Lighter version of original alfredo pasta recipe š¤ I added a steamed broccoli for some colour and, which I really recommend! š¤¤ You can also make this a chicken Alfredo pasta, just add some grilled chicken breasts
Ingredients
- 2 tbsp butter or ghee
- 3 cloves of garlic, minced
- 3/4 cup siggiās plain 0% yogurt (or Greek yogurt)
- 1/2 cup grated parmesan cheese
- 1/4 cup reserved pasta water, as needed
- 1/4 cup unsweetened plant milk
- 1/4 tsp sea salt, more to taste
- 1/8 tsp black pepper, more to taste
- 12 oz pasta of choice
- Shredded parmesan for topping
- 1ā2 cups steamed broccoli (optional)
Instructions
- Heat a skillet over medium heat. Once hot, add the butter then slightly reduce heat. SautƩ garlic until fragrant, 30-60 seconds. Remove from heat and sed aside.
- Cook pasta according to directions on box. Reserve 1/4 cup of pasta water just before straining.
- In a blender, add the butter and garlic, yogurt, oat or almond milk, parmesan, salt, and pepper. Blend until smooth, adding the pasta water as needed to thin.
- In the skillet where you cooked the garlic, stir together the pasta and the sauce. If needed, turn on low heat to gently heat the sauce for 1-2 minutes. Careful not to overheat, as this will cause separation in the yogurt.
- Sprinkle with shredded parmesan and serve! Enjoy! <3
