What Makes This Creamy Fettuccine Alfredo Lighter and Healthier
This creamy Fettucine Alfredo recipe delivers a silky texture without milk or heavy cream. Instead, we use a roux (equal parts butter and flour), almond milk and parmesan cheese to create a thick and creamy Fettucine Alfredo sauce that is lighter and healthier than a traditional recipe. Trust me though, it still delivers the creamy indulgent flavor.
Cooking Tips and Substitutions
Pork Loin Chop
In this recipe we use pork loin chops because it was on sale, but you can switch it out for chicken breast if you would prefer.
Savings Tip – Boneless chicken thighs are usually much cheaper than chicken breast, are full of flavor, and are just as convenient to cook.
Usually, Alfredo sauce is made with a mixture of milk and heavy cream. In this case, we are replacing those heavy dairy products with almond milk. In this way, we lighten up the meal but still get a silky smooth creamy sauce.
Savings Tip – Typically milk is much cheaper than almond milk, so if your budget doesn’t allow it, you can easily substitute this ingredient with regular milk or even half milk or cream and water if your budget is extra tight.
On the island Lemons are very expensive, usually at $1 per lemon. To save on this flavor, we use bottled concentrated lemon juice. For marinades, this is perfect and doesn’t affect the flavor in the end.
Savings Tip – Bottle lemon juice from concentrate is a cheaper alternative to fresh lemons. You can also store it in the fridge for future use. If you prefer using fresh lemons, you can squeeze out extra lemon juice in an ice tray and freeze. Using the zest of lemons gives you the fullest flavor and uses the whole fruit. Make each penny work for you.
Real butter is incredibly delicious, but also more expensive. I always use Country Crocks Butter spread as an alternative. We get a huge container for the price of 4 sticks of real butter. I can’t justify using real butter when I can get so much more for my buck with this stuff!
Light Fettuccine Alfredo with Pork Loin Chops
- 3 lbs boneless pork loin chops ($6.25)
- 2 tablespoon lemon juice ($0.06)
- 1/2 tablespoon garlic powder ($0.02)
- 1/2 tablespoon onion powder ($0.02)
- 1/2 teaspoon kosher salt ($0.01)
- 1/4 teaspoon coarse black pepper ($0.01)
- 1/2 teaspoon dried oregano ($0.02)
- 1/4 teaspoon dried basil ($0.01)
- 1/4 teaspoon dried thyme ($0.02)
- 1/8 teaspoon dried cayenne ($0.01)
- 16 oz linguine pasta ($1.99)
- 2 tablespoon margarine ($0.06)
- 4 cloves garlic, minced ($0.20)
- 2 tablespoon flour ($0.01)
- 2 cups almond milk ($0.57)
- 1 cup parmesan cheese ($1.06)
- Additional oil or butter
- Season pork chops with lemon juice, garlic powder, onion powder, kosher salt, coarse black pepper, oregano, basil, thyme, cayenne. Let it marinate in the fridge for 20 minutes.
- Set a large pot to boil with enough salt so that it tastes like the ocean. Add the pasta and cook until al dente. Follow package directions for the recommended time. Pasta should be cooked through but still firm.
- Remove boneless pork chops from the fridge, and let it sit for 5 minutes. You don’t want it to be too cold for the pan, because then it will steam.
- Reserve a cup of cooking liquid and strain the rest of the water out. Run the noodles under cold water to prevent further cooking.
- In the same pot at medium-low heat, add butter and minced garlic. Sauté until fragrant. Add flour to create a paste.
- Slowly add almond milk and raise heat to medium, bring the milk up to a simmer.
- Add Parmesan cheese and occasionally stir until thickened. If it needs help thickening, add some of the reserved water from the boiling pot of pasta. The starch will help the sauce thicken.
- Once thickened remove from heat and stir in noodles.
- In a separate large pan, bring up to medium heat and add a small amount of oil to prevent sticking. Add 2 – 3 cuts of pork chops, making sure not to overcrowd the pan. Fry each side until browned and inside of the meat is cooked through. Use a thermometer to ensure it reaches at least an internal temperature of 145ºF Allow the pork to rest for 5 minutes.