This alfredo sauce has it all; it’s low fat, tasty and easy to prepare in 20 minutes, SHUT UP, don’t say it. After all, it took me quite a bit of time and thought to finally divulge the secrets you now see on the list. product marketed as a healthier, lower-fat alternative to cream cheese. It is not identical to the French Neufchâtel. American Neufchâtel is softer than cream cheese due to its higher moisture and 33% lower fat composition. Neufchâtel cheese is a great substitute for the heavy cream normally used in alfredo sauces, your guests will never know the difference.

You’ll be making this dish often knowing it’s guilt-free. Be careful, you may be required to disclose the components of this recipe, only you can decide to keep this secret or not.

Difficulty (Scale from 1 to 10): 6

Serves: 4-6

Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Ingredients

3 tablespoons olive oil

2 fresh garlic cloves – pressed

1/4 teaspoon crushed dried red pepper

1 1/2 cups of water

2 chicken bouillon cubes

1 tablespoon of flour

2/3 cup Neufchatel cheese

1/4 cup fresh parsley – chopped

1/4 cup light Parmesan cheese

1 pound of pasta

salt to taste

pepper to taste

Preparation

In a medium saucepan over medium-high heat, add oil, garlic, and crushed red pepper, fry until garlic turns golden brown. Add water and broth, bring to a boil making sure the broth dissolves. Beat the Neufchatel cheese and, once smooth, add the flour and cook over low heat until the sauce thickens, then remove from heat. Add Parmesan cheese. Then add salt and black pepper to taste and serve on top of your favorite pasta.

Enjoy your meal!