This flavorful light Alfredo sauce comes together in just 20 minutes and is a healthier twist on the classic. It’s so delicious, you won’t even miss the cream and cheese!
INGREDIENTS
- 8 ounces (225g) pasta (such as fettuccine)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¾ cups milk (I used 2%)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup shredded Parmesan cheese
INSTRUCTIONS
- Cook the pasta in a large pot of boiling water according to the package instructions. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Whisk in the flour and cook, stirring constantly, for about 1 minute, until lightly browned.
- Gradually whisk in the milk, ensuring the mixture is smooth and well combined.
- Stir in the thyme, oregano, salt, pepper, and Parmesan cheese. Continue whisking for 3-4 minutes until the sauce thickens slightly.
- Lower the heat to a gentle simmer and keep warm until the pasta is ready.
- Toss the cooked pasta with the sauce, serve, and enjoy!
