Fresh Fettuccine Alfredo Sauce

When you think of Alfredo sauce you  don’t typically associate the word “fresh,” but this recipe is just that. By incorporating fresh veggies from your garden or co-op and by replacing cream with yoghurt this recipe is a refreshing take on an indulgent classic. Delicious, light and simple… yummy.


  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 teaspoons paprika
  • 1 red bell pepper, chopped
  • 1 green bell pepper, sliced
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped garlic
  • 1/2 cup sour cream
  • 1 cup Plain Mountain High Yoghurt
  • 4 tablespoons fresh large basil leaves


  1. Heat butter in a large skillet.
  2. Stir in salt and pepper to taste and paprika.
  3. Add red and green bell peppers, shallots, garlic.
  4. Cook, stirring, about 3 to 4 minutes over medium high heat.
  5. Add sour cream and yogurt and blend all together.
  6. Add fresh basil bring to a simmer for about 30 seconds. (Do not boil or sauce will separate.)
  7. Serve over cooked fettuccine and garnish with a cracked black pepper.
Fresh Fettuccine Alfredo Sauce In a bowl, there's fettuccine Alfredo with shrimp. The sauce contains Mountain High Plain Yoghurt, sour cream, butter, shallots, garlic, basil, paprika, bell peppers, and optional shrimp.