4
2 ratings

Easy Walnut Fettucine Alfredo

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

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
280
Calories Per Serving

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
Servings6
Calories Per Serving280
Total Fat9g14%
Sugar4gN/A
Saturated3g17%
Cholesterol18mg6%
Protein13g26%
Carbs37g12%
Vitamin A79µg9%
Vitamin B120.2µg4.1%
Vitamin B60.2mg9.1%
Vitamin C15mg25%
Vitamin D0.4µg0.1%
Vitamin E0.3mg1.3%
Vitamin K10µg12%
Calcium162mg16%
Fiber3g14%
Folate (food)40µgN/A
Folate equivalent (total)44µg11%
Folic acid2µgN/A
Iron1mg7%
Magnesium47mg12%
Monounsaturated2gN/A
Niacin (B3)2mg9%
Phosphorus232mg33%
Polyunsaturated3gN/A
Potassium267mg8%
Riboflavin (B2)0.2mg11%
Sodium325mg14%
Thiamin (B1)0.2mg13%
Trans0.2gN/A
Zinc2mg12%