Lighter version of original alfredo pasta recipe 🤍 I added a steamed broccoli for some colour and, which I really recommend! 🤤 You can also make this a chicken Alfredo pasta, just add some grilled chicken breasts


  • 2 tbsp butter or ghee 
  • 3 cloves of garlic, minced
  • 3/4 cup siggi’s 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
  • 1–2 cups steamed broccoli (optional)


  • Heat a skillet over medium heat. Once hot, add the butter then slightly reduce heat. Sauté 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

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