At my house, we like pasta. In fact, on of Mister BS’s favorite dinners to make is fettuccine alfredo. The recipe calls for half a stick of butter and a carton of half and half. Not exactly “skinny.” He has reluctantly accepted that this is a once a year very special occasion kind of dish.
Since it’s not prudent to put the ultimate pasta dish in our regular dinner rotation, I went out in search of substitutions. Morgan had turned me on to Iowa Girl Eats, and I found this recipe for skinny chicken and broccoli alfredo on her blog. I thought I could make it veggie by leaving out the chicken, obviously, and using vegetable broth instead of chicken. Everything else I had on hand.
Or so I thought. I buy the cartons of organic low sodium vegetable broth, and when I looked into my cabinet, I thought that’s what I had. Turns out, it was roasted red pepper and tomato soup. I’d already started cooking. There was no way I was running out to the store for some. So I improvised. Instead of a plain cream sauce, we were having roasted red pepper and tomato cream sauce.
Since that first time adapting this recipe, I’ve since tried it with the veggie broth, and it’s not quite as good, in my opinion. So I keep making it with the soup. This satisfies Mister BS’s craving with creamy pasta and doesn’t make me feel too guilty.
Roasted Red Pepper “Cream” Pasta
- 3 cloves garlic, minced
- 1 T butter
- 1/2 c roasted red pepper & tomato soup (regular tomato, red pepper, or even a butternut squash would be good, though I’d sub in some rosemary for the basil if I was using it)
- 1 6 oz tub greek yogurt
- 1/2 c parmesan cheese, freshly grated + extra for garnish
- 2-3 t dried basil, or bunch chopped fresh if you have it
- salt and pepper
- 12 oz pasta (I use whole wheat)
- big bunch of broccoli
Start water boiling for pasta.
Melt butter on medium heat. Add garlic. Cook until fragrant. Add soup and greek yogurt. Mix. Add parmesan and basil. Mix a few minutes.
Meanwhile, cook pasta.
Dump in noodles. Make sure parmesan is all melty and sauce is evenly mixed.
We serve ours with a bit of black pepper and topped with lots of freshly steamed broccoli. Mister BS loves traditional fettucine alfredo but accepts this as a healthier alternative and it’s in our regular quick and easy weeknight menu rotation.