Fettuccine Alfredo

A slightly more indulgent vegetarian offering, this simple yet elegant main entree is perfectly portioned for two, but it also makes a welcomed side dish for the family. Top with freshly grated Paramesan and chopped chives. (Although it's not part of this recipe, you could add grilled chicken.)




2 to 4




  • 8 ounces dried Fettuccini
  • ⅓ cup Challenge Unsalted Butter
  • 1 teaspoon garlic pressed or minced (2 cloves)
  • ½ cup milk*
  • ½ cup heavy cream*
  • 2 teaspoons cornstarch
  • ½ cup fresh finely grated Parmesan cheese
  • ¼ teaspoon salt (optional – add to taste)
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • 1 Tablespoon fresh minced Chives


  • 1

    Cook fettuccine according to package directions in a large pot of boiling water. Drain.

  • 2

    Meanwhile, melt butter in a large skillet over medium-low heat. Add garlic and sauté until golden.

  • 3

    In a cup, add milk to cornstarch to create slurry and then stir into butter mixture. Add cream; stir until thicken. Add Parmesan cheese, salt, black pepper and nutmeg: stir and cook for an additional minute.

  • 4

    Add cooked fettuccini to the sauce, stir to coat pasta. Garnish with chives and serve immediately.


  • !

    Milk and cream can be replaced with half and half, or for a thinner sauce use all milk.

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