Skinny Alfredo Sauce | Lite Cravings | WW Recipes (2024)

FAQs

What can I add to thin Alfredo sauce? ›

The key is to add a little bit of liquid. The most common thinner for any creamy sauce is milk, however, you can also use other liquids like water, broth, or cream. Note that the liquid has to contain moisture so it can actually work, which is why melted butter won't do.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

A classic Alfredo sauce is made from cheese and cream, so while it does have protein and some vitamins and minerals we can certainly use, they come with a lot of fat. As a treat, it's fine, but it is not something that most of us should be eating on a daily basis.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

I always put spinach in my alfredo pasta. The size of the leaves will decrease, which will make the dish look like it has a small amount of veggies but actually it has a reasonable portion. Some others you can try putting in are broccoli, kale, bok choy, peas, zucchini, carrots, mushroom, or asparagus.

Sprinkle in fresh herbs and greens

Some foods just taste better when combined with fresh ingredients, and when it comes to which herbs to add to the Alfredo sauce, the possibilities are boundless. For instance, thyme, basil, oregano, and parsley are a few herbs that pair perfectly with the cheesy sauce.

Fresh herbs

Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

How do you get Alfredo sauce to stick to pasta? ›

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

Marinara sauce is lower in calories and fat, making it a preferable sauce choice for those that are counting calories or on a low-fat diet. It also has more fiber than Alfredo sauce as it contains mostly vegetables. Conversely, high-fat diets are on the rise, making Alfredo an ideal sauce for many consumers.

Alfredo sauce is the epitome of fat - butter, cheese and some places use cream. The fat does slow down the digestive tract and emptying of the stomach so that may be part of the problem.

Remember, though, that béchamel is so easy and forgiving, even if you get the ratio wrong, it's incredibly easy to fix: If yours comes out too thick, just whisk in more milk until the desired consistency is reached; if it's too thin, either simmer it down, allowing evaporation to thicken the sauce up, or cook a little ...

If you find that your sauce is too thick, this is where you can add some of the reserved pasta water, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of the liquid cook off and you'll see the sauce thicken up again. It's pretty resilient to fumbles at this stage.

If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like.

Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly. Heat one minute more to cook the flour thoroughly.