Creamy, delicious one-pot alfredo pasta sauce done in 30 minutes and cooked in one pot is the ultimate comfort meal. Lightened up with cashew milk, this cheesy sauce in a quick weeknight dinner you whole family will love.
Only 8 WW SP per serving and packed with protein, this alfredo pasta is an indulgent family-friendly meal you need for your next pasta night.
Indulgent alfredo sauce
I love alfredo sauce. It seems so indulgent that fitting this into a healthy lifestyle could seem impossible. As you know, I’m not into fake ingredients. Sure, you can make a Frankenstein’s monster version of this with fat-free cheeses, but you deserve real ingredients.
You deserve cheese. This recipe uses real parmesan–not the shaker stuff. If you have a Trader Joe’s nearby, I cannot recommend their cheese section enough; their selection is fantastic and super cheap.
I got my parmesan for less than $6, and it easily makes 2-3 meals. Worth it. Real parmesan is not like shaker cheese. It is light as a feather when grated, melts like a dream, and the taste does not compare.
Ina Garten, the Barefoot Contessa and my favorite Food Network chef, says parmesan is the only ingredient that is not fine to cut corners and she’s right. Get the good stuff.
Cashew Milk > Almond Milk
I’ve been cooking with cashew milk for a while now. I loved my low point almond milk, but it never got as creamy as I hoped. Cashew Milk is a dream come true.
It’s lower in points, packed with protein, and makes the creamiest sauces. I tried it once, and I’ve never looked back. Cashew milk is growing in popularity, and you can find it almost anywhere these days. I buy mine at Target, but I see it in a ton of local grocery stores.
Why one pot?
Have you ever seen those videos of people cooking all over Facebook? I saw a few making one-pot pasta dishes, but I was skeptical as hell. This recipe comes after much trial and error.
The liquid proportions have to be just right. The benefits from cooking this in one pot are that it’s fewer dishes, but you also get a thicker sauce from the starches of the
You can totally make the sauce separately. You do you.
Let’s get cooking
I start my alfredo pasta sauce with a little bit of garlic cooked for about 30 seconds before adding the cashew milk. It’s just enough garlic flavor to make this not a
You’re going to boil the pasta directly in the cashew milk. I do 6 of the seven cups of cashew milk for one box of pasta (I always cook with Barilla Plus Protein which is 5sp a serving).
Once the pasta is just slightly undercooked (about 6 minutes), you’re going to add the cup of cashew milk mixed with the flour. The already thickening sauce will get much thicker as the flour cooks.
That’s when the magic happens. First, add the cream cheese. It’s my secret for all creamy sauces like mac and cheese. Once that’s melted, make it rain parmesan. 4 oz of freshly grated parmesan seems like a lot, but it tastes incredible, so don’t skimp.
This alfredo pasta sauce comes together like a dream. It is silky and creamy and absolutely perfect. I depending on your salt preference, you may want to add a little bit of salt at the end.
I say at the end because parmesan is a salty cheese. Wait until everything is mixed, taste, and decide then. I also add just the tiniest pinch of red pepper flakes and pepper, but totally optional.
Dwardcooks One-Pot Alfredo
- 14.5 oz Barilla Plus Protein Pasta (one box)
- 7 cups cashew milk unsweetened
- 4 oz parmesan freshly grated
- 2 cloves garlic minced
- 1/4 cup flour
- 1 oz 1/3 fat cream cheese
- kosher salt & pepper to taste
- red pepper flakes optional
- Spray a pan with cooking spray and saute garlic for about 30 seconds. Add 6 cups of cashew milk and bring to a boil.
- Once cashew milk is boiling, add pasta and cook about 2 minutes under the box’s directions. Reduce heat to low once cooked.
- Combined flour and remaining cup of cashew milk. Stir well with a fork, or combine in a jar and shake to mix. Pour flour + milk combo into pasta.
- Add cream cheese and mix until melted.
- Stir parmesan into the pasta until fully melted.
- Taste sauce and add salt, pepper, and red pepper flakes depending on taste preference.
Complete the dish with my Lemon Dijon Chicken marinade for a perfect weeknight meal.