Light Veggie Alfredo

Light Veggie Alfredo


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This Alfredo is super simple to make and delicious to eat. It's the perfect dish to whip up after work when you don't want to indulge in a “quick fix.” Have your pasta and eat it too!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

2 servings


  • 8 oz. linguine, cooked
  • ½ Tbs. garlic, minced
  • 2 ½ C. 1% milk
  • 1 C. chicken broth
  • 2 Tbs. olive oil
  • 3 Tbs. all-purpose flour
  • 2 oz. reduced-fat cream cheese, room temp.
  • ¾ C. Parmesan cheese, freshly grated and divided
  • ⅛ tsp. ground nutmeg
  • 12 oz. broccoli florets
  • 8 oz. Cremini mushrooms
  • ½ C. Carrots, shredded
  • Seasoned salt

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Heat a saucepan on medium-high with the olive oil. Sauté the garlic for 2-3 minutes until it's fragrant and add in the flour. Stir for a minute and pour in the milk. Once the mixture thickens, add in the broth and bring it to a boil. Lower the heat to a simmer and fold in the cheeses (only ½ cup of the Parmesan), nutmeg, seasoned salt, mushrooms, carrots, and broccoli. Let the mixture continue to simmer for about 10 minutes until the broccoli is tender. Pour the Alfredo mixture over the linguine and serve with the remaining Parmesan.

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