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Creamy Alfredo

This Creamy Alfredo recipe is the ultimate comfort food, and perfect for this cool fall weather.  While it definitely doesn’t score a 10/10 on the nutritional scale, it is a great comfort food.  I tried to make this Creamy Alfredo recipe healthier by adding fresh carrots and broccoli, and it is always a hit with my kids and hubby, which is definitely a big win for me.  Kids do need healthy fats in their diet too, so I don’t feel too bad serving this to them, as long as it’s not on a weekly basis.  And to be honest, I do like making meals that make my kids happy, since I do make them eat lots of healthy recipes that I am always trying out.  When making this Creamy Alfredo recipe, I always buy organic dairy products, and I serve it on quinoa or brown rice pasta.

1.  Mince garlic and set aside.  Heat olive oil in a pan over medium heat.  Add carrots and a splash of water, and saute for 5 minutes.  Add broccoli and mushrooms and saute 3 minutes longer, or until broccoli turns bright green and starts to soften, but is still crisp.

2.  Add sea salt, pepper, and minced garlic and saute 2 minutes longer.

3.  Add cream, chicken broth, parmesan cheese, and nutritional yeast. Mix arrowroot in  1/4 cup water and stir until combined.  Add to pan and bring to a boil over medium heat, stirring often.  Turn heat to low, and simmer, continuing to stir often, until sauce has thickened.

4.  Add fresh green onions and stir to incorporate.  Serve over quinoa or brown rice pasta.