Olive oil alfredo sauce is made without butter so you can always have rich, creamy alfredo sauce even when there’s no butter in the house!
Get ready, because olive oil alfredo sauce is about to give you the easiest dinner of your life.
You might only be interested in salad right now, but let me make my case for this olive oil cream sauce. It’s ready in 15 minutes – like, the whole thing start to finish. You could even make roasted broccoli to go alongside in that amount of time, and add another 5 minutes and you’ve got roasted chickpeas for protein too.
When the days get busy, quick and easy dinners like this are gold. This one is also awesome because it’s a back pocket recipe for those time where you need a butter substitute. Olive oil to the rescue!
What can I substitute for butter in alfredo sauce?
We’re using extra virgin olive oil to make alfredo sauce without butter. You’ll still get a rich, creamy sauce in a matter of minutes. The sauce still contains parmesan cheese and heavy cream, so please keep in mind that it is not vegan or dairy free, and you’ll want to choose a vegetarian friendly parmesan (no rennet) to keep it truly vegetarian.
How to make olive oil alfredo sauce
Heat olive oil over medium heat in a large skillet. Add cooked pasta, heavy cream, parmesan cheese, salt, and pepper. Stir and toss together until the pasta is completely coated and the sauce is slightly thickened.
How to reheat alfredo sauce
I doubt you’ll have any leftovers, but in case you do, alfredo sauce has a tendency to separate shortly after cooking. To reheat it to a creamy consistency, heat pasta with sauce in a small pot over medium low heat with a splash of milk or heavy cream until warm and creamy.
This olive oil alfredo sauce can be customized! Here are a few ideas to get you started:
- Add a pinch or two of crushed red pepper flakes at the end for spice
- Cook one clove of crushed garlic in the oil before proceeding with the recipe
- Use the sauce as a pizza topping in place of tomato sauce
- Toss pasta and sauce in a baking dish, cover with mozzarella cheese, and bake until brown on top
- Use in place of the tomato sauce in roasted vegetable lasagna
More tasty pasta recipes
- Fettuccine Alfredo with Cajun Tofu
- Orecchiette with Spinach and Butter Beans
- Rigatoni with Caramelized Onions and Gorgonzola
- Roasted Garlic and Broccoli Penne
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Pesto Linguine
- Roasted Vegetable Lasagna
For dessert
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Cookie Dough for One
- Healthy Banana Mug Cake
- Applesauce Cake with Cream Cheese Frosting
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Olive Oil Alfredo Sauce
Ingredients
- 1 pound pasta
- ¼ cup olive oil
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Coarse kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- Just before the pasta is done, heat olive oil over medium heat in a large skillet. Add drained pasta, heavy cream, Parmesan cheese, and salt and pepper. Stir and toss together until the pasta is completely coated and the sauce is slightly thickened.
Notes
Aimee @ ShugarySweets says
This looks like a wonderful dinner. I happen to have everything on hand to try it out, thanks 🙂
Cate O'Malley says
Haven’t had pasta in forever, this looks like the perfect way to get back in the game (and the second olive oil recipe I’ve pinned this morning!).
Ashley | Spoonful of Flavor says
I’m loving all of these pasta recipes! This alfredo sauce not only looks delicious, but so easy too! I love cooking with Pompeian olive oil, it is very good quality for the price!
Lindsay Moe says
Thanks Ashley!
Miriam @ OvertimeCook says
I am loving all of these olive oil posts! I would never have thought of making this with olive oil – but it looks amazing. I must try it!
Lindsay Moe says
Thanks Miriam!
Stef says
Super easy to throw together (literally!) and delicious. Took me about a minute.
I used garlic flavored olive oil.
I’m never buying another jar of Alfredo sauce again. I’m going to make a few jars of this and stick them in the freezer, since I do’t usually keep heavy cream or parmesan on hand. Thanks so much for this one!!
Lindsay Moe says
I’m so glad you enjoyed it, garlic flavored olive oil sounds like a heavenly addition! I have found cream based recipes don’t freeze very well, but if you try it be sure to reheat gently or it may curdle.
MZ says
This the best because I don’t like butter that much thanks 🤪😄😄😛😋
Elizabeth says
If I don’t have olive oil can I swap out the olive oil in the recipe for regular oil??
Kevin says
Really good – made 2 adjustments – dropped in about 4 cloves minced garlic into hot olive oil and cooked about 30 Secs – added noodles, cream, parm etc and then also about 1/4 cup of the pasta water — that’s the secret – incredible!
Katie says
Made this tonight because I was out of butter and looking for alternative. Absolutely Delicious.
Highly recommend, added garlic and red pepper flakes.
Thanks!
David says
I’ve always made alfredo with butter, but I’m trying to eat better so I’ll have to give this a try. The idea of turning into a pasta bake is a great idea too!
Other options – I usually add some fragrant herbs in too. It gives the sauce a bit more dimension. Things like basil, Thyme, Oregano, even Parsley work.