Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 1 large clove garlic, minced
- 2 tablespoons cornstarch (or arrowroot starch/tapioca flour)
- 1 ¼ cups skim milk (or unsweetened almond milk)
- 4 oz (½ cup) low-fat cream cheese (Neufchatel)
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 12 oz favorite pasta noodles (fettuccine, spaghetti, etc.)
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Pour in skim milk and whisk in cornstarch until smooth.
- Add low-fat cream cheese, whisking until melted and incorporated.
- Stir in grated Parmesan cheese, salt, and pepper until the cheese melts.
- Combine cooked pasta with the sauce, stirring to coat each noodle.
- Serve immediately, garnished with parsley if desired.
Last Step:
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Use fresh ingredients for the best flavor.
Adjust seasonings to taste while cooking.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 6
- Cholesterol: 15