Mandie's Fettucine with Creamy Low Sodium Alfredo Sauce

Mandie was craving pasta and loves a creamy sauce. She asked Izzie and I to try to come up with something, This is what we came up with and we added 1/2 cup of sliced mushrooms in the sauce while it was cooking.

Updated at: Thu, 17 Aug 2023 06:39:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories279.4 kcal (14%)

Total Fat3.8 g (5%)

Carbs49.9 g (19%)

Sugars5.2 g (6%)

Protein11 g (22%)

Sodium214.2 mg (11%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

16 ozwhole-grain fettuccine

dried

¼ cupfat-free milk

1 ¼ cupsfat-free milk

2 ounceslow fat cream cheese

2 Tbspall purpose flour

2 clovesfresh garlic

chopped

¼ cupgrated parmesan cheese

1 cupnonfat milk

2 tspfresh lemon juice

⅛ tsppepper

white preferred

2 Tbspfresh parsley

finely snipped

¼ tspsalt

I used Himalayan pink

1.5 TbspParmesan cheese

grated, or shredded, divided use

½ tspSeasoning

Dash, I used Garlic and Herb

½ tspdry mustard

Instructions

Step 1

Cook the pasta using the package directions, omitting the salt. Don't salt the water. Drain and keep warm.

Step 2

In medium saucepan whisk together 1/4 cup milk and the flour until smooth. Add cream cheese and garlic and cook over medium heat until cream cheese melts.

Step 3

Whisk in the remaining 1 1/4 cups milk. Bring to a boil. Cook over low heat for about 5-10 minutes, or until thickened, stirring constantly to keep the sauce from sticking to the bottom of the pan.

Step 4

Stir in 1/4 cup Parmesan, lemon juice , dry seasoning, dry mustard, and pepper.

Step 5

Pour the sauce over the pasta. Sprinkle with the parsley, salt, and remaining 1 1/2 tablespoons Parmesan