Some people long to take off their work clothes and slip on their shoes when they return from work, but I want to be in the kitchen. My inspiration are busy evenings, as well as pancakes, ice cream and fresh-washed strawberries. There are many other topics that I could write about.
Large pan of Shrimp Alfredo Pasta with Healthy Homemade Alfredo Sauce
After a long day at work, I returned to the office and checked the “dinner” menu. I saw that I had written “shrimp ravioli” on Tuesday. Who am I to change my mind? Pasta was it.
Large pan of Healthy Alfredo Pasta With Shrimp
Confession: I have used jarred sauces to make my pasta. You will hear shrill cries and eye rolls, as well as stone throwing. Yada yada yada. You have to admit that convenience sometimes wins over quality. Just like when you were in high school, a bag of chocolate donut gems was preferred over eggs and toast. Time, is, money.
Before I discovered this recipe, I was a lazy cook who preferred to use the quick and easy route for my pasta. Once you have tried homemade pasta, you will never go back. This version is quick and easy to make, and takes less than 15 minutes to prepare. It also doesn’t require any butter or cream.
Bake sheet with slices from our Cheesy Garlic Ciabatta Bread recipe
Light Alfredo Sauce & Cheesy Garlic Ciabatta
This simple and light alfredo sauce is butter- and cream free. It packs tons of flavor due to fresh garlic, parmesan and pesto. This dish is perfect with a ciabatta roll, which has a light and fluffy texture.
AuthorMinimalist Baker
Pan of Light Alfredo Pasta with a baking sheet of Cheesy Garlic bread
4.84 out of 12 votes
PREP TIME
5 minutes
COOK TIME
10 minutes
TOTAL TIME
15 minutes
Servings
4
CourseSauce, Side
CuisineVegetarian
Freezer Friendly1-2 Weeks
Is it good for 3-5 days?
Ingredients
US Customary – Metric
ALFREDO SAUCE
1 Tbsp extra virgin oil
Minced 3 cloves of garlic
1 cup low-fat milk
1/2 cup vegetable broth (DIY, or store-bought).
2 to 4 tablespoons flour
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese
1 Tbsp pesto (I used Basil)
Optional: 1 Healthy Pinch Red Pepper Flake
10-12 ounces pasta (boiled)
CHEESY GARLIC CIABATTA BREAD
1 ciabatta bread roll
2 Tbsp butter
1 teaspoon garlic powder (or fresh)
1 sprinkle mozzarella and parmesan cheese
Instructions
Preheat oven to 400°F (204 C).
Over medium heat, heat a large saucepan. Once the saucepan is hot, add the olive oil and garlic. Stir quickly to make sure it doesn’t get burned.
Next, add the milk and vegetable broth. Stir.
Next, add 1 Tbsp flour at a while, whisking to reduce clumps. Start with 2-3 Tbsp flour (as the original recipe states) and add more later. Parmesan cheese can be added to thicken the mixture. Stir in salt, pepper, red bell pepper flake, pesto and cheese.
Bring the pasta to a boil in a large pot. Drain the pasta and place in a bowl.
Let the sauce simmer for five minutes at a low heat, stirring every now and then. You can add more flour if the sauce seems too thin. If the sauce is too thick, you can add some milk.
Split your ciabatta rolls in half, and butter lightly. Cut it into thin strips. Add the mozzarella, garlic powder, and parmesan to the ciabatta roll and bake in the oven on parchment paper.
It should take only 5 minutes for it to toast. When cheese has melted and the crust is lightly brown, take it out of the oven.
Pour the sauce into a blender to blend until smooth. Return to the saucepan and add your pasta. Toss immediately.
Notes
*Questions regarding substitutions, equipment or troubleshooting Visit our Recipe FAQ page.
*This is an estimate based on pasta nutrition.
Nutrition (1 of 4 portions)
Serving Size: 1
Calories: 495
Carbohydrates: 62.8g
Protein: 19.5 g
Fat: 18.2g
Saturated Fat: 7.1g
Sodium: 483 mg
Fiber: 1.2 g
Sugar: 3.6 g
Healthy Alfredo Sauce & Cheesy Garlic Ciabatta
This recipe is a must-have for me at least once per week. It’s creamy and delicious, with a hint of cheese, and is surprisingly healthy. It can be served with linguini or penne, but you could also use it with any other pasta. Although meat is not required, I think shrimp or chicken are great additions to this dish.
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