Healthier pasta alfredo

Our healthier take on the classic Alfredo pasta recipe uses semi-skimmed milk in place of butter and wholegrain instead of white spaghetti.


  • 325g wholewheat spaghetti
  • 2tsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, crushed
  • 3tsp fresh thyme leaves
  • 1tbsp plain flour
  • 450ml semi-skimmed milk
  • 1 large green courgette, shredded
  • 1 large yellow courgette, finely sliced (or use another green one)
  • 120g baby spinach
  • 2tsp dijon mustard
  • 30g finely grated vegetarian parmesan-style cheese


  1. Cook the spaghetti in a large saucepan of unsalted water according to the pack instructions until al dente. Drain and keep warm.
  2. Meanwhile, heat the olive oil in a large, deep non-stick frying pan over a medium-high heat. Fry the onion and garlic for 5 min or until softened. Add the thyme and cook for a further 1 min or until fragrant.
  3. Add the flour to the frying pan and stir to coat the onion. Gradually add the milk, stirring constantly until smooth. Bring the mixture to the boil over a medium heat. Cook, stirring, for 4–5 min until thickened. Add the courgettes and cook, stirring, for 2–3 min until just tender.
  4. Add the spinach, mustard and cheese and cook, stirring, for 1 min or until the spinach wilts. Add the spaghetti and toss to coat. Divide among 4 bowls, then season with ground black pepper to serve.

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