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Creamy white sauce pasta made without cream, loaded with vegetables and herbs.
SavorAndSpice

White Sauce Pasta Without Cream (Easy Alfredo-Style Recipe)

This white sauce pasta without cream is rich, creamy, and comforting, made using milk, cheese, and simple pantry ingredients. It’s a lighter, healthier alternative to classic white sauce pasta, perfect for quick weeknight dinners or lunch meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: Continental, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams Pasta penne or fusilli
  • 1½ tablespoons Olive oil or butter
  • 3 cloves Minced Garlic
  • 1 cup Mixed vegetables such as bell peppers, carrot, corn, broccoli
  • 1½ tablespoons All-purpose flour
  • 1½ cups Milk
  • 1 cup Grated cheese (cheddar or mozzarella)
  • ½ teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Italian seasoning / mixed herbs
  • ½ tbsp Chili flakes
Optional Add-ins
  • 2 tbsp Extra cheese for more creaminess
  • 1 tbsp Butter for richer flavor
  • ¼ cup Pasta water

Equipment

  • 1 Large pot (for boiling pasta)
  • 1 Non-stick pan or skillet
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons

Method
 

  1. Bring a large pot of water to a rolling boil. Add salt and cook the pasta until al dente according to the package instructions. Reserve about ¼ cup of pasta water, then drain the pasta and set it aside.
    Heat olive oil or butter in a wide pan over medium heat. Add the minced garlic and sauté for 20-30 seconds until fragrant, making sure it does not brown.
    Add the mixed vegetables to the pan and sauté for 2–3 minutes, stirring frequently, until they are slightly tender but still vibrant.
    Sprinkle the flour evenly over the vegetables and stir continuously for about 1 minute to remove the raw flour taste.
    Lower the heat and slowly pour in the milk while whisking continuously to prevent lumps. Keep stirring until the sauce becomes smooth and starts to thicken.
    Add salt, black pepper, Italian seasoning, and chili flakes. Stir well and let the sauce simmer gently for 2-3 minutes until creamy and glossy.
    Add the grated cheese and stir until fully melted and combined, creating a rich, creamy white sauce without using cream.
    Add the cooked pasta to the pan and toss until evenly coated with the sauce. If the sauce is too thick, add a small amount of reserved pasta water.
    Taste and adjust seasoning if needed. Remove from heat and serve hot with garlic bread or a fresh salad.

Notes

  • Using low-fat milk can reduce calories by ~40-60 per serving.
  • Reducing cheese to ⅓ cup lowers calories further.
  • Still creamy and satisfying even without cream.