Why healthy Alfredo sauce?
I love to cook and I love the idea of preparing healthy meals. I have been following the 21-Day Fix eating plan on and off for just over 1-year. It helps me balance portion sizes and the right mix of food groups. I feel great when I stick to the plan, especially with some exercise.
I try to eat healthy, but comfort food tastes great and sometimes it’s just good for the soul after a stressful day. Fettuccine Alfredo is one of my all-time favorite comfort meals. The traditional recipe uses butter and heavy cream and this is served over pasta. Unfortunately, the comfort feeling doesn’t last long and tends to turn into a bloated feeling and state of guilt for me. Fear not, comfort food can be adapted into a healthier, feel better version. I have tried several ‘healthy’ Alfredo sauce recipes and have found the recipe provided in the link below to be a great base. Think of the recipe as a really nice blank canvas. You are the artist who gets throw on the color and design the finished product exactly to your taste.
Don’t get me wrong, I love carbs too and can’t give them up. However, I do try to manage my carb intake (that little yellow box is way too tiny fellow 21-Day Fixers!). I recently purchased a spiralizer and really enjoy using it to prepare ‘zoodles’ (zucchini) or even better yet, daikon radish noodles. Seems strange (pungent smell), but perfect base for a creamy sauce. Even better than pasta with a creamy, heavier sauce. Try it!
How do you prepare a satisfying meal with a healthy Alfredo sauce?
A great 21-Day Fix version of Alfredo sauce. Check out this great link.
Ingredients for a basic Alfredo sauce:
- 1-1/2 cup 2% cottage cheese
- 1/2 cup shredded Parmesan cheese
- 4 Tablespoons low fat milk or almond milk
- spices (garlic powder, salt, pepper) can be added if you don’t follow the variations outlined below; go light with the salt as the base flavor can be salty from the Parmesan
Instructions for Alfredo sauce preparation:
- Mix cottage cheese and Parmesan cheese in a saucepan or dutch oven (I LOVE my Dansk Kobenstyle cookware)
- Heat on medium-low, mixing just until the Parmesan cheese melts. Temperature is key. Be patient (I know this is hard after a long day of work). Be warned, if you overheat everything separates. Please be patient, it really only takes a few minutes.
- Allow to cool slightly and carefully transfer the sauce to a blender. Ensure bottom is attached tightly to prevent leaking. I’m thinking about trying an immersion blender the next time I prepare this recipe, which is probably next week!
- Puree the Alfredo sauce in the blender, adding the milk to get the desired consistency. Don’t make it too watery, you have another opportunity to add more milk when you reheat the sauce.
- Transfer the sauce back to saucepan or dutch oven, add any protein or vegetables that you may have prepared (see quick meal tips and recipe variations below).
- Serve over pasta, zoodles , or Daikon radish noodles.