Skinny Fettuccine Alfredo with Sausage
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If you love a great creamy pasta dish with over-the-top deliciousness, but want one that’s easy on the waistline, you’re going to love our Skinny Fettuccine Alfredo with Sausage. It’s figure-friendly without sacrificing flavor!
This fettuccine with sausage recipe does not contain cream or butter, making it low-calorie and low fat for a pasta dish. Lower the calories even more and choose your favorite gluten-free pasta. The light alfredo sauce doesn’t contain gluten either so with GF pasta it’s a perfectly delicious gluten-free fettuccine with sausage. (Make sure to buy GF sausage!)
This recipe was updated from 2018 to improve our readers experience. No changes were made to the recipe.
Where did the Skinny Fettuccine Alfredo Recipe Come From?
I was leafing through the food network magazine, July/August 2014 edition, and saw a recipe for the Tagliatelle Con Salsiccia.
I loved the combination of the sausage and the mushrooms but didn’t like the heavy cream cheese and butter combination. Well, I really do, but I know my heart and thighs don’t.
What is Alfredo Sauce?
Fettuccine Alfredo is one of the unhealthiest pasta dishes that you can eat. It’s loaded with fat and calories. A typical portion of this decadent dish has 1200 calories, 75 grams of fat, 47 grams of saturated fat and gives you more than half a day’s worth of sodium.
Our Alfredo sauce doesn’t have an ounce of butter or cream making it a delicious creamy sauce that’s non-fat, low-calorie, and gluten-free!
Doesn’t that look amazing? One of the ingredients in this recipe that helps make it healthier is arrowroot powder (also known as arrowroot starch) derived from the tropical arrowroot plant.
It is a gluten-free and vegan method to thicken sauces, fillings, and even jams and eliminates the use of making a roux which is made with butter and flour as the thickening agent. It also gives the dish a creamy texture and appearance without adding calories.
I learned of this method from Rocco Dispirito, an author of several books and he’s known for taking fat-laden high-calorie Italian food and trimming the fat and calories.
How to Make Skinny Fettuccine Alfredo
- First, get your pasta water boiling and cook your pasta to the doneness of your choice while you work on the sauce.
- Once the pasta water is on, you’ll need to sauté the onions, mushrooms, and garlic.
- Next, remove this from the skillet and cook the sausage.
- Then make the sauce and pour it over the sausage, stirring until it thickens.
- Once the sauce has thickened, add the cooked onions, mushrooms, and garlic.
- Stir in the cooked pasta to combine, and serve.
How do you make Light Alfredo Sauce?
- Stir arrowroot powder and 1/4 cup water together in a cup or small bowl until combined.
- Pour the arrowroot and water mixture into the sausage and stir until it begins to thicken.
- Add the pre-cooked onions, mushrooms, garlic, and about 2/3 of the parmesan cheese and stir until creamy.
I am kind of an organization nut in the kitchen so I had all my ingredients ready to go before I got started making this recipe. Even so, by the time I was done playing mad chemist with this recipe, my kitchen looked like a bomb had gone off. John walked in and thought we had been ransacked.
This dish comes together quickly so I really recommend having everything together before you start.
Tips and Variations for Skinny Fettuccine Alfredo
- Use medium-low heat when you combine the Alfredo Sauce ingredients. That will allow the sauce to thicken but not too quickly.
- Save a little pasta water to use if the sauce becomes too thick.
- Just wipe the mushrooms clean with a brush or dry paper towel. Don’t submerge them in water because they’re like little sponges.
- Sneak in a few pre-steamed vegetables.
- Use low-carb or gluten-free pasta.
- Garnishing the dish with freshly grated parmesan makes it restaurant-worthy.
- Reduce the calorie count again by choosing turkey sausage.
- Add red peppers, sun-dried tomatoes, or tiny broccoli florets in with the onions, mushrooms, and garlic when you sauté the vegetables. Summer squashes such as yellow squash and zucchini would also work well.
Storing and Reheating Leftovers
Skinny Fettuccine Alfredo can be stored in the refrigerator for up to 5 days. Use an airtight container. Reheat in a skillet or microwave with a little bit of butter or chicken broth to rehydrate the pasta. You won’t need much, a couple of tablespoons will do. We don’t recommend freezing skinny fettuccine alfredo because it can change the consistency of the sauce.
More Pasta Dishes To Enjoy
- Healthier Shrimp Fettucine
- Pasta with Sausage and Mushrooms
- Creamy Shrimp and Spinach Pasta Recipe
- Bucatini Cacio e Pepe Pasta
- Pizza Casserole
- Chicken Asparagus Pasta
- Tortellini Soup with Sausage
I guess destroying my kitchen to develop this recipe was definitely worth it. Since making this recipe over and over, I have averted the original chaos.
If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!
Skinny Fettuccine Alfredo with Sausage
Ingredients
- 8 oz whole wheat Fettuccine pasta cooked al dente
- 1 lb mushrooms roughly chopped
- 1/2 cup yellow onion diced
- 5 cloves garlic minced
- 9 oz turkey sausage browned and drained.
- 2 cups chicken stock homemade or purchased
- 1 cup parmesan cheese grated
- 4 tsp arrowroot powder
- Olive oil extra virgin
- salt and pepper
- 1/4 cup parsley chopped
Instructions
- Drizzle olive oil into a skillet and when hot add onion and mushrooms. Cook until onions begin to soften, about 3 minutes. Add garlic and remove from the heat.
- Heat cooked sausage and chicken stock together in a large skillet or dutch oven. Stir arrowroot powder and 1/4 cup water together in a cup or small bowl until combined.
- Pour the arrowroot and water mixture into the sausage and stir until it begins to thicken
- Add onions, mushrooms, garlic and about 2/3 of the parmesan cheese and stir to combine.
- Add the cooked Fettuccine noodles and stir to combine.
- Add salt and pepper to taste.
- Add chopped parsley if using. Serve immediately and garnish with remaining parmesan cheese.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Do some of your recipes require that you destroy the place? Come on, I love those stories!
Pour yourself a nice glass of wine and a slice of great crusty bread. You deserve it! Cheers.
A great idea Julie…….I don’t believe I have ever had arrowroot powder before. If what you are saying is right, (and I’m not doubting you for one second), I’m gonna rush out and buy it. Did you buy it at a health food store? It all looks amazing! By the way, I did send you via Messenger a link to what you were looking for? Not sure if you’ve received it.
Thank you Loretta! I think I got the arrowroot powder in the grocery store in the health section. It might be Bob’s Red Mill? I’m sure that the health food markets would have it too. I like it because it thickens like corn starch but doesn’t get gel like when it cools which corn starch can. I didn’t get a link via Messenger. It said the attachment was unavailable?
Love it Julie and can totally see myself making a vegetarian version.
Thank you Sonal! It would be amazing with just the mushrooms and maybe some red pepper too!
I love the idea of using evaporated skim milk. I’m going to have to try this. Oh, did I mention before how much I love your pictures…? 🙂
I was just thinking of you this morning and here you are! I really did like this recipe. I never order or make recipes with white sauce because they are so full of fat and calories. I think this is a great option. Have a great day, and thanks for stopping by!
These are all my favorite things in one dish! LOVE!
Thanks Sarah!
You just inspired tonight’s dinner at our house!
I love all the flavors in this dish Julie! Gorgeous and I will be making it soon 🙂
This looks incredible!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thank you Stephanie!
Love the light version- I always feel guilty cooking with heavy cream. Looks delicious!! 🙂
I thought you would be able to tell, but you can’t. I was really pleased with the flavor.
This looks divine … Love mushrooms in pasta 🙂
Me too! Thanks for stopping!
The fettuccine looks so amazing! I’d love a plate right now, and I just ate! Thanks for sharing at Fiesta Friday!
Thanks Andrea! I appreciate your stopping by! Enjoy your weekend.
Oh, I love pasta, and that’s absolutely my kind of meal! Yumyum 😀
Me too! Thanks for stopping by!
Looks delicious, like something I would order from an Italian restaurant, thanks for sharing your healthier version.
Yummy! 🙂
Oh yes, but the mess is all part of it isn’t it? Then we can fully appreciate our sous chefs….when we get them…:) thank you for bringing your fab recipe to Fiesta Friday 🙂
Ha! Right now I am depending on my 5 pound dog. If I make a bigger mess, I will need to get a bigger pup! Thanks for visiting Elaine!
Ha ha!!
I shouldn’t have stopped over to your site while I was hungry, this is torture! I’ll definitely have to try this meal sometime and that bread looks amazing, heading over to that post next, YUMM!!!
Awe Stephanie, such sweet comments! Thank you so much for stopping. I’ll be taking a look at The Cozy Cook too!
Looks delicious! Will definetly give it a try! Thank you!
I hope you enjoy it. Thank you!
Ahh….hahaha!! YES!! My poor kitchen always looks like a bomb went off after I’ve during, and after I’ve finished cooking!! It drives my husband crazy…and he asks if I really HAVE to USE every single pot and pan that I have in the cupboard to make one meal… Yep. I do. I’m still chuckling at your mad chemist remark… that’s funny!
This looks spectacular. I mean, really really delicious!! I’m totally making this. Fattening…non-fattening… it’s going to be on my plate sometime soon. Very soon. LOVE this. <3
We need a sous chef that can clean up behind us! 🙂 I hope if you try it that you will let me know how it turned out. It’s worth a bit of chaos!
I love the combination of mushrooms, milk and sausages. This dish must taste really good. Thanks for sharing!
It had deep flavor but wasn’t a heavy dish. I will make it again! Thanks Liz!
Holy yum! I’m so making this tonight (with gf pasta)!
Thank you so much for stopping by. I really loved this dish. Please let me know what you think if it graces your table! Have a great day Sharon!
omg this sounds amazing. I LOVE sausage and mushrooms together… I think I’ll be making this tonight (with gf pasta) since I have all the ingredients!
Sounds good Julie – you did a great job of reducing the “fat”. I love this kind of meal but I would substitute zucchini for the mushrooms (not a fan). 🙂
You could definitely do that Judi. I love this kind of meal too, and it’s a bonus when you can lighten it up a bit.
I had something very similar a few years ago in a very nice restaurant, it was so good. I believe I must make it now that you have provided a recipe.
Madonna
MakeMineLemon
Thank you Madonna! If you give them a try, please let me know what you think.
This looks delicious! These are the kinds of meals I love to cook – simple, delicious, frugal, and full of flavor. Thanks so much for sharing this recipe, Julie!
Thank you so much Heather for stopping by to comment. I am big into delicious and easy to make recipes.
Really nice, love the combination of mushrooms and sausage and making it light using the broth and evaporated skim milk is great. I love the butter and cream but this is a much healthier alternative and it certainly sounds like you would not miss it in the slightest.
It is so good that you don’t know that the white sauce isn’t butter and cheese loaded. Thank you for commenting!
Looks appealing Julie. …
Thank you Chitra. It was very good.