CHEESY ALFREDO RECIPES

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CHEESY ALFREDO SAUCE SUPREME RECIPE - FOOD.COM



Cheesy Alfredo Sauce Supreme Recipe - Food.com image

The cream cheese is what makes this sauce special, for the best results use only butter and heavy whipping cream.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil (not olive oil)
1 -2 teaspoon fresh minced garlic
1 (8 ounce) package cream cheese, cut up in small pieces and slightly softened
2/3-3/4 cup grated parmesan cheese
1/2 cup butter (no substitutes)
1/2 cup whipping cream (unwhipped)
milk, for thinning sauce
fresh ground black pepper (optional)
salt (to taste) (optional)

Steps:

  • In a large saucepan, lightly saute the garlic for about 3-4 minutes but do not brown.
  • Add in the cream cheese, Parmesan cheese, butter and whipping cream; whisking constantly until smooth.
  • Add more milk if the sauce is too thick.
  • Stir until the sauce is very hot (bring just to a boil).
  • Season with black pepper to taste.
  • Toss fettuccine lightly with the sauce, coating well.
  • Sprinkle with extra Parmesan cheese if desired.

Nutrition Facts : Calories 633.4, FatContent 65, SaturatedFatContent 36.1, CholesterolContent 178.9, SodiumContent 651.3, CarbohydrateContent 4.1, FiberContent 0, SugarContent 2, ProteinContent 10.7

CHEESY VEGETABLE PASTA ALFREDO RECIPE | EATINGWELL



Cheesy Vegetable Pasta Alfredo Recipe | EatingWell image

This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2 1/2 hours from start-to-finish. It's full of vegetables, whole-grain linguine and of course, lots of cheese!

Provided by Diabetic Living Magazine

Categories     Healthy Linguine Recipes

Total Time 2 hours 30 minutes

Number Of Ingredients 12

8 ounces fresh green beans, trimmed and halved crosswise
2 cups fresh button or cremini mushrooms, sliced
½ medium head cauliflower, cut into large florets
1 9-ounce package frozen artichoke hearts, thawed
2 medium carrots, thinly sliced (1 cup)
1 medium onion, chopped (1 cup)
1 cup fat-free evaporated milk
1 5 to 6.5-ounce container light semisoft cheese with garlic and fine herbs
1 cup shredded Parmesan cheese (4 ounces)
6 ounces dried whole-grain linguine
1 cup cherry tomatoes, quartered or halved
Shredded fresh basil

Steps:

  • In a 4- to 5-quart slow cooker combine green beans, mushrooms, cauliflower, artichoke hearts, carrots and onion (see Tip). Pour evaporated milk over all in cooker.
  • Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 to 2 1/2 hours.
  • Add semisoft cheese and Parmesan cheese to cooker. Cover and let stand for 5 minutes. Stir gently until cheese is melted. Cook linguine according to package directions; drain. Use kitchen shears to cut up cooked linguine in a few places. Add linguine to cooker and toss to coat. Divide pasta mixture among six serving plates. Top each serving with tomatoes and basil.

Nutrition Facts : Calories 343.5 calories, CarbohydrateContent 38.6 g, CholesterolContent 31.2 mg, FatContent 11.3 g, FiberContent 8.5 g, ProteinContent 18.6 g, SaturatedFatContent 6.9 g, SodiumContent 547.3 mg, SugarContent 8.4 g

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