Alfredo Sauce Over Fettuccine Ff

This fat-free fettuccine Alfredo trades butter and heavy cream for skim evaporated milk thickened with a touch of flour, and swaps Parmesan for nutritional yeast. The result is a creamy, garlicky pasta sauce that clings to every strand without the guilt.

Garlic gets sauteed in dry white wine instead of butter or oil, and that wine base adds a brightness and depth that a fat-free sauce desperately needs. Red bell pepper, scallions, and parsley give the sauce color and texture that a traditional Alfredo never has.

Nutritional yeast is the secret ingredient. It delivers a savory, slightly cheesy flavor that mimics Parmesan convincingly, especially when sprinkled on top of the finished dish.

Kitchen Tips

• Stir constantly as the milk thickens. Evaporated milk scorches easily and the flour can clump if you don’t keep it moving.
• Add the basil and oregano off the heat so their flavors stay bright and don’t turn bitter from cooking.
• Use enough wine to properly saute the garlic without burning it. Wine replaces the fat that would normally prevent sticking.

Variations

• Add sauteed mushrooms and spinach for a more substantial vegetable Alfredo.
• Stir in a tablespoon of Dijon mustard for a tangy, sharper sauce.
• Use whole wheat fettuccine for added fiber and a nuttier flavor.