Healthy Whole Wheat Penne with Alfredo Sauce

This recipe is perfect for those Fall days where you just want a big bowl of pasta but don’t want all of the extra calories. It is hearty, comforting and a lot lighter than its traditional counterpart. It uses milk instead of heavy cream, less cheese and less butter. The addition of the onion adds a depth of flavor that is taken out by the healthier adjustments. I like to top it off with some freshly sauteed shrimp and Parmesan shavings and call it a day!


-1 lb of Whole Wheat Penne Pasta- You can use any whole wheat pasta of your choice, Penne is just my favorite!

-1 minced onion

-3 tsp of garlic

-3 tsp of butter

-3 tsp of oil

-2 cups of chicken stock/ vegetable stock

-1 cup of milk

-1/2 cup of grated Parmessan

-1 tsp of black pepper

-1 tsp of salt

-1 tsp of red chili powder


1). In heavily boiling, salted water cook your pasta according to the instructions.

2). In a medium sized sauce pan, saute the onion and garlic alongside the oil, butter and spices. This will take about 5 minutes.

3). Add in chicken stock and milk and let it simmer for 5 minutes.

4). After 5 minutes, add in Parmesan and mix to melt the cheese into the sauce.

5). Taste your sauce and add seasonings to taste!

6). Mix with pasta and serve!

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