One-Pot Fettuccine Alfredo with Greek Yogurt
NOTE: This post was sponsored by FAGE but all thoughts and opinions are my own. To find it at a store near you, check HERE.
There’s always something so comforting about a huge pot of pasta. I love fettuccine alfredo but hardly ever eat it since it’s cream based. However, I’ve been craving it really badly recently so I created a version using FAGE’s new BestSelf Lactose Free Greek Yogurt (you know I love one-pot recipes).
If you’re not familiar, FAGE BestSelf is a real dairy Greek yogurt without the lactose but still has the rich, creamy taste. This is the perfect recipe for anyone who is lactose intolerant or just wants a healthier option but still loves creamy pastas. And if you can’t handle cheese as well, just swap the Parmesan for nutritional yeast! Plus, you can also add chicken or shrimp for added protein.
Ingredients (4-6 servings):
1 lb fettuccine pasta
1 cup Parmesan cheese, grated
4 cloves garlic, peeled
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper, plus more to taste
1/2 lemon, juice and zest (optional)
Parsley, for garnishing
Directions:
Bring a large pot of salted water to a boil.
In a blender, add yogurt, Parmesan cheese, zest and juice from lemon if using, garlic, olive oil, salt, and pepper. Blend until smooth.
Cook pasta until al dente or according to package.
Save 1/2 cup pasta water and then drain pasta and return to pot.
Add alfredo sauce and pasta water to pot with pasta and mix well.
Garnish with parsley before serving and top with additional cracked pepper to taste.
Enjoy!
