Dinner / Lunch / Recipes


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Whoa! High calorie meal revamped and still amazing. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.


Makes: 8-10 servings

Time: 30 minutes


  • 8 Ounces Brown Rice Noodles, Mung Bean Noodles, Black Bean Noodles or Whole Wheat Fettuccini
  • 1 Tablespoon Butter
  • 3 Garlic Cloves, minced
  • 2 Teaspoons cornstarch
  • 3/4 Cup Veggie Broth
  • 3/4 Cup Grated Parmesan Cheese
  • 3/4 Cup Plain Greek Yogurt
  • Salt and Pepper


Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions, drain.

While the pasta is cooking, melt the butter in a large non-stick pan over medium heat. Add the garlic and cook until fragrant, about 2 minutes.

Meanwhile, combine the cornstarch and veggie broth until smooth. Pour the mixture into the saute pan, raise the heat, and bring the sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the cooked pasta with the Alfredo sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining cheese and serve.



Jan Pinnington

Jan Pinnington is the founder of Healthy Hands Cooking.

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