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Fettucine alfredo is a dish that my family loves, but I rarely do it because it can be a calorie lead balloon.
It's easy, it's ready in 20 minutes, your family will love it and nobody will lose empty calories.
Instead of multiple sticks of butter, eggs, and heavy cream, there is only one stick of butter and I used unsweetened cashew milk.
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It is so irresistibly creamy and thick, but with fewer calories than skim milk. I also used it on 30 minute Easy Stovetop macaroni and cheese.
Eating more plant-based protein is a big goal, and silk peanut milk or silk almond milk are my milk of choice for baking and smoothies. They are so low in calories and fat, they are vegan and dairy free, and I always get impressive flavor results. It is the perfect combination between tasty and blameless.
The recipe is easily cut in half, but I make it as it is and freeze the leftovers in individual portions and can take them out and reheat them anytime for impromptu school lunches or planned leftover dinners.
Fettucine Alfredo easy 20 minutes lighter
Fettucine alfredo is a dish that can be a calorie lead balloon, but this version is easy, it is ready in 20 minutes, your family will love it and nobody will lose empty calories. Instead of multiple sticks of butter, eggs, and heavy cream, there is only one stick of butter and I used unsweetened cashew milk. The recipe is easily cut in half, but I make it as it is and freeze the leftovers in individual portions and can take them out and reheat them anytime for impromptu school lunches or planned leftover dinners.
- 1 pound fettucine noodles, cooked according to package directions
- 1/2 cup unsalted butter (1 stick)
- 1 cup cashew milk without sugar (or the milk you choose)
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon of pepper, or to taste
- 1/4 teaspoon garlic powder
- 2 cups finely grated Parmesan cheese and Romanian cheese mixture (all parmesan is fine to use instead of a mixture)
- Cook pasta according to package directions, drain while reserving a little liquid to cook pasta; Set the paste and liquid aside.
- In a large skillet, add butter, milk and heat over medium-low heat to melt while whisking.
- Add salt, pepper, garlic powder and mix to incorporate.
- Lower the heat, add the cheese and beat until melted. Note that Parmesan cheese is not an "easy to melt" cheese and it is okay to see small groups.
- Add pasta and stir to coat evenly. If necessary, add a splash of the reserved pasta cooking water to help cover the noodles and stir more easily in the cheese sauce. I didn't need to do this, but it's an option just in case.
- Serve immediately. The recipe is best lukewarm and fresh, but will stay airtight in the refrigerator for up to 5 days or in the freezer for 4 months. Reheat very gently before serving the leftovers so that the cheese does not separate.
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