Fettuccine Alfredo with Italian Sausage (Healthier Recipe)

Top-down view of a plate holding Fettuccine Alfredo with Sausage garnished with parsley and cheese.

5 from 12 votes

Fettuccine Alfredo with Italian Sausage (Healthier Recipe)

This Fettuccine Alfredo with Italian Sausage is creamy and delicious but made lighter with no heavy cream or butter. Ready in just 30 minutes!

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Author Julie Menghini

Ingredients

US Customary - Metric

8 oz whole wheat Fettuccine pasta cooked al dente
1 lb mushrooms roughly chopped
½ 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
¼ 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

I used an Italian flavored turkey sausage. Don't use a breakfast sausage.

Nutrition

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.

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