Fettuccine Alouette-o
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This easy fettuccine alfredo recipe is made with Alouette garlic and herbs spreadable cheese for extra flavor and creaminess! A quick and easy dinner in about 15 minutes.
If we haven’t already made it clear, Alouette garlic & herbs spreadable cheese is one of our favorite treats. It’s soft and creamy and flavorful, and tastes great on just about anything. In fact, it’s so versatile that we decided to make a pasta sauce with it!
Originally, we were thinking of combining an Alouette-inspired pasta sauce with another one of our favorite treats, potato gnocchi. But as soon as we realized we were basically making an alfredo sauce with Alouette instead of parmesan cheese, the pairing was obvious: fettuccine alouette-o.
What This Recipe Entails
This recipe is super easy to make in about 15 minutes. Simply prepare the 3-ingredient alfredo sauce while the pasta boils, then combine and serve.
- Prep time: 5 minutes
- Cook time: 10 minutes
Ingredients
- Fettuccine – A classic pasta pairing for alfredo sauce. You can also use spaghetti or linguine though if you prefer.
- Butter and heavy cream – These two ingredients make up the base of a traditional alfredo sauce.
- Alouette garlic & herbs spreadable cheese – Instead of parmesan, you’ll use this creamy cheese spread to make a super flavorful alfredo sauce.
- Garnish – Totally optional, but we like to garnish this recipe with a little roasted garlic and parsley to make the pasta look like a tub of Alouette cheese!
How To Make Fettuccine Alfredo With Alouette
- Boil the pasta. Cook the pasta until al dente in a large pot of salted water. Reserve some pasta water before draining.
- Make the sauce. In a small saucepan, melt the butter and then stir in the heavy cream. Once it’s lightly steaming, whisk in the Alouette cheese until the sauce is fully combined. Adjust salt to taste.
- Combine and serve. Combine the pasta with the alfredo sauce, adding a splash or two of pasta water to help the sauce cling. Optionally garnish with roasted garlic and fresh parsley.
Serving Suggestions
This is definitely a heavy dish – we took alfredo sauce and made it even more decadent with Alouette cheese. So we recommend serving it with a lighter side, like:
- Greens dressed with olive oil and balsamic
- A simple salad of lettuce, tomato, and cucumber
- Fresh tomato and basil drizzled with olive oil and sea salt
But if you want to lean into the ultra-comforting nature of fettuccine alfredo, this pasta is also great served with:
- Fresh Italian bread (use it to sop up the sauce!)
- Breadsticks (à la Olive Garden)
- Garlic bread
- Bruschetta
This dish is really so perfect for cozy nights in. We love indulging in it during the winter when we’re craving something warm, cheesy, and comforting.
Try the recipe below and don’t forget to leave a rating and comment to let us know what you think!
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Fettuccine Alouette-o
Equipment
Ingredients
- 2 servings fettuccine
Alouette Alfredo Sauce
- ¼ cup butter
- ½ cup heavy cream
- ½ cup Alouette garlic & herbs spreadable cheese
- Salt to taste
Garlic & Herbs Garnish
- 1 teaspoon roasted garlic optional garnish
- Fresh parsley de-stemmed, optional garnish
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente, according to package directions.
- In the meantime, prepare the sauce. Melt the butter in a small saucepan over medium heat, then stir in the heavy cream until combined and gently steaming, about 1 to 2 minutes.Turn the heat to low and whisk in the Alouette garlic and herb cheese until fully combined, about 3 to 5 minutes. Adjust salt to taste and keep over low heat, stirring occasionally, until the pasta is finished cooking.
- Reserve some pasta water, then strain the cooked fettuccine and combine with the alfredo sauce. Add a splash or two of pasta water to help the sauce cling.
- Optionally garnish with roasted garlic and fresh parsley. Serve hot.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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