Skinny Fettuccine Alfredo

Fettuccine Alfredo doesn’t have to be made with heavy cream to have a silky texture and a lot of flavor. Using low fat milk makes this dish something you can eat any time.

Servings
6
Cook Time
25 MIN
Ingredients
2¼ cups 1% or 2% milk
5 tbsp. butter, divided
¼ cup all-purpose flour
1 pkg. (5 oz.) Borden® Finely Shredded Aged Parmesan Shreds, divided
1 large garlic clove, minced
1/8 tsp. nutmeg, grated
To taste Kosher salt and freshly ground black pepper
1 lb. dried fettuccine
8 oz. mushrooms, sliced
½ cup frozen peas, thawed
Steps
1
MICROWAVE the milk in a glass measure for 90 seconds or until warm, set aside.
2
MELT 4 tbsp. butter in a medium saucepan over medium heat. Add the flour and whisk until the mixture is the texture of wet sand, cook and stir for 1 minute. Slowly whisk in the milk and bring the sauce to a simmer. Stir in 1 cup of cheese, garlic and nutmeg. Season with salt and pepper to taste.
3
COOK the fettuccine according to package directions until it is al dente. Drain the pasta.
4
HEAT the remaining 1 tbsp. butter in a medium skillet over medium-high heat until melted and sizzling. Add the mushrooms and cook, stirring occasionally until the mushrooms have browned, pour off any excess liquid. Do this while the pasta is cooking.
5
RETURN the pasta to the pot it was cooked in and stir in the sauce, mushrooms, and peas. Top with remaining ¼ cup cheese before serving.
Note:
To avoid lumps in your sauce, add the milk in small amounts, whisking after each addition to create a smooth paste. After about 1/3 of the milk has been added, you should have a lump-less mixture and can add the remaining milk more quickly.