Heart-Healthy Spaghetti with Cheese Sauce
Indulge in comfort food without compromising your health with this Heart-Healthy Spaghetti with Cheese Sauce! This wholesome recipe features fiber-rich whole-grain spaghetti paired with a creamy, velvety cheese sauce made from low-fat mozzarella, Parmesan, and unsweetened almond milk. Enhanced with a touch of garlic and the option to add nutrient-packed fresh spinach, it’s a flavorful, guilt-free twist on a classic. With just 10 minutes of prep and a quick cook time, this satisfying dish is perfect for busy weeknights. Garnish with fresh parsley for a bright, elegant finish and enjoy an easy, nutritious meal that’s as delicious as it is good for you. Ideal for those seeking heart-healthy, low-sodium, and lower-fat pasta recipes!
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Recipe Information
Ingredients
- 12 ounces whole-grain spaghetti
- 1 cup low-sodium vegetable broth
- 2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 1 cup low-fat shredded mozzarella cheese
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 cups fresh spinach (optional, for added nutrients)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 0.25 teaspoon ground black pepper
- salt (optional, to taste)
Instructions
Bring a large pot of water to a boil. Cook the whole-grain spaghetti according to the package instructions, omitting any added salt, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the rest and set the pasta aside.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
In a small bowl, whisk together the cornstarch and 1/4 cup of the unsweetened almond milk until smooth. Set aside.
Add the low-sodium vegetable broth and the remaining 1 3/4 cups of almond milk to the saucepan with the garlic. Heat the mixture, stirring occasionally, until it starts to steam but does not boil.
Slowly whisk the cornstarch mixture into the saucepan, stirring constantly to prevent lumps. Continue to cook the sauce over medium heat for 5-7 minutes, or until it begins to thicken.
Reduce the heat to low, then stir in the low-fat shredded mozzarella and Parmesan cheese. Continue stirring until the cheese has fully melted and the sauce is smooth. Add ground black pepper and a small pinch of salt if desired.
If you're adding spinach, stir it into the cheese sauce now and cook for an additional 2 minutes until wilted.
Toss the cooked spaghetti with the cheese sauce in the saucepan, adding a small amount of the reserved pasta water if the sauce is too thick.
Divide the heart-healthy spaghetti among 4 plates or bowls. Garnish each serving with a sprinkle of fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 13.5 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2921 mg | 225% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2150 mg | 46% | |
*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.
