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whole-wheat linguine and green peas in a light pale cream-cheese Alfredo coating in a plain bowl
Melissa Hart

Lighter Cream Cheese Alfredo

Reduced-fat cream cheese and milk make a lighter sauce than the butter-and-heavy-cream versions, but they still need gentle heat to stay smooth. Whisk the small amount of cornstarch into cold milk before it meets the pan so it doesn't form lumps. The peas give the whole-wheat noodles a little sweetness. Melt the Parmesan off the heat and use pasta water only as needed, because this coating is meant to stay light rather than become a thick substitute for the richer sauces elsewhere on the table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry whole-wheat linguine
  • 1 tbsp fine salt for pasta water
  • 1 cup frozen peas
  • 1 1/4 cups 2% milk
  • 1 tsp cornstarch
  • 3 oz reduced-fat cream cheese cubed
  • 1/4 tsp garlic powder
  • 1/4 tsp fine salt for sauce
  • 1/8 tsp black pepper
  • 1/3 cup freshly finely grated Parmesan

Method
 

  1. Cook linguine in water with the tablespoon salt, adding peas for the last 2 minutes. Reserve 1 cup cooking water and drain when the pasta is just tender.
  2. Meanwhile, whisk milk and cornstarch in a cold skillet until smooth. Add cream cheese, garlic powder, sauce salt and pepper.
  3. Warm over medium-low heat for 4 to 5 minutes, whisking, until the cream cheese melts and the sauce reaches a gentle simmer and lightly thickens. Lower heat if it starts bubbling hard.
  4. Remove from heat and stir in Parmesan gradually. Add pasta and peas and toss, using reserved cooking water a tablespoon at a time only if needed to loosen the sauce.
  5. Serve promptly while the light coating spreads easily along the noodles.