Deluxe Fettuccine in (Low Fat) Alfredo Sauce

As the late comedian, Mitch Hedberg boldly asserted, “Fettuccine Alfredo is Mac n’ Cheese for adults.” We took that to heart with this dish and infused our pasta (made from our Homemade Semolina Pasta Dough) with kohlrabi greens, mushrooms, and onions to enhance the overall flavour profile, colouration, and nutrition of the meal.

As for the sauce, if you’re anything like us, you find Alfredo Sauce to be just too heavy…so much so that you feel completely full and sometimes even bloated after eating. So, we made our own light version with a lot less butter and by using 1% milk instead of cream. It’s not an exact substitute, but it still coats your pasta and veggies well, and with its Parmesan flavour, your sufficiency will be suffonsified without dipping into the realm of superfluous (to borrow a phrase from my grandfather).

Time: 30 Minutes


  • Fettuccine pasta
  • Any veggies you want to infuse. We are using kohlrabi greens, mushrooms, and onions. However, spinach or kale would be good substitutes for the kohlrabi.
  • For the sauce: (Or use a jar of Alfredo Sauce if you prefer)
    • Butter
    • Flour (Equal amount to the butter…we are going with a tablespoon of each)
    • Garlic
    • Milk (we are using 1%)
    • Parmesan Cheese


  • Start by bringing your pasta water to a boil.
  • As the water heats, slice your veggies, and heat a large pan (large enough to toss your pasta in with your veggies towards the end), and add a little butter or oil.
  • Add your onions and greens (unless using spinach, in which case, you’ll want to add that when you add the mushrooms), and sautee to caramelize.
  • When your onions and greens have caramelized and lightly browned, put your pasta into the boiling water, and add your mushrooms to the veggie pan.
  • Now, turn your attention to your sauce:
    • Slice your garlic
    • Melt some butter in a sauce pan, and add your garlic. Let cook until the garlic begins to brown. Then, add in your flour, and whisk to combine. Turn the temperature down to medium low, and let cook for about a minute (but don’t let it burn!).
    • Carefully, pour in your milk, and whisk to combine. Let simmer and start to thicken.
    • Add in your Parmesan cheese, and continue to stir/whisk intermittently as the sauce comes together. You can also add in some black pepper here if you like.
  • When your pasta is cooked, drain, and add it to your veggie pan, and toss to combine.
  • Lastly, pour in your sauce, and let simmer while you toss to combine.
  • Once everything is coated with your sauce, and the sauce reaches your desired level of thickness, you’re done!
  • Plate, devour, and enjoy!

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