Lower Sodium Alfredo Sauce Recipes

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LOW SODIUM ALFREDO SAUCE



Low Sodium Alfredo Sauce image

A classic Low Sodium Alfredo Sauce asimple, elegant creamy, white sauce that is also lower in fat. Easily makewhile your pasta is cooking.

Provided by Bill

Categories     Sauce

Time 15m

Number Of Ingredients 7

1/4 cup extra virgin olive oil
1 Tbsp pre-minced garlic
1 cup cream half and half
2 ounces Mascarpone cream cheese (4 Tablespoons)
1 cup Swiss + Gruyere shredded cheese
1/2 tsp Italian seasoning salt free
1/4 tsp pepper

Steps:

  • In a medium to small saucepan over medium heat add olive oil till hot. Add garlic and saute for 2 minutes. Reduce heat to just below medium.
  • Add cream, when warmed slowly add cream cheese and Swiss + Gruyere shredded cheese. Cook over medium low heat and whisk until melted.
  • Add Italian seasoning and pepper. Continue to whisk until smooth.
  • Simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  • Serve immediately and toss it with your pasta!

Nutrition Facts : Calories 206 kcal, ServingSize 0.25 cup, Fat 20.1 g, Cholesterol 37 mg, Sodium 73 mg, Carbohydrate 2 g, Sugar 0.1 g, Protein 3.9 g

LOWER SODIUM ALFREDO SAUCE



Lower Sodium Alfredo Sauce image

I found this recipe while searching for recipes for 1 or 2, and modified it a little. I thought it should also make a good lower sodium recipe. This recipe yeilded enough for me to mix with 1 Cup cooked pasta and 1 can tuna in water, and it was moist without being runny. I also had to sub Monterrey Jack cheese as I was out of Parmesan. I might like it better, that way. Ingredients may be adjusted easily for personal preference.

Provided by Jim in Washington

Categories     Sauces

Time 25m

Yield 1 Cup, 2 serving(s)

Number Of Ingredients 8

1/4 cup powdered milk
1 cup cold water
2 tablespoons unsalted butter
2 -3 garlic cloves, finely diced
2 tablespoons flour
1/2 cup grated low-sodium parmesan cheese
1/2 teaspoon dried basil or 1/2 teaspoon dill
1/4 teaspoon white pepper

Steps:

  • Add the powdered milk to the water and mix well (read the directions on the package because reconstitution can vary slightly from product to product). Set aside. In a saucepan with a heavy bottom, sautee garlic in the butter over med high heat, 2 or 3 minutes. Add the flour and stir until the mixture is smooth. Add the reconstituted milk slowly and stir constantly to prevent burning. Turn down heat to low and heat until the sauce is thick enough, usually about 3 -5 minutes. Add remaining ingredients and stir until well mixed. Remove from heat and serve separately, or mix with entree and serve.
  • Options;.
  • Mushrooms, cooked carrots, celery or other veggies may be added with the spices, if desired.

Nutrition Facts : Calories 329.4, Fat 23.4, SaturatedFat 14.8, Cholesterol 65.8, Sodium 79.8, Carbohydrate 14.3, Fiber 0.4, Sugar 6.4, Protein 15.8

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