Heart-Healthy Spaghetti with Alfredo Sauce
Indulge guilt-free with this Heart-Healthy Spaghetti with Alfredo Sauce, a wholesome twist on the classic comfort food. Crafted with whole-grain spaghetti and a luxuriously creamy sauce made from unsweetened almond milk, low-fat cream cheese, and nutritional yeast, this recipe packs all the flavor while keeping the fat and calories in check. Infused with the aromatic warmth of freshly sautéed garlic and a hint of Parmesan, this dish is thickened to perfection with a cornstarch slurry for a silky finish. Quick to prepare in just 30 minutes, it’s a weeknight dinner that’s as nourishing as it is satisfying. Top with freshly chopped parsley for a vibrant touch and enjoy a healthy, hearty meal that feels indulgent but celebrates balanced nutrition. Perfect for anyone seeking a lighter, creamy pasta recipe without sacrificing taste!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in the nutritional yeast, freshly grated Parmesan cheese, black pepper, and salt. Whisk the mixture until smooth and creamy.
Step 5
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.
Step 6
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.
Step 7
Toss the cooked spaghetti into the Alfredo sauce, ensuring every strand is evenly coated.
Step 8
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
| Serving size | (1023.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1046.0 |
| Total Fat 44.5g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 44.5mg | 0% |
| Sodium 1473.3mg | 0% |
| Total Carbohydrate 121.7g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 7.3g | |
| Protein 41.0g | 0% |
| Vitamin D 177.7IU | 0% |
| Calcium 1136.5mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1290.3mg | 0% |
Source of Calories