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Quick Fettuccine Alfredo

March/April 2014

Your rating: None Average: 3.2 (71 votes)

In this healthy fettuccine Alfredo recipe, the sauce for this classic pasta dish gets a makeover, using yogurt. Although we like to toss this creamy pasta sauce with fettuccine, any whole-wheat pasta can be used.


Quick Fettuccine Alfredo

5 Reviews for Quick Fettuccine Alfredo

04/13/2015
Good taste. HORRIBLE presentation.

Just like the other reviewers, everything was going great until I added the pasta, then the sauce separated into murky water and cheese curdles. EW! I tried heating it for a little while extra to thin the whole thing out...didn't work. Another person suggested adding a little heavy whipping cream, I tried it, added 1-2 tablespoons. It helped with the watery-ness but the cheese is still curdled. It actually tastes pretty good, just a horrible presentation. I have to say, this is my lowest rating recipes, and I make a LOT of Eating Well recipes. SAD FACE. :(

Pretty good taste & relatively healthy
Comments
02/03/2015
Anonymous

Using almond milk instead of water vastly improves the taste while keeping it healthy.

Comments
01/19/2015
Anonymous
Clumpy Cheese

Mine was going fine as well. When I added the pasta to the yogurt mixture the cheese turned clumpy. I tried putting back over low heat and covering but that did not help. Luckily I had some heavy whipping cream on hand. This made it cheese unclump, but of course, did away with the healthy part. The flavor was nothing spectular either.

Comments
07/03/2014
Anonymous
Went horribly wrong at the end

Everything was looking good until it came time to add the pasta to the sauce... it turned into this curdled watery mess. Really gross.

Comments
04/07/2014
Yogurty Noodles

This recipe was quite unsavory. It tasted like Greek yogurt covered noodles. The other spices were masked by the strong taste of the yogurt. We even added grilled chicken and the yogurt was still overpowering.

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