We all love a classic Alfredo pasta, but this Fat-Free Cheesy Baked Alfredo Penne just takes things to a whole other level. With a Greek Yogurt sauce and loaded with nutritional yeast for the cheesiness, this baked perfection is going to be a sure-shot crowd pleaser!
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This recipe is down right one of my Top 3 Favorite Lunches. It’s one of those where once I cook it for a particular day, I’ll be making it again the next day, and the next day, and then again on the fourth day too. No lies, I’ve actually done this.
(The only reason I take a break is when its a non-workout day and I want to try a fat-ful lunch recipe.)
Gather 
Cook 
Combine 
Stir 
Toss 
Bake
Well this also means that this is an extremely tried and tested recipe, and I’ve posted it just how I do it.
To get some extra nutrition in, I pack it with green peas and broccoli. But the real star of the show is the entire combination with the baking + nutritional yeast. Crispiness and Cheesiness, oh my!
What works best? Fork a mouth-full of some of those crispy pieces of pasta from the top, with some of the softer ones from the bottom along with some veggies.
That’s what’s really leaves me wanting more. Make sure you portion-up on this one when you try it out!
Fat-Free Cheesy Baked Alfredo Penne
Ingredients
- 3 oz Whole Grain Penne, 85g
- 2 cups Broccoli, Chopped Small, 180g
- 2 oz Green Peas, Frozen, 56g
- 2½ Tbsp Nutritional Yeast
Sauce
- ½ cup Non-fat Greek Yogurt, 100g
- 1 Tbsp Nutritional Yeast
- 2 Tbsp Pasta water, or tap water
- 1⅓ tsp Garlic Powder
- ⅓ tsp Ground Black Pepper
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package instructions.
- Set aside 2 Tbsp pasta water, and drain the rest.
- Combine the ingredients for the Alfredo sauce in a small bowl. Add a pinch of salt according to taste.
- Place broccoli in a bowl, cover with a damp paper towel and microwave on high for 1½ minutes until tender.
- Add broccoli, peas, Alfredo sauce and extra nutritional yeast to the pot and gently stir to combine.
- Spoon pasta into a 5×5 inch baking dish, and sprinkle 1-2 tsp nutritional yeast on the top.
- Bake for 12 minutes or until thoroughly heated and top starts to brown.
- Let cool about 2-3 minutes, fold in remaining nutritional yeast and serve!
Notes
- If using an Air-Fryer, don’t top with nutritional yeast before putting it in. Cook at 325°F for 10 minutes.
- To make this Paleo or Vegan, use Chickpea Pasta and Coconut or Almond-based Yogurt. This would change the fat content though.
- Servings: 5 cups | Serving size: 1 cup
- Calories: 102kcal
- Fat: 0.7g | Saturated fat: 0g
- Carbohydrates: 18.2g | Fiber: 4g | Sugar: 3.2g
- Protein: 7.9g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!