Healthy Fettuccine Alfredo

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Dear Missy,

Do you have a recipe to take the place of Alfredo sauce? 
Thanks for all you do to help all mothers. Lisa

Dear Lisa,

You are so welcome : )

Below please find my recipe for Healthy Fettuccine Alfredo. It's from my second book for Men.

Enjoy in good health : )


Fettuccine Don’t Be Afraid-O

Healthy fettuccine Alfredo? Tackling this oxymoron was the ultimate challenge for The Sneaky Chef. Normally loaded with heavy cream, butter, and cheese, it’s jokingly referred to as “heart attack on a plate.” But with the help of evaporated skim milk and tofu, two of my favorite accomplices, I was able to retain the creamy texture of the original sauce—and a little Parmesan cheese and turkey bacon (or prosciutto) provide the authentic Alfredo flavor!

Makes 4 servings
2 tablespoons extra-virgin olive oil
1 tablespoon unbleached white flour
2 cups evaporated skim milk
1⁄2 cup (1⁄4 of a 14-ounce block) firm tofu, mashed well or pureed in a food processor
1⁄2 cup grated Parmesan or Romano cheese
1 pound fettuccine, ideally whole wheat, cooked according to package directions 
2 tablespoons diced prosciutto or turkey bacon bits, for garnish (optional) 
1⁄4 teaspoon salt
Freshly ground pepper, to taste

Heat the oil in a saucepan over medium heat. Sprinkle the flour over the oil and stir constantly with a wooden spoon for about 1 minute (this is a roux, a fancy name for a thickener). Whisk in the evaporated milk, tofu, and cheese. Reduce the heat to simmer and cook for about 5 minutes, whisking constantly, until the sauce has thickened.

Put the hot fettuccine into a large serving bowl and pour on the sauce, tossing well to coat the pasta evenly. Garnish with the prosciutto or bacon, if using, and season with salt and freshly ground pepper. Serve immediately.

Sneaky Tip: Prosciutto has all of bacon’s flavor, but less of its fat.

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