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. :(
Quick Fettuccine Alfredo
From EatingWell: March/April 2014
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.
5 Reviews for Quick Fettuccine Alfredo
Using almond milk instead of water vastly improves the taste while keeping it healthy.
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.
Everything was looking good until it came time to add the pasta to the sauce... it turned into this curdled watery mess. Really gross.