This Healthy Alfredo Sauce is everything you want in comfort food, minus all the guilt! It is cheesy, creamy, and spicy—all the taste of regular alfredo, with fewer calories!
Healthy Alfredo Sauce
We have been having the most grey, dreary days in Utah and this recipe was EXACTLY what I needed to warm me up.
It has a creamy base with a kick thanks to roasted red peppers and red pepper flakes. This is a recipe I made all the time for family meals and everyone loves it!
Control The Spice
This healthy alfredo sauce can be made as spicy or mild as you like. When I make this for kids, I generally keep it pretty mild, but for adults, I pile on the spice!
You can make this dish as spicy or not spicy as you want by adding the right amount of red pepper flakes. The fresh red peppers add a tiny kick, but the spice really comes from the flakes, so adjust accordingly.
Roasted Red Peppers
One of the best parts of this healthy alfredo sauce is the flavor you get from the roasted red peppers. They are a very mild pepper, so it’s perfectly fine for kids to eat.
You can use canned roasted red peppers, but it is SUPER easy to make your own, and I think it tastes so much better!
You’ll want to peel the blackened skin off these peppers after you roast them. You don’t have to get all of the skin, just try to get most of it off, especially the blackened parts.
What to Serve with Healthy Alfredo Sauce
To make this dish even healthier, I used whole wheat pasta, but you can make this with any kind of pasta you like.
I think I might try it with some cheese ravioli next time I make it. You can also add chicken or shrimp to this recipe to give it some protein.
I also think this healthy alfredo sauce would even work over rice or as a sandwich spread. You can even try it as a dip for breadsticks.
More Sauce Recipes to Try
- Homemade Tartar Sauce
- Fry Sauce
- Homemade Canned Tomato Sauce
- Easy Cheese Sauce
- Spaghetti Sauce with Fresh Tomatoes
- Chicken Cordon Bleu Sauce
How to Make Healthy Alfredo Sauce
- 6 red peppers halved, with all the seeds and membrane removed
- 2 Tbsp olive oil
- 1/2 white onion chopped
- 1 Tbsp garlic minced
- 2 Tbsp butter
- 1 cup chicken or vegetable broth
- 1/4 cup milk
- 1/4 cup half and half
- 1/4 cup low fat cream cheese
- 1/2 cup freshly grated parmesan cheese
- 1 Tbsp basil minced
- Salt and red pepper flakes to taste
- 1 lb pasta cooked
- Fresh basil and parmesan cheese for garnish
- Turn oven on to broil.
- Cover a baking sheet with foil and place the red pepper halves on the sheet, inside facing down.
- Broil for 10-15 minutes, until outside skin is blackened.
- Remove peppers from baking sheet and place in a gallon-sized ziplock bag for 10 minutes, seal.
- While peppers are steaming, in a large skillet cook the onion in the olive oil until onions are soft.
- Remove peppers from bag, peel off the skin (it should come off easily with your fingers), and chop the peppers.
- Add the peppers and garlic to the onion.
- Place mixture into a blender or food processor and blend until smooth.
- Melt the butter in the same skillet and then add the blended mixture.
- Add broth, milk, half and half, and cream cheese. Whisk until smooth and combined.
- Let simmer until the mixture thickens (about 3-4 minutes).
- Add parmesan cheese, basil, salt and red pepper flakes. Whisk until combined.
- Serve sauce over cooked pasta and garnish with fresh basil and parmesan cheese.