I can honestly tell you I have no idea when the last time I ate fetuccini alfredo. My husband orders it fairly often when we go out to eat, but I never make it, because it is typically so unhealthy. All that cream and fat. No thanks!
This Alfredo sauce is made with pureed cauliflower, sauteed garlic and onions, Greek yogurt, a bit of non-fat milk, salt, pepper, and parsley. Other than the oil I used to sautee the garlic and onions, there is no fat in this sauce at all.
To make it extra light and healthy, I served my sauce over spaghetti squash (full disclosure, I made whole wheat pasta for my husband). I substitute spaghetti squash in almost all my pasta dishes. I find that it just as easy to make as pasta, and takes less time. First I cut the squash in half, length-wise, then place the squash cut-side down into a shallow microwavable dish with just a bit of water. I cover the dish in plastic wrap and microwave for 7-8 minutes. After it’s done microwaving, I let it sit and steam for an extra 1-2 minutes then it easily forms little “spaghetti noodles” when pulled at with a fork.
If you are a vegetarian, the chicken is totally optional. I this dish is hearty even without the added meat. Because I have to feed a 6’6″ man, I need to add in some extra protein or else he will still be hungry (and whiny).
Despite being “light” and healthy, this meal didn’t feel light. I was pleasantly full and felt completely satisfied. And because the sauce and the pasta are so healthy, I didn’t feel guilty about piling my plate high. And believe me, I did.