In just minutes you can easily make this restaurant quality Alfredo sauce at home. And let’s not forget, unlike what we’ve been told for many years, we shouldn’t be afraid of these “good fats.” So don’t waste any time giving this tasty and inexpensive sauce a try poured over some whole-grain noodles and lots of fresh seasonal veggies. It would also work well in a “white lasagne” or extra creamy macaroni dish. No matter what, you just cannot go wrong when you start with fresh cream and butter!
Super Easy Alfredo Sauce
Adapted from Essentials of Classic Italian Cooking
Ingredients
- 1 lb whole-wheat pasta, boxed or homemade
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 2/3 cup parmesan cheese, freshly grated
- salt, to taste
- pepper, to taste
Instructions
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In a large pot, boil the pasta according to package directions
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Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
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Once the cream and butter start to thicken (after a couple minutes) turn the heat off.
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When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture.
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Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese.
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Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.
Recipe Notes
We recommend organic ingredients when feasible.
You simply MUST try the Himalayan pink salt and organic peppercorns from Sustainable Sourcing (here’s their website: https://secure.sustainablesourcing.com ). I have started using it in all my recipes, and have been so impressed by the flavor it brings to everything! Thanks for posting your recipe–I know what I’m making for supper tonight–KEEPER!!!
We made this tonight— I even added some pesto to imitate a favorite of mine from a local restaurant. We had artichokes and baked chicken as our toppings. Everyone loved it- thanks!!!
Saute a few sliced mushrooms in the butter at the beginning for an even yummier dish!
I have started using it in all my recipes, and have been so impressed by the flavor it brings to everything! so Please log on our website for Jaipur Property
Yum! Making this for dinner tonight but I am adding some chicken. Thanks for the recipe!
I’ve been making Alfredo sauce like this for years. Just want to say that half-n-half works just as well as heavy cream with fewer calories. Try it!
Why not try non-fat condensed milk instead of heavy cream. The results are still quite good!
Don’t be afraid of a little cream…good fats in moderation can be good for you!
We’ve made this twice now and added grilled chicken and some steamed broccoli. It was easy and a hit!
Youre so cool! I dont suppose Ive learn anything like this before. So nice to find someone with some authentic thoughts on this subject. realy thanks for beginning this up. this web site is something that is needed on the internet, somebody with somewhat originality. useful job for bringing one thing new to the internet!
I made this tonight for my family(husband, 2 sons: 6 and 16mos) and they LOVED it. My 6 year old said, “make this again.” He had 3 helpings tonight. Thank you!!!:) Just love your site.
Love homemade alfredo sauce! I used to use cream, but found another recipe I love, that doesn’t call for cream! Does this sound bad for you?:
1 pkg cream cheese (I buy the neufchatel kind, is that bad?)
1/4 c unsalted butter
1 cup milk
1 1/4 c parmesan cheese
garlic to taste
basil/or other Italian seasonings to taste
Heat first 3 in pan and wisk until smooth. Add cheese and spices. Wisk until smooth.
I made this for dinner tonight and it was delicious! I added some leftover chicken and sauteed mushrooms, carrots and summer squash and it was perfect! I will be adding this into my regular dinner rotation. Thanks for a wonderful recipe!
THIS RECIPE DID NOT COME OUT WELL AT ALL. THE PARMESAN CHEESE CLUMPED INTO ONE BIG BALL AND THE ALFREDO SAUCE WAS EXTREMELY RUNNY. WHAT A DISAPPOINTMENT
I am loving this recipe! And as a matter of fact, I am loving 100 days of real food! I really enjoy cooking almost every recipe I’ve done. Thanks so much for the meal plans!
This is the alfredo we eat at our house, too, and it is so good! You have to use real parmesan (not the powdery stuff in a can). Even at that, I did one time have it clump as Abby described. I’m not sure why, because it’s the only time it’s done that. I wonder if maybe the liquids weren’t hot enough yet.
@Sheryl – Condensed milk is not real food.
Usually once the alfredo sauce is hot enough is when you add the cheese and whisk CONSTANTLY until all homogenous. I make alot of homemade mac n cheese, and this is what happens if not hot enough…
Hi! I’m new to your site and I love it! So inspired by it! I’ve been making Alfredo for awhile (though now trying to switch to organic ingredients) and for those who said it clumped, you have to actually grate the cheese off of a block, if you buy pregrated (like Kraft green can) it just won’t melt right. Thanks so much for your site! I’ve already made the carnitas, crock pot chicken, stock, and granola and love them! However, my 2 and 4 year old are goldfish addicts and the wouldn’t eat your cheesy crackers I made…. I thought they were good! Might have to cut them into fun shapes next time. Looking forward to trying more things, THANK YOU! :)
I made this tonight with some whole wheat fresh pasta I picked up at Trader Joes. I would definitely make it again with a different pasta (it smelled and tasted like glue) and next time I will try some garlic and mushrooms when a sautée the butter. I liked this recipe because it is quick and easy!
I was under the impression that all of the good fats came from vegetables. How are cream and butter good fats?
Cream and butter from properly raised/fed cows is nothing to be scared of while of course veggies are always good too…here’s a post with more info: https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/
An even tastier & simple Alfredo sauce: Simmer 4 peeled garlic cloves in 2 cups of heavy cream for 10 minutes. Remove the garlic & stir in 3/4 cup grated Parmesan. Delicious!
I’m going on a 24 day rafting trip and want to use this recipe to feed 16 people late in the trip. I’m going to need to use canned chicken as fresh chicken will not last that long in a cooler. Is it possible to add the canned chicken to the sauce and pour it onto the pasta or should I still mix it all together in one large bowl. Any comments would be appreciated and any thoughts as to ingredient amounts for 16 hungry rafters? Thanks.
I would just add the chicken on top after you make the sauce and mix it with the pasta…good luck!
This is an amazingly good recipe. My whole family loves it. For a change I add cajun seasoning to it, add sauteed chicken and plate over noodles. My family can’t get enough of it. I also made homemade toated ravioli and we used this as a dipping sauce.
Wow! Made this tonight and it was great! Easy and simple ingredients. I threw in fresh spinach leaves at the end and they wilted as I mixed. Loved it!
I made this tonight. My 5 year old daughter and I scarfed it down. In a separate pan I sauteed some frozen shrimp and mushrooms. I also added some organic frozen peas at the very end. Delicious! I was really craving our local favorite italian restaurant but this was just as good! (Minus having someone serve it to you and do all the clean up :)) Thank you for all that you do!
I just finished making this…it was good but there wasn’t enough sauce…now I admit I do like my pasta to drown in my sauce…but this wasn’t enough for my hubby…who is a sauce minimalist….wonder what I did wrong
You could just double the sauce next time if you prefer more.
I had the same issue. I don’t like a lot of sauce myself anyway but there wasn’t enough to even coat the 1lb of pasta the recipe called for. So I whipped up another batch since it’s so easy to do and that turned out great.
This was really good. We added peas and shrimp to it and added a little extra grated parmesan on top, delicious.
Have you ever tried making extra and freezing it? SO excited to try this, especially because I already have all of the ingredients in my fridge :)
I’ve been told that real cream based sauces don’t freeze well. Hopefully someone else knows a trick!
Hi Jennifer. No, our team has not tried freezing this before, but it might work. If you decide to try it, let us know how it turns out. Jill
I make Marcella Hazan’s fettuccine all’alredo quite often. The secret is to use real parmigiano reggiano. That’s what gives the dish its flavor. Do not use the Parmesan in the green can! I cook a lot from Marcella’s Classic books- the tuscan meatloaf, lentil soup and bolegnese sauce, greens beans, and sauteed peas are on regular rotation at our house.
what about adding cream cheese to recipes?
To this one or in general?
well in general, because I know that you can add cream cheese to things to both give flavor and add creamy-ness
This is exactly how I cook mine! Except I add about 4 small cloves of garlic and 1 tbs of minced onion (fresh). Everyone always raves about it. Very easy and very yummy!
Amazing! So good with sauteed mushrooms on top. Have to admit, I’m not “all organic” yet but I can’t believe how easy it is to eat real food. Best part, I think I have enough for lunches and a dinner to spare! Take that, Dangelo’s!
I made this last night and doubled the sauce. I messed up a little while making it (adding all the cream at first, oops!), but it still came out wonderful! Much better than from a jar! :) Although I like a lot of sauce so next time I’ll probably triple it, or only use half the noodles (we have leftovers, but I’m not sure if it keeps well?). Thanks for the recipe, I’ll definitely be using this over the jarred kind from now on!
This is a family favorite! True but really I’m just testing the new recipe rating functionality. Jason Leake
Thanks for the recipe! I added 4 oz. Horizon cream cheese and it made the sauce thick and saucy. I have made alfredo before and it never seems right, it absorbs into the noodles and there’s never any sauce. Cream cheese did the trick! I also added steamed broccoli and carrots to mine.
Easy and delicious! I used pecorino Romano cheese instead and canned what I did not use. It does thicken upon standing. I’m so happy I found this recipe; pasta Alfredo is my favorite and now I can make it at home.
Not only was this recipe AMAZING, it was so easy!! Thank you for this recipe!!
Sounds yummy! My recipe is a little different, adding in a cup of milk, garlic, and a small bit of fontina (fontinella) cheese to get a good (olive garden) flavor.
I made this tonight and it was sooo good. I cannot tell you how excited I am about the fact I can make my own Alfredo sauce. I did not add all the noodles due to what everyone else said about sauce not being enough.
Ok, so this may be a silly question, but if you are just going for the sauce and not the noodles.. do you just follow the recipe and just add in the last part of the cream and cheese and thats it? or do you add all the cream at first and then just add the cheese by itself at the end? Thanks!
H Brandi. If you are just making the sauce and not adding noodles, you can go ahead and add the second part of the cream after thickening the first part. ~Amy
I like to sautee some fresh GARLIC in the butter. YUMMO.
I can appreciate the fact that whole fat organic dairy is the way to go for the decreased processing and sugar content. My problem is that my digestive system, especially my gall bladder, acts up with full fat food. It’s just not worth eating it due to the aftermath. In this situation, what do you recommend for substituting for the whipping cream? I have substituted non-fat half and half in alot of recipes up to this point, but it is full of artificial ingredients. Thanks.
Hi Nancy. I wish I could help more with this. We obviously have not tried making a low fat whipped cream. I did a quick search and found various recipes (from light cream to 2% milk and cream cheese) which seemed to work to greater or lesser degrees according to comments. You know what your body needs and will have to evaluate which one might work best for for you. Just try to find the most real ingredients possible. Again, wish I had a quick and easy answer! ~Amy
Restaurant quality, only better!! I made this following the recipe for the most part. I used regular cream because I didn’t have heavy cream, and I tossed in minced garlic cloves and a large handful of spinach. I also added a very small pinch of cayenne pepper to the cream as it was in the pan. I topped this off with grated sharp cheese…just a small amount sprinkled on top of the finished product. My hubby was amazed and my super picky 9 year old had seconds! Excellent taste and texture! 5 stars!
Really gooooood. I have always made alfredo sauce a bit different but i think I may like this better.. I used to include ricotta and I think I may try a small amount next time but I really love this!! I was afraid that the sauce would not be enough for that amount of pasta because of some of the reviews so I just used half the amount of pasta and it was perfect for me! Thank you
Really good. My family enjoyed this with broccoli and chicken. Will file away to repeat in future. Thank you!
I have not made this one yet but last night I made Alfredo and it had 2tbls cream cheese, 1 stick of butter, and half pint of heavy cream all melted on low heat. Then add 3/4 cup parm cheese (I used fresh mixed with grated) and 1tsp garlic(I added more garlic powder because I love garlic and stir on low for 15 mins. It tasted amazing!! I put it on pizza with cooked spinach, and canned artichokes. Everyone loved it!!! I’ll have to try this recipe soon!!
what is the 1lb box of or? is that a typo or is that a real ingredient? lol may be a silly question.
Hi Natasha. It is: a 1 lb box or homemade 100% whole wheat pasta. ~Amy
This is a beautiful website and I love the idea of eating real food and feeding kids real food. But I’m concerned about all the animal products in your recipes. Almost all animal products like the butter and cream listed here are highly processed, even when you buy organic. 95% of all meat, eggs and dairy in grocery stores are from factory farms. When you choose organic you exclude the antibiotics, hormones and pesticide-laden animal food however the food is still highly processed and unnatural. (And that doesn’t take into consideration the cruelty involved with meat, eggs and dairy, if you care about the ethical side).
I hope you will consider creating recipes with more real ingredients: fruit, vegetables, grains, nut, seeds and less processed ingredients. We all thrive when we eat cleaner!
Hi Jocelyn. The Leakes strive to eat organic pastured eggs and organic meats and cheeses from grass-fed cows purchased from local farmers. Have you seen these posts:https://www.100daysofrealfood.com/2010/05/10/you-are-what-you-eat-eats-too/, https://www.100daysofrealfood.com/2012/06/18/cheese-and-other-dairy-products-are-they-processed/, and https://www.100daysofrealfood.com/2013/02/25/egg-labels-whats-to-look-for/? Fruits, veggies, whole grains, seeds and nuts are a very big part of their diet as well. ~Amy
SO GOOD. Three simple ingredients: Butter, cream, cheese. Would definitely make again. Thank you!!!!
I have made this for my family many times and it is always a big hit! This time I added fresh minced garlic at the end and it is delicious!
I have my kids help meal plan with me. This is my sons favorite meal, he says we can have it Monday and again on Friday. Thank you for getting this mom who didnt think she was doing that bad either on a better path. (and taking my kids with me)
Delicious!!
Just made this tonight and I have to agree…..its a keeper!!!!! Unfortunately my 12 yr old did not like it though but after reading it again, I realized I forgot to add the pasta to the Alfredo so probably why mines was pretty thick.
Thanks so much for this recipe to try! I was pacing while cooking in anticipation of eating such a special treat, and my 2 year old and 4 year old declared “yummy!” and “thanks Mom! wow, you are the best cook!” (no joke) My husband looked like he was getting away with something and ate it all up quickly with a grin of glee. THEN. Unfortunately, the reality of how far this is from our typical diet set in – we eat whole foods and dairy, but not a ton of cream. Relentless toots and a diaper I could have done without. =) My 4 year old asked me not to make it again, lol. I echo every one’s praises of how amazing this tasted, but I wanted to add my own two cents to proceed with caution if eating a heavy cream and butter sauce is outside your norm. I should have used more sparingly. =) We aren’t lactose intolerant and it did taste amazing… and, honestly, it was worth it. Once. =)
I made this tonight…added 3 cloves minced garlic and doubled the sauce recipe. served with sauteed mushrooms and spinach. OH MY GOODNESS! I almost fell out of my chair, this was so good!!! I’ve only ever made alfredo sauce using lowfat cream cheese, and boy, was I missing out!! This was SO delicious!!! and perfectly easy for a Friday night when you don’t feel like cooking!
Hello. I looked for the ingredients and found heavy cream and whipping cream…but not heavy whipping cream. Which one should I use? Thanks!
Hello. They are essentially the same thing. Heavy cream and heavy whipping cream both have a 36% (at least) milk fat content. ~Amy
Great recipe. You’re right, adding a healthy handful of veggies and whole grain pasta is a wonderful way to make this creamy delight even healthier. Sprinkle a little Parmesan cheese on top for an extra cheesy bite.
What brand of heavy cream do you use? I can’t seem to find any without weird additives
Hi Brianna. My Organic Valley Heavy Whipping Cream does not have any additives listed. I’ve bought additive free cream at Trader Joe’s, too. ~Amy
I apologize if this has already been asked, but what is the reasoning for why you make most sauce, add the pasta, and add the rest of the sauce? Why not just make all of the sauce at one time and then pour it over the noodles?
Audrey – It’s just to make sure it all gets blended well, but you could definitely try your shortcut method!
clearly, this recipe doesn’t need more raves – but i had to! so yummy!
Loved this recipe! Check out my blog at http://healthyandhappywellness.blogspot.com :)
I add a small dash of grated nutmeg for that authentic Alfredo flavour. I also make it with sliced mushrooms (I sauté them in the butter with lots of fresh ground pepper, and then add the cream, grated parmigiano-regiano cheese and nutmeg. Delicious!
What brand of organic whipping cream do you use? I haven’t been able to find any that doesn’t contain carrageenan. What do you think is the best choice – organic with carrageenan or non-organic with all the other downfalls? Love your site – thanks for all the great tips, recipes, and ideas!
Hi Amanda. Organic Valley (pasteurized not ultra pasteurized) does not have it. And, here is a longer list of whipping creams without carrageenan: http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/. ~Amy
This is the exact recipe I use! Love it :) I usually add chicken breast which I have sautéed with a little evoo and garlic. Soooo yummy!
I accidentally picked up heavy creamer instead of the whipping cream for the alfredo sauce recipe . Will this still work in the recipe? Can’t say I have ever really used either one a whole lot to know. Thanks!
Hi there. It will work with a little difference in the consistency. :) ~Amy
This recipe was delicious! I added a few strands of fresh asparagus, broccolli crowns, and baby shrimp to the sauce before adding the pasta. My son gave me a thumbs up and my husband liked it too! Definitely making again!
I made this for dinner tonight and it was amazing!!! My kids loved it, too! I steamed some fresh broccoli and added it after I mixed the noodles in with the mixture. Thanks for the delicious recipes! :)
I used half a box pasta instead of a whole box and added broccoli and diced chicken. My husband had thirds and my four and two year old had seconds. I am an Alfredo snob and this was excellent! I’m trying to think of ways to improve and I can’t think of a single thing (except for halving the pasta)!
I have never rated a blog recipe before but this one went over SO WELL with my WHOLE FAMILY that I just have to thank you! Per some of the comments I decided to add just a bit of minced garlic (about 1 tsp) and a dash of nutmeg. The Parmesan cheese took longer to melt than I anticipated, but other than that, this recipe was great. It’s simple but tastes elegant.
All the thick cream I can find has either gelatin or vegetable gum in them which is what is used to thicken the cream. Is either of these ok or should I be looking for 100% thick cream. Does this exist.
Hi Shayne. This will help: http://www.toxinless.com/heavy-cream. ~Amy
I’ve been making this since I was a little girl and now it’s my little girls favorite! We add a little nutmeg and pepper- so yummy!
Do you think this sauce would freeze ok if it was mixed with shredded cooked chicken and broccoli? Thanks!
Hi Rosemary. It should freeze well. :)
Do you think I could use whole milk for this? I love this recipe but don’t have heavy cream on hand.
Hi Sarah. We are rarely able to answer recipe questions in real time. Did you try it with whole milk? ~Amy
Absolutely delicious! Thanks for posting!
I love making this sauce. However, I find that when eating leftovers or attempting to reheat sauce from the freezer, the butter separates out, changing the flavor, consistency, and texture. Any advice?
Hi Megan. I’ve found that, as well. It gets a little grainy, too. I haven’t come up with a good solution. Readers? ~Amy
I have been looking for a good–and easy–Alfredo sauce recipe for a long time. This looks like just what I need. I’m especially glad that you recommend pairing it with whole grain pasta. Pinned (twice) and shared on a Facebook page I curate, “Cooking with whole grains & whole foods.”
Thank you! Can’t wait to try it this weekend.
Can half and half be substituted with the heavy whipping cream? I am worried about the saturated fat content of heavy whipping cream. Could someone please enlighten me with the pros and cons, I am new to using heavy cream and don’t know much about it.
Thanks
Hi Sierra. Saturated fat may not be the enemy after all. Check this out: http://drhyman.com/blog/2014/09/08/saturated-fat-get-bad-rep/. Lisa does not shy away from the richness of full fat dairy but if you wanted to sub half and half you could. ~Amy
I’ve been making my alfredo sauce like this for years! My husband loves it :) We usually do a ratio of 1/2 pint cream with about 1-1/2 c cheese. We’ve experimented with different combinations of types of cheese like Parmesan, Romano, and Asiago (use sparingly, it is strong!) and found that we like the combination of parmesan and romano best. I also saute about 3 cloves of fresh minced garlic with the butter (sometimes I add mushrooms here), then pour the cream in. Once the cream mixture is steaming, turn the heat off and add the cheese. You could stir in some spinach and add the pasta in once the cheese is melted. We like using different filled pastas like ravioli or tortelloni and add grilled chicken. So yummy!
Thanks for all of the tips!
This recipe brings me back to basics. I have tried so many alfredo recipes calling for chicken broth, onions, & low fat this and that. I have dumped those old recipes and am keeping this one forever. Also, my kids LOVE it. Thank you.
if you want to make a sauce that’s a little more rich, add 2 egg yolks. Make sure to keep the heat low and stir so the yolks don’t start to scramble. Once heated through and almost boiling it’s ready to eat.
That sounds yummy.
Do you think I can make this sauce and freeze it?
Hi there. You can freeze it but the texture does change somewhat.
Can I use gluten free pasta? or even substitute gluten free for any recipes? I just found out I am Celiac and learning how to cook and eat all over again. I am excited to try this for the first time
Is this a recipe that can be canned or would it go bad?
Hi Anna. I would freeze it.
This sounds yummy but very fattening. Is this really healthy?
Hi Carole. This post might help with some 100 Days perspective: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
This sauce was amazing and so easy to make. My kids absolutely loved it.
I made this today for lunch and added bell peppers, onions, mushrooms and tomatoes. It was delicious and super easy. I was done in 30 minutes and everyone loved it!
This meal was amazing!! My whole family loved it!! I added in 2 cups of cooked and shredded chicken. The chicken came from the freezer so this meal was ready in no time! I just set the chicken and it’s container in bowl with warm to hot water so it could loosen up enough for me to toss into the noodles and sauce mixture. I just had to stir and break up the chicken pieces since it was still frozen. I added 1 tsp. salt and 1/2 tsp. pepper and that seemed to be the perfect amount. I only added about 13 ounces of spaghetti noodles. This meal is a keeper!! Thank you!!
I have made this several times while under pressure (first night arriving on vacation, kids complaining that they’re hungry, etc). It’s so easy and my 2 and 4 year old gobble it up every time. If I want to make it a bit more decadent, I make 1.5 the amount of sauce for the same amount of pasta. Either way, it’s delish!
This was so delicious. My family had one complaint…not enough! I will definitely double recipe when I serve as a main meal to my track-running and hockey-playing teens! They did end up having seconds on salad because they were still hungry, so I’m not complaining!
This was very tasty and super easy. I made some sautéed onions and organic chicken sausage to top it off. Delish!
I made this tonight and it was pretty good. I grilled up some chicken and boiled some broccoli to add in. I also added a couple tablespoons of cream cheese. I panicked at first thinking it was too runny but turning off the heat and stirring for a few minutes thickened it right up. I will definitely make this again!
Hi! Thanks for this recipe! Any ideas on how to make it non-dairy?
Hi Abbey. That’s not something we’ve tried but Silk has a recipe that you might give a shot: https://silk.com/recipes/fast-easy-fettuccine-alfredo. You could make your own almond milk, too: https://silk.com/recipes/fast-easy-fettuccine-alfredo.
What brand of pasta do you typically use ?
Hi Traci. Various organic brands. Just make sure they are 100% whole grain.
Try adding a 1/4 tsp of nutmeg…. Makes a huge difference!
Loved it and kids did too!
I have tried making Alfredo sauce myself before and I can’t find anything in our grocery store called “Parmesan Cheese” other than the stuff in the shaker – which doesn’t melt well. Are you guys finding “Parmesan Cheese” or are you using another kind of cheese?
Hi Karen. We use freshly grated Parmesan. I’ve also used Romano. This bit of info might help: http://www.delcofoods.com/our-products/tips/parmesan-vs-romano-cheese/.
The real Parmesan cheese is usually located in the specialty cheese case, try close to the deli.
Delicious! We add fresh crushed garlic in step 2 and fresh quartered mushrooms in step 3. Kids scarf this!
BTW, this is very close to delicious alfredo I had in Italy.
I love the Alfredo sauce taste, and also the fact that it is so easy to make… which just stressed the fact that I am hungry right now :D
Can I make this the day before for 100 ladies and reheat in convection oven?
Hi there. This will help: https://www.leaf.tv/articles/how-to-reheat-alfredo/.
I have been on a low carb diet since last April and fell off some around the holidays and a cruise in Feb. I wanted to ask you if you have tried the Dayfield pasta and is it really better for you since it is suppose to have some type carb blocker. then the regular wheat pasta which I also like very much.
Thanks,
Carol
Hi Carol. Sorry, not at all familiar with that brand or its claims. We try to stick with 100% whole grains.
This sauce is amazing and tastes so good…my kids love it!! I threw in some frozen mixed veggies and added a side of broccoli. A much healthier alternative to the store bought stuff in a jar!
I’m going to toss this on some zoodles tomorrow night, and top it all off with chicken. Yum!
This dish was simple and yet very delicious. Even my pickiest eaters gobbled it up. Thank you!