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Light Fettuccini Alfredo


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Rate this recipe 4.6/5 (19 Votes)


  • For the Cream Sauce:
  • 1 lb. of Fettuccini Noodles
  • Golden Blossom Honey
  • 16 oz. cottage cheese
  • 1/2 cup grated Romano or Parmesan cheese
  • 3/4 cup milk
  • 1 tablespoon sugar
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • For the Base of the Sauce:
  • 1 cup of fresh basil – chopped
  • Zest and juice of 1 lemon
  • 3 cloves of garlic - chopped
  • 4 tablespoons olive oil
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tablespoons olive oil
  • 1 cup of chick peas – drained


Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Heat a large frying pan with the olive oil. Add the basil, lemon zest, lemon juice, garlic and seasoning; sauté on a low heat.

Prepare the fettuccini as directed.

In a food processor combine the ingredients for the creamy sauce and process.

Add the chick peas to the pan and the ingredients from the food processor and the fettuccini and toss.

Top each serving with a drizzle of Golden Blossom Honey, grated cheese and a dash of red pepper flakes.

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