Does anyone have a healthy alfredo sauce recipe for me to make dinner tonight?

I would like to skip the butter if possible. I am not a big butter person and at the moment I don't have butter or margarine in the house, can I use olive oil? I really want to make this for dinner...hopefully someone can help me out. Thank you so muchDoes anyone have a healthy alfredo sauce recipe for me to make dinner tonight?
Easy Quick Alfredo





1 cup heavy cream


1/2 teaspoon minced garlic


pinch of thyme


1/2 cup grated Parmesan cheese





Place cream in a small saucepan. Place pan over low heat and bring to a simmer. Add 1/2 teaspoon minced garlic and a pinch of thyme. Mix with a wire whisk. Slowly add Parmesan cheese, whisking continuously until sauce thickens.





I have made this with half %26amp; half, and even regular milk. Both work well. If you don't like the thyme, you can use basil. If you want a little kick to it, put in a pinch of crushed red pepper flakes.Does anyone have a healthy alfredo sauce recipe for me to make dinner tonight?
Here's a recipe I've used since I found it. I don't usually add the tomatoes or broccoli. I just make a salad.





Heart Healthy Fettuccini Alfredo





Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish


2 cups well-cooked canelli, great northern or white beans (fill the cups with beans and add cooking liquid to top of cup)


2 cups soy milk (my favorites are Silk Brand Original or Pacific Brand


Unsweetened鈥攂e careful not to use vanilla flavored soy milk)


3/4 teaspoon garlic powder


3/4 teaspoon salt


1/8鈥?/4 teaspoon freshly ground nutmeg, depending on taste


1/4 cup grated low-fat Pecorino Romano sheep's milk cheese, or if diet permits, low-fat Soy Veggie Parmesan (by Soyco Foods)


1 cup dried tomatoes (rehydrated by soaking in boiling water for 20 seconds, drained, allowed to cool and then sliced into thin strips.)


2 cups small broccoli flowers


Tomatoes and broccoli are optional.


Begin heating a large pot of water for cooking the pasta. In a blender, puree beans, milk, garlic powder, salt and nutmeg until very smooth and creamy.


When boiling, add fettuccini pasta to salted water. While pasta begins to cook, in a medium sized pot, bring bean and milk mixture, stirring occasionally, to a temperature just below simmering; remove the sauce from the burner and stir in the grated cheese. Adjust the seasoning of the sauce, if desired. Add broccoli, if desired, to the cooking pasta, to cook the broccoli with the pasta for the last couple of minutes.


When the pasta is cooked, yet still firm, drain the pasta, return it to its pot and add the sauce to the pasta. Divide the Fettuccini Alfredo into individual serving bowls or put it into a serving platter. Garnish the pasta with additional grated soy or Pecorino cheese and minced Italian parsley.


Makes 6 servings.