Heart-Healthy Spaghetti with Alfredo Sauce
Indulge guilt-free with this Heart-Healthy Spaghetti with Alfredo Sauce, a lighter take on a creamy classic. This recipe features wholesome whole-grain spaghetti paired with a velvety Alfredo sauce made from unsweetened almond milk, low-fat cream cheese, and a touch of nutritional yeast for a boost of flavor without the excess fat. Garlic infused in extra-virgin olive oil adds aromatic depth, while a cornstarch slurry provides the perfect, creamy consistency. Finished with freshly grated Parmesan and optional parsley, this dish is ideal for those seeking a healthier alternative to traditional Alfredo without sacrificing taste. Ready in just 30 minutes, it’s a delicious, heart-smart choice for busy weeknights or cozy dinners at home. Perfect for pasta lovers aiming to maintain a balanced diet, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces Whole-grain spaghetti
- 1 tablespoon Extra-virgin olive oil
- 3 cloves Garlic, minced
- 2 cups Unsweetened almond milk
- 4 ounces Low-fat cream cheese
- 3 tablespoons Nutritional yeast
- 1 tablespoon Freshly grated Parmesan cheese
- 1.5 tablespoons Cornstarch
- 1.5 tablespoons Cold water
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the whole-grain spaghetti according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water for later.
In a medium saucepan, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Gradually stir in the unsweetened almond milk and bring it to a gentle simmer. Add the low-fat cream cheese and whisk until it has fully melted and combined with the almond milk.
Stir in the nutritional yeast, freshly grated Parmesan cheese, black pepper, and salt. Whisk the mixture until smooth and creamy.
In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly pour this into the sauce while stirring constantly to avoid lumps. Allow the sauce to thicken, which should take about 2-3 minutes.
If the sauce becomes too thick, add a little of the reserved pasta water (a tablespoon at a time) until the desired consistency is reached.
Toss the cooked spaghetti into the Alfredo sauce, ensuring every strand is evenly coated.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 7.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1136 mg | 87% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
