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Photo of: Tomato Alfredo Sauce with Artichokes

Tomato Alfredo Sauce with Artichokes

Submitted by: Holly
Use flour and milk to make a sauce with canned artichoke hearts, then cook the sauce briefly with onions, mushrooms, fresh tomatoes and chopped basil. Toss with cooked pasta and enjoy a fresh and flavorful dish. 

Seafood Tomato Alfredo

Provided by: Campbell's Kitchen
Tender pieces of white fish stud a creamy tomato-and-mushroom sauce to top hot linguine. 

Photo of: Lighter Fettuccini Alfredo

Lighter Fettuccini Alfredo

Submitted by: Linda Lou
Whip up a smooth blend of milk, Neufchatel cheese, butter, garlic powder, onion powder, minced garlic and Parmesan cheese to make a pleasingly creamy sauce for fettuccini. 

Photo of: Fettuccine Alfredo III

Fettuccine Alfredo III

Submitted by: John Antonini
Fresh fettuccine noodles are so delightful they need only to be quickly cooked and tossed with butter, Parmesan cheese and a dash of ground black pepper to make a scrumptious dish. 

To Die For Fettuccini Alfredo

Submitted by: Michelle Barr
This rich and creamy classic features hot buttered fettuccini tossed with a sinful sauce of butter, heavy cream and Romano cheese, and seasoned with a grating of fresh nutmeg and a dash of black pepper. 

Fettuccini Alfredo II

Submitted by: Mary Ann
Smooth, creamy and heady with garlic cooked slowly in milk, this cream sauce is enriched with cream cheese and thickened with cornstarch and Parmesan cheese. Toss with hot noodles and sprinkle more cheese and a bit of parsley over the top. 

Photo of: Alfredo Blue

Alfredo Blue

Submitted by: Melanie
A blue cheese, Parmesan cream sauce for fettuccini with a sprinkling of Italian seasoning. 

Photo of: Fettuccini Alfredo I

Fettuccini Alfredo I

Submitted by: Jane
Butter, flour, garlic, milk and Parmesan cheese combine to make a rich and creamy sauce for hot fettucini noodles. A few shakes of hot sauce add a spicy edge to the velvety mixture. 

Photo of: Alfredo Light

Alfredo Light

Submitted by: Dorothy
Whip up a delightful Alfredo sauce with skim milk, chicken broth and flour in place of heavy cream. Parmesan cheese gives it just the right zing. Add sauteed onions and garlic and lightly cooked broccoli, and you have a terrific dish! 

Photo of: Fettuccini Alfredo VI

Fettuccini Alfredo VI

Submitted by: Lauren Skrobot
Neufchatel cheese and Parmesan melted into a simple white sauce of margarine, garlic and flour, is tossed with hot fettuccine and sprinkled with parsley to make a lovely dish for two. 
 
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