This Alfredo sauce without heavy cream recipe is smooth, garlicky, cheesy, and perfect for coating your favorite pasta. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe uses everyday ingredients but still gives you a luscious, velvety Alfredo sauce. It’s lighter than the classic sauce but just as satisfying.
INGREDIENTS FOR THE SAUCE
– Butter
– Garlic
– All-purpose flour
– Milk
– Italian seasoning
– Dried mustard powder
– Salt
– Black pepper
– Parmesan cheese
Heat a medium saucepan over medium-high heat. Melt the butter, then add minced garlic. Cook for about 1 minute, until fragrant but not browned.
STEP 1: COOK THE GARLIC
STEP 2: MAKE THE ROUX
Whisk in the flour until fully combined. Continue whisking to remove any clumps—this is your thickening base.
STEP 3: ADD THE MILK SLOWLY
Slowly pour in the milk while whisking continuously. Bring to a gentle boil, whisking often, then reduce heat to low.
STEP 4: ADD SEASONINGS AND CHEESE
Whisk in seasonings and Parmesan cheese. Continue whisking until the sauce becomes silky, smooth, and thickened.
STEP 5: SERVE OR STORE
Pour over freshly cooked pasta and toss to coat.
If storing, let the sauce cool completely before transferring to mason jars or containers. Keep refrigerated up to 5 days.
PRO TIPS
- Use whole milk for rich, creamy texture
- Whisk constantly while preparing to keep the texture velvety smooth
- Fold in spinach until wilted for a spinach Alfredo sauce
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.