This lightened up spaghetti alfredo is creamy and decadent but much healthier.
This looks like a creamy heart attack on a plate doesn’t it? Oh, but it’s soooo not. Which means you can shovel forkful after forkful of delicious pasta into your mouth without that nagging feeling in the back of your mind about how bad of a decision it is.
Alfredo sauce is that restaurant dish that haunts you. It’s the thing you know is absolutely horrible for you when you’re staring at the menu but your brain refuses to let go of the idea of the delicious creamy sauce. So, you throw caution to the wind, order the butter and cream laden dish and then before you know it you’re shoving half the contents of the bread basket down your throat and ordering tiramisu for dessert since you’ve completely thrown any attempts of healthy eating out the window for the night anyway.
It happens. Right?
Please say it’s not just me?
The alfredo bug bit me hard yesterday and before I knew it, things were coming out of the pantry and fridge and I was determined to show the sauce who’s boss.
See that measly 1 1/2 tablespoon of butter? That’s it for the bad stuff in this recipe. Total creaminess achieved and barely a dent in my butter stash. Good for the wallet and for your heart.
The rest of the creaminess comes from a combination of low fat milk, cream cheese, goat cheese and parmesan. Needing heavy cream or half and half for that alfredo taste is a total myth, don’t be fooled!
From prep to roux to finished product this whole thing takes about 15 minutes.
Beats the restaurant wait and there’s no bread basket or dessert menu to tempt you.
- ½ pound whole wheat spaghetti, or similar noodle
- 1 crown broccoli, cut into florets
- 1½ tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tablespoons flour
- 1¼ cup 1% milk
- 1 cup freshly grated parmesan cheese
- 1 ounce goat cheese
- 2 tablespoons low fat cream cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons parsley, chopped
- Bring a large pot of water to a boil and add spaghetti. Cook until 2 minutes before al dente.
- While pasta is cooking, melt butter in a large skillet with raised sides over medium heat.
- Add garlic and shallots once butter is melted and saute for 2-3 minutes until softened.
- Add flour and whisk together.
- Slowly add milk, whisking constantly.
- Add salt, pepper and nutmeg and continue to whisk until thickened, about 2-3 minutes.
- Once thickened, add cheeses and stir until melted and incorporated.
- At this point, add broccoli to the pasta pot and cook for remaining 2 minutes.
- Drain pasta and broccoli in a colander and pour into skillet with alfredo sauce.
- Toss to fully coat pasta with sauce and garnish with parsley.