association game right now, and you were to so boldly toss out the words “Alfredo Sauce,” my first response would be a lightning fast “ALLTHEBUTTER!!!” Let’s face it, if you order a bowl of creamy fettuccine alfredo from a restaurant that’s exactly what you’ll be getting. All. The. Butter. There’s nothing wrong with a little good old fashioned Paula Deen-esque butter love every now and again, but considering the amount of baking I’ve been doing lately, a brief hiatus is in order. This sauce is positively creamy, flavorful, and downright dreamy without adding butter whatsoever. It’s also really simple to make… meaning it’s time to ditch that jar of pre-made preservative-ladden alfredo sauce for good!
Quick and Easy Alfredo Sauce
Quick and Easy Alfredo Sauce
- 6 oz dry fettuccine noodles
- 1 cup freshly grated parmesan cheese
- 1/2 cup of cream
- 1/2 cup of evaporated milk
- 1 tsp lemon juice
- 2 tsp dried [or fresh!] parsley
- 1 tsp garlic powder
- 1/2 tsp salt
- a few cranks of black pepper, to taste
- an optional drizzle of extra virgin olive oil
- Add those veggies! Fresh spring peas, mushrooms, spinach, and/or kale are yummy options!
- Whether you're making this dish for one, two, or four, the instructions are all the same!
- Grab a small pot and cook noodles according to the package's directions. I undercook mine [barely] by a minute or two since they will spend a few extra minutes in the sauce.
- While they simmer away, measure out the remaining ingredients.
- Once the noodles are al-dente and tender, remove the water [drain, strain, whatever!] and reduce heat to medium-low [about a 4 on the dial].
- Add the noodles back to the pot and pour in the remainder of your ingredients.
- Stir constantly with a fork until the sauce thickens [approx 5 minutes if you're serving one and 5-10 minutes for larger batches]. If you're staring at a pot full of liquid for a few minutes there, don't be alarmed. It will thicken by the end. If you're a bit impatient you can try upping the heat a tad but [as I've found out the hard way] higher heat means increased risk of burning, so you'll want to stir incessantly and watch it like a hawk.
- Once it's thick and creamy, grab a teeny bite to taste test.
- Feel free to add extra garlic [I have a heavy hand with the stuff], parsley, salt, pepper an even some cayenne pepper for a little zing!
- Serve piping hot and enjoy immediately!
- optional: top with a teeny drizzle of extra virgin olive oil before serving and, if you're feeling feisty, a little extra grated parm and parsley. Veggies also make a fantabulous addition if I do say so myself =) As does garlicky grilled/sauteed shrimp or coconut shrimp. It's straight up to die for with shrimp!
substitution shenanigans no cream/milk lurking in your fridge? 1/2 cup of half and half will work too! If you have cream [usually titled heavy whipping cream – I try to keep an organic one handy for recipes] but not evaporated milk, 2% or whole milk will absolutely work instead. I go for evaporated milk in sauce recipes because of its thickness and convenience [it’s shelf stable in my pantry – score!] Lower fat dairy options will take a bit longer to thicken so keep that in mind as well. Also, if you want to cut down a little on the milk/cream and add in a little good old fashioned butter? Go for it! Same goes for extra cheese on top. Let your palette be your guide <3
You should also let some peas in on the fun. They love pasta.
Optional: top with a teeny drizzle of extra virgin olive oil before serving and, if you’re feeling feisty, a little extra grated parm and parsley. Veggies also make a fantabulous addition if I do say so myself =) As does garlicky grilled/sauteed shrimp or coconut shrimp. It’s straight up to die for with shrimp!
what’s in it?
3 oz dry fettuccine noodles
1/4-1/2 cup freshly grated romano cheese [from sheep]
1/2 cup of So Delicious Plain Unsweetened Dairy-Free Coconut Milk Cream [this one]
1-2 TBSP of creamy goat cheese
1/2 tsp lemon juice
1/2 tsp dried parsley
1/4-1/2 tsp garlic powder
1/4 tsp salt
two cranks of black pepper, to taste
get cooking! Use the same exact steps as the previous alfredo sauce, just with the ingredients above! So easy!
If you love goat cheese you’ll pretty much swoon face-first into your plate.
It’s a given.
Regardless of which sauce you make, I think it’s safe to say that those sketchy jars of alfredo sauce have met their match. Actually, they flat out lost the match the second they added modified corn starch and preservatives to their sauce. Jerks. We eat real food around here =) Besides, the whole from-scratch shebang takes approx 15 minutes to whip up. Going once… Going twice… SOLD!
Still feeling saucy?
Try [this] creamy lemon “alfredo” sauce on chilled zucchini noodles or whip up some coconut shrimp to go with either of the sauces! Yum!