Alfredo Sauce


Alfredo paired with spaghetti squash, pine nuts and broccoli.

In an ongoing push to “Look! Something shiny!” I continue to share my happiness regarding the versatility of white sauce, and I have just one question: Are you looking for an easy alfredo sauce?

Take the basic white sauce and add a few extra ingredients, and you’re covered!

This alfredo is delicious and easy. Thickenthin is not a necessity for this recipe, since the cheese helps to thicken the sauce.

Alfredo sauce
1/4 cup (1/2 stick) butter
1 tsp arrowroot (optional)
1 cup heavy whipping cream
1/4 tsp pepper
1 clove garlic, minced (optional)
1/2 cup mozzarella cheese
1/2 cup grated Parmesan cheese

In a saucepan over medium/low heat in a saucepan, melt butter. Add Thicken/Thin Not Starch, stirring until mixture is smooth and bubbly.
Remove from heat. Add cream, garlic and pepper. Return to heat and bring to a simmer, stirring often. Remove from heat. Add cheeses. Return to heat just until cheeses are liquid, 3-5 minutes.
Makes 1.5 cups alfredo sauce.
Nutritional information per 1/4 cup: Calories: 400, Carbohydrates: 4 g, Fiber: 0 g, Net Carbohydrates: 3 g, Protein: 8 g, Fat: 41 g

Comments

  1. Runundefined says:

    Hey! It's Cary (DaisyHair) on LCF.
    Just wanted to tell you I am so thankful for your recipes. You are such an amazing cook!

    I am making your Alfredo tonight to pour over shredded chicken and a little DreamFields. Thanks so much for all your hard work and totally bodacious blog!.

  2. Tenicia says:

    Just a suggestion, since this is a similar recipe to my alfredo, on how to thicken without that thickening agent…if you melt the butter, add the cream , then simmer the cream and the Parmesan together for about 8-10 mins, it will thicken. Take off heat and then add the mozzarella, and it will be THICK!

  3. Tenicia says:

    Just a suggestion to help thicken without the thickenthin, since this is similar to how I make mine…melt the butter, add the cream, and when it comes to a simmer add the parmesan and simmer for about 8 mins…then take it off the heat and stir in the mozzarella. Guaranteed to be THICK!

  4. can u use xgum or gaur gum to thicken so I don’t have to buy something else?

  5. So delicious!! I followed Tenicia’s suggestion and kept it on the heat for a few minutes after the cheeses melted, I didn’t use any thickeners (no gums no thicken/thin no arrowroot etc.) and it turned out extremely thick. I actually added 1/4c of water to thin it out a bit! I couldn’t believe it was low carb when I tasted it, tastes even better than my old carby alfredo sauce!

  6. I am going to try this soon with shiritake noodles (haven’t tried them before either but I’m dying for some pasta). Wondering how you get from 4 to net 3 carbs with no fiber to deduct? Thanks, Susan

  7. Do you think this would freeze? I want to put together some freezer meals so I was thinking about doing chicken & broccoli alfredo but I don’t want to use creepy canned alfredo sauce. 🙂

  8. This was my first time to use arrowroot. Surprisingly, it was in the bulk spices area of our Food Coop so it wasn’t very expensive. The sauce worked well!

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