Looking for a quick dinner to make that is sure to please a crowd? If so, this alfredo sauce recipe is a great option to add to a pasta of your choice. A classic Italian recipe that is ready to eat in just 20 minutes, alfredo sauce melts together cheese, cream, milk, and butter and makes a creamy topping for your meal. The best part about this recipe is that you can substitute the ingredients to adapt to special dietary restrictions (dairy-free, lactose-free, etc.) as well as add vegetables and proteins for extra flavor. This 100-year old recipe has been enjoyed by many and is sure to become a staple in your weeknight cooking.
Using freshly-chopped Parmesan cheese is the best way to achieve the right consistency for the sauce for two reasons. First, freshly-chopped cheeses melt and mix best with other ingredients, ensuring the sauce will not have a grainy texture that can sometimes result when pre-grated cheese is used. Second, the fresh Parmesan cheese will have a stronger nutty flavor, resulting in a tastier sauce.
The proper way to store ingredients is a common issue for most chefs. Luckily, Parmesan cheese can be stored in the refrigerator for two to four months in a tightly-sealed container just like most other cheeses, making it an easy ingredient to have on hand.
Should you not have Parmesan cheese on hand, you can always substitute Pecorino Romano or Grana Padano cheese to achieve a similar robust taste and consistency.
Nutritional yeast is a good substitute for those following dairy-free, vegetarian, and/or vegan diets. It is a great option for special diets and is packed with Vitamin B, adding extra nutrition to your dish. If you replace the Parmesan cheese with any of these other suggestions, simply use the same amount and follow the steps as listed to make the alfredo sauce.
For this recipe, we recommend using Spaghetti. Long, thin noodles tend to hold their shape and flavor the best with thicker sauces, whereas more delicately-shaped pasta (such as orecchiette or gemelli) may get lost or even drown in this creamy topping. Follow the cooking time indicated on the package to achieve an al tende (“stuck to the tooth”) consistency of the pasta.
If you prefer, you can replace Spaghetti with any other type of long pasta - linguine, fettuccine, bucatini. Simply follow the cooking instructions on the package as each type of pasta has unique cooking times to reach its al tende texture.
A fun Multo tip: you can always adjust the time within the recipe step by clicking the icon at the top right corner.
These buttons don’t only adjust cooking time but can also change the speed of the rotating blade and the cooking temperature.
This is where the magic happens! Add the milk, butter, and heavy cream to your Multo and melt the ingredients together. A constant whisking motion is needed to ensure all of the sauce ingredients are evenly mixed together. Although some alfredo recipes call only for milk or heavy cream, this recipe blends them together so the final result has the creaminess from the heavy cream and butter and a smoothness from the milk.
If you follow a dairy-free diet, you can substitute almond milk, oat milk, or any other “thicker” milk alternative for the liquid ingredients. If you follow a lactose-free diet (different from dairy-free as you can have dairy products that do not have lactose), your preferred lactose-free milk would also be an acceptable alternative. Please note that using milk and cheese substitutes will produce a thinner vegan alfredo sauce with a slightly different flavor, but you will still have that “bowl of creamy pasta” feel when eating it!
Once the sauce is finished and the pasta is fully cooked, toss them together for the ultimate delicacy. This recipe is vegetarian-friendly, but it can be prepared with additional ingredients and proteins.
For veggie lovers, sauté or steam fresh vegetables like broccoli, carrots, asparagus, and peppers for extra nutrients and added color.Chicken alfredo pasta orshrimp alfredo pasta would also be a great option for those looking for a boost of protein and will serve as a great source of amino acids to help build muscle and strengthen bones.
Once placed on the serving dish, you can top your pasta alfredo with extra Parmesan cheese, fresh parsley, and other dried herbs and spices for a pop of flavor and a more beautiful presentation.
Cream-based sauces sometimes change consistency when frozen as the fat molecules tend to stick together when frozen, resulting in a lumpier sauce. However, you can freeze pasta alfredo for up to 3 months and can preserve its creamy texture by using an air-tight storage container and by adding extra cream, milk, or water when reheating to recreate a smooth sauce once again.
A good rule to follow for pasta servings is about 2 oz of dry pasta and 3-4 oz of sauce per person. This recipe makes enough alfredo sauce for 4 servings, so depending on how many people you are cooking for (and how hungry you are). You can adjust the ingredients to fit your needs. On Multo, you can simply adjust the serving size directly on the Hub and the correct amount of ingredients needed will be provided, just to make life simpler.
If you have leftovers, you can freeze the sauce for up to 3 months or store it in the fridge for 3-4 days for another pasta meal. Leftover alfredo sauce can also be used with other recipes, such as on top of homemade pizza or in casserole dishes. Leave a comment if you would like to see more recipes about making good use of these leftover alfredo sauce!
Channel your inner Italian chef and make this alfredo pasta recipe to leave your crowd full, satisfied, and with great flavors on their palate. Thanks to Multo, you will be able to prepare a creamy bowl of pasta that will taste as good as what you find at your favorite restaurant with no time at all. Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
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A rich creamy classic Italian pasta dish.
8 OZ / 225 G spaghetti
4 TBSP butter
2 CLOVES garlic
2.25 OZ / 65 ML milk
4.5 OZ / 130 ML heavy cream
2.25 OZ / 65 G Parmesan
0.25 TSP salt
0.25 TSP black pepper
2 TBSP parsley
Add Parmesan into the mixing bowl and chop with TURBO button for 10 seconds. Transfer chopped Parmesan and clean the mixing bowl.
Add the parsley into the mixing bowl and chop it finely for 10 seconds / speed 7. Use spatula to scrape down the side of the bowl. Transfer the chopped parsley and clean the mixing bowl.
Add water to the mixing bowl. make sure the measuring cup is inserted, heat it up for 8 minutes until the steam is coming out.
Add pasta through the lid opening according to the packaging instructions.
Peel garlic and add it to the mixing bowl. Chop garlic for 7 seconds / speed 9. Use spatula to scrape down the sides of the bowl.
Add butter and melt it together with garlic for 2 minutes / 212°F|100°C / speed 1.
Add milk and heavy cream to the mixing bowl. Remove the measuring cup and cook for 5 minutes / 212°F|100°C / speed 1.
Add chopped Parmesan cheese, salt, pepper and cooked pasta to the sauce in the mixing bowl. Mix pasta with sauce for 3 minutes / speed 1 / reverse.
Serve pasta garnished with chopped parsley. Enjoy your dish!
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