Easy Walnut Fettucine Alfredo

Use ground walnuts as the base for Alfredo sauce in order to improve the nutritional profile
walnut alfredo

Alfredo sauce is typically loaded with saturated fat from butter and cream. When you use ground walnuts as the base for Alfredo sauce, you not only improve the nutritional profile, you also add great flavor.

6
Servings
261
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup California walnut pieces
  • 1/2 Cup water
  • 1/2 Cup nonfat milk
  • 1 Tablespoon all-purpose flour
  • 1 clove garlic, minced
  • 1/2 Teaspoon kosher salt (or 1/4 teaspoon regular salt)
  • 1/4 Teaspoon black pepper
  • 8 Ounces fettuccine
  • 1 1/2 Cup frozen petite peas
  • 3/4 Cups Parmigiano-Reggiano cheese, shredded
  • 1 Ounce prosciutto, cut into thin strips

Directions

Place walnuts and water in food processor. Purée until very smooth. Set aside.

In a medium saucepan, whisk together milk and flour. Add garlic, salt, and pepper. Bring to a simmer, stirring until slightly thickened and smooth, about 3 minutes. Stir in walnut mixture; simmer and stir over low heat until thickened, 1-2 minutes.

Meanwhile, cook pasta according to package directions, adding peas during last 2 minutes of cooking time. Drain.

Combine pasta, peas, Parmigiano-Reggiano, and sauce. Stir over low heat just until heated through and pasta is evenly coated with sauce. Top each serving with a few strips of prosciutto.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
26mg
9%
Carbohydrate, by difference
29g
22%
Protein
16g
35%
Vitamin A, RAE
149µg
21%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
248mg
25%
Choline, total
25mg
6%
Fiber, total dietary
5g
20%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
225mg
32%
Selenium, Se
11µg
20%
Sodium, Na
651mg
43%
Water
111g
4%
Zinc, Zn
2mg
25%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.