So this is what I made with my super successful homemade vegan fettuccine pasta from scratch – I converted it into a skinny/low calorie Alfredo pasta recipe. I love how creamy this white sauce tastes and to get a good texture, I used spinach and sweetcorn – which is one of the hit combos at my home. I love how the colors work on this recipe – loads of white with specks of yellow and green. Although I love a cheesy Alfredo sauce, making something very rich for a weekday dinner every week would be impossible. That’s when this low calorie recipe was invented. This is a zero cheese Alfredo sauce, nonetheless very creamy. Also, by using this recipe there is zero chance of your sauce turning lumpy. You would have a smooth, silky sauce in less than ten mins that uses no butter or cheese. All that would be left to do is sauté the vegetables and mix it with the sauce. Stir everything together with the fettuccine pasta – yumm!
To make Low Cal Creamy Spinach Sweetcorn fettuccine Alfredo Pasta
What I used –
- Toned Milk, 2 cups + 1/4th cup
- All-purpose Flour, 1.5 tbsp
- Olive Oil, 1 tsp
- Spinach Chopped, 1 cup
- Sweetcorn Kernels, ½ cup
- Finely Chopped Garlic, 1.5 tsp
- Finely Chopped Onions, ½ cup
- Black/White Pepper Powder, ½ tsp
- Red Chilli Flakes, ½ tsp
- Mixed Dried Italian Herbs, 1 tsp
- Cooked Fettuccine Pasta, 2 cups
How I made –
1. In a nonstick pan, bring 2 cups of milk to boil. In the remaining 1/4th cup milk, mix the all-purpose flour. Bring this mixture to the boiling milk, stir well. Keep the flame on low.
2. In about 3-4 mins, the sauce thickens. Add the pepper powder and salt required for the sauce. Mix well. When the sauce coats the spoon and forms an even layer, it’s of the right consistency. Switch off the heat. Keep it aside.
3. In another pan, heat oil. Add finely chopped garlic. Fry for 10 secs. Add finely chopped onions and fry until translucent. Add finely chopped spinach and sweetcorn kernels.
4. Fry the vegetables for 2-3 mins until the spinach slowly changes color and wilts. Add salt required for the vegetables. Also add the dried Italian herbs and red chilli flakes. Fry for another minute or two until the raw smell is gone. Mix the sautéed vegetables with the prepared white sauce. Mix well.
5. Bring the cooked fettuccine and Alfredo sauce together. Mix well. If the sauce is too thick, add few tbsp of the water used to cook the pasta.
6. Serve hot-hot immediately 🙂
- The alternative method to make white sauce is to heat a tsp of oil/butter, fry the all-purpose flour until nice aroma comes up. Mix it with milk and whisk very quickly so as to not form lumps. This method is a bit tricky as the mixture can turn lumpy in a matter of seconds.
- Additionally, a cube of cheese can be added to the prepared Alfredo sauce.
- Instead of olive oil, butter can be used to sauté the vegetables.
- Adjust spice levels as per preference.
- Instead of spinach or sweetcorn, white button mushrooms or green/yellow zucchini can be added.
- If desired, grated cheese can be added on top.