Creamy whole-wheat fettuccine alfredo
This creamy whole-wheat fettuccine alfredo features a lighter sauce made with garlic, lemon, and fresh parsley, creating a nutritious twist on the classic. It's a quick and easy dish perfect for weeknight dinners.
Cook time 15 min
Prep time 10 min
Ingredients:
1 tbsp butter1 garlic clove
1 tsp lemon zest
2 tsp all-purpose white wheat flour
1 cup milk (3.25% fat)
3/4 tsp salt
2 tbsp cream cheese
3/4 cup grated parmesan cheese
3 tbsp fresh parsley
12 oz whole-wheat pasta
1 tbsp black pepper
This creamy whole-wheat fettuccine alfredo with lemon and parsley is a delightful take on the classic Italian dish. By using whole-wheat pasta and a creamy, yet lighter sauce with a hint of lemon, this recipe brings a fresh and nutritious twist to your dinner table. The addition of parsley not only adds a pop of color but also enhances the flavor with its fresh, herbal taste.
Instructions:
- In a large pot of boiling salted water, cook the whole-wheat pasta according to the package instructions until al dente.
- Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned.
- Stir in the lemon zest and cook for another 30 seconds.
- Sprinkle the flour over the garlic and lemon zest. Stir continuously to combine and cook for about 1 minute to get rid of the raw flour taste.
- Slowly pour in the milk while whisking continuously to prevent lumps.
- Bring the mixture to a simmer, and cook until it starts to thicken, stirring frequently, about 2-3 minutes.
- Add the salt, cream cheese, and grated parmesan cheese to the skillet.
- Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency.
- Stir in the chopped parsley and freshly ground black pepper.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve the creamy whole-wheat fettuccine alfredo immediately, garnished with additional freshly grated parmesan, a sprinkle of parsley, and a zest of lemon if desired.
Enjoy your satisfying and delicious creamy whole-wheat fettuccine alfredo with lemon and parsley. This dish proves that it's possible to enjoy a creamy pasta meal without compromising on nutrition. Perfect for any weeknight dinner, it brings together wholesome ingredients and vibrant flavors in a way that's sure to please everyone at the table.
Creamy whole-wheat fettuccine alfredo FAQ:
Whole-wheat pasta typically cooks in about 8 to 10 minutes. Refer to the package instructions for the best cooking time to achieve al dente texture.
Yes, you can substitute heavy cream for the cream cheese. However, this will make the sauce richer and more calorie-dense.
Store leftover creamy fettuccine alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess.
For a dairy-free option, you can substitute nutritional yeast for the parmesan cheese, which provides a cheesy flavor without dairy.
The sauce is thick enough when it coats the back of a spoon and holds its shape. It should not be watery but creamy and smooth.
Tips:
- Prep all ingredients before you start cooking: Having all your ingredients pre-measured and ready to go will make the cooking process much smoother and help prevent any mistakes.
- Use freshly grated parmesan cheese: Pre-grated cheese often contains additives that prevent it from melting smoothly. Grate your own for the best texture and flavor.
- Cook the pasta until al dente: Whole-wheat pasta can become mushy if overcooked. Aim to cook it until just tender or 'al dente' for the best texture.
- Adjust the sauce consistency: If the sauce is too thick, you can add a splash of pasta cooking water to thin it out to your liking.
- Finish with fresh black pepper: Freshly ground black pepper will add a nice kick and complement the lemon and parsley in the dish.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 14g
Carbohydrates 33g
Fiber 3.88g
Sugar 4.09g
Fat 13g
More recipes
Baked tomato chicken parmesan
Try this easy Baked Tomato Chicken Parmesan with crispy chicken and gooey cheese.
07 Feb 2026Leek, pumpkin & sweet potato frittata
A wholesome leek, pumpkin, and sweet potato frittata baked to perfection.
06 Dec 2025Chilli shrimp and rocket spaghetti
A quick and flavorful chilli shrimp and rocket spaghetti recipe.
11 Jan 2026Deliciously easy lentil walnut burgers with lettuce and tomato
Easy lentil walnut burgers topped with lettuce and tomato.
31 Dec 2025