When I first experimented with this recipe for Fettuccine Alfredo, I was almost reluctant to try it. Let’s be honest, a pasta sauce of rich cream, butter, and Parmesan cheese may be fattening but it is simply delicious and one of my favorite comfort dishes. The thought of substituting plain Greek-style yogurt for the cream and butter with olive oil didn’t sound especially appealing.
However, I became intrigued over the possibility of switching out those heavier ingredients. Then, I decided more can be done so I added to the seasonings along with including some flavorful protein from mushrooms with some tasty browned onions and garlic until I developed this incredible low calorie version of this beloved creamy white cheese sauce.
Of course, I understand if you still are uncertain about experimenting with this recipe. It took me a few days before I was brave enough to make a sauce with plain Greek yogurt. Once you do though, there is no turning back. The bonus is that my sauce is easy to make and does stick to the pasta surprisingly well besides taste great.
What makes it even more decadent is serving such satisfying splendor on a bed of homemade pasta for a truly memorable dining experience. Of course, you can substitute store-bought, but it does not even come close to my pasta recipe.
Here’s a wonderful tip. Once you boil your pasta, do save some of that water to later add to your finished product. This will thicken and moisten your pasta in the process.
As you might guess, I adore mushrooms and cook with them a lot. I also make a sensational Mushroom Linguine recipe that I urge you to try as well.
1 lb. of fettuccine or homemade pasta
1/4 cup of olive oil
12 oz. of fresh mushrooms, cleaned and sliced.
1 small onion, finely chopped
3 cloves of garlic, finely minced
1-1/2 cups of evaporated skim milk
1/2 cup of plain Greek-style yogurt
2/3 cup of grated Parmesan cheese
1 teaspoon of dried basil
1/2 teaspoon grated lemon peel or 1/2 teaspoon of lemon
1 teaspoon of salt
1/4 teaspoon of black pepper
Brown your chopped onions and garlic in the olive oil until golden.
Next, add the chopped mushrooms and continue browning.
Cook the pasta.
As the pasta cooks, prepare the white sauce. Measure the milk, yogurt, basic, cheese, salt, pepper, and lemon peel and mix well before adding to the skillet with your browned vegetables.
Drain the pasta and add to the mixture, heating through just to warm.