No Cream Alfredo Sauce Recipes

CREAMY ALFREDO SAUCE

Creamy Alfredo Sauce image

This is a great quick and easy recipe that your family will love! You may add more Parmesan, garlic, and salt to taste. You can easily add anything you like (i.e. grilled shrimp, chicken, etc.). I also love pouring this sauce over pasta with sauteed peppers.

Provided by Veronica Becerra

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter, or more to taste
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons grated Parmesan cheese (such as Kraft®)
2 cups milk
1 ½ teaspoons Italian seasoning
1 teaspoon salt, or to taste
1 pinch ground black pepper

Steps:

Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 12.6 g, Cholesterol 42.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 9.3 g, Sodium 751.8 mg, Sugar 5.8 g

NO-CREAM ALFREDO SAUCE

No-Cream Alfredo Sauce image

I make my alfredo sauce with evaporated milk from the pantry instead of fresh cream from the supermarket. My family enjoys this convenient and delicious sauce often. They claim to like it even better than restaurant alfredo sauce! I hope you'll also enjoy it.

Provided by Debs Recipes

Categories Sauces

Time 5m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) can evaporated milk
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken piece (optional)
hot pasta

Steps:

Shake together powdered and evaporated milks; set aside.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.
Reduce heat; add parmesan cheese and garlic salt; stir until melted.
Thin sauce to desired consistency by stirring in up to one half cup milk.
Add optional mushrooms and/or chicken pieces; heat through and serve over hot pasta.

Nutrition Facts : Calories 280.1, Fat 20.4, SaturatedFat 12.7, Cholesterol 63.9, Sodium 390.7, Carbohydrate 12.2, Fiber 0.1, Sugar 1.4, Protein 12.5

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