Low-Fat Pasta Recipe (Alfredo-style Sauce with Fettuccine)

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By Fayyaz Sidhu

 Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


  • 1 medium-sized onion, finely chopped
  • 2 small garlic cloves, minced
  • 1-1/2 Tablespoons cornstarch
  • 2-3/4 cups 1 percent fat milk
  • 1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
  • 1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
  • 1/4 cup dry white wine or dry sherry
  • 1 Tablespoon butter or non-diet canola or safflower oil margarine
  • 1/2 teaspoon Dijon-style mustard
  • 1/8 teaspoon white pepper
  • Salt, to taste (optional)
  • 1/2 cup nonfat sour cream
  • 1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
  • 1 teaspoon Worcestershire sauce

10 to 12 ounces non-egg fettuccine noodles cooked according to package


In a 12-inch nonstick skillet, mix onions, garlicwine, and butter. Cook this on medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to vaporize, add a little of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture inspissates. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chivesWorcestershire saucemustard, and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.

Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

Yield: 4 servings

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