Mozzarella Alfredo Pasta Sauce Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe Watch VideoThis mozzarella alfredo pasta sauce recipe is a creamy cheesy pasta sauce with mozzarella cheese, garlic, milk, and butter. This alfredo without parmesan is perfect tossed with cooked pasta, fresh herbs, and a gooey cheese sauce.
A delicious and creamy mozzarella pasta everyone at the table will love! Serve with easy garlic knots and a delicious chopped chickpea salad for a delicious meal.
Nothing says comfort food like alfredo sauce, and this unbelievable creamy cheesy mozzarella alfredo sauce is the perfect weeknight meal! This pasta sauce comes together in about 15 minutes and is loaded with flavor from fresh herbs, garlic, and shredded mozzarella cheese.
I decided to make this alfredo sauce with mozzarella instead of parmesan cheese, and no heavy cream. Each bite is loaded with delicious garlicky flavor.
Serve this easy recipe with penne or your favorite noodles and our favorite kale citrus salad for a delicious dinner.
Why This Recipe Works
- It’s creamy, cheesy, gooey, and so good!
- Ready in about 15 minutes, it makes a quick weeknight meal.
- This sauce cooks quick and is easy to make – perfect for any skill level of cooks.
- It’s vegetarian and a great meatless meal.
Vegetarian Comfort Food
This mozzarella alfredo pasta sauce is the tastiest, coziest comfort food meal. It’s perfect for a hearty dinner for the family, and also great to make for company if you are having guests for dinner. It also makes a great vegetarian holiday meal for special occasions.
Ready in 20 minutes, this easy sauce is fantastic vegetarian comfort food! If you’re looking for more tasty comfort food ideas, try our vegetarian pot pie with flaky biscuits, creamy gorgonzola gnocchi, or our rigatoni cacio e pepe!
Ingredients You’ll Need
- Mozzarella Cheese – I recommend using a pre-shredded mozzarella cheese, not fresh. Fresh mozzarella (while super delicious!) can get stringy and not melt as well in the pasta sauce.
- Olive oil
- Butter – melt butter and sauté the garlic as a great start to this sauce.
- Garlic
- Milk – you can use any variety you prefer.
- Parsley
- Sea salt and black pepper
- Add-Ins: See below for some great options.
- Penne to serve, use gluten free if desired
Additions & Variations
You can customize this mozzarella sauce pasta by adding in your favorite protein or vegetables to this dish.
- Chicken Breasts – cooked, grilled, or rotisserie chicken breasts would be a great add-in. Just make sure the chicken is cooked before adding to the pasta.
- Shrimp – cooked before adding, for a great seafood variation.
- Red Pepper Flakes – for a spicier sauce!
- Fresh Basil – which makes a great topper.
- Sun-Dried Tomatoes – for a sweet burst of tomato flavor, or even fresh chopped tomatoes.
- Italian Seasoning – for an extra herby kick!
- Sauteed mushrooms or grilled vegetables
How To Make This Recipe
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Step 1: Cook the pasta: bring a large pot of water to a boil, add the pasta, and cook according to package instructions. Drain and set aside.
Step 2: In a large pan, heat olive oil over medium low. Add the garlic and sauté for 2 to 3 minutes until it becomes lightly brown.
Step 3: Add the butter, flour, and 1/4 cup of milk
Step 4: Stir for 3-4 minutes until a roux forms and the flour has no more lumps. Pour the remainder of the milk into the sauce and simmer over low/medium heat until a thick sauce forms.
Step 5: Add the mozzarella, oregano, salt, and black pepper, and cooked pasta into the pan.
Step 6: Heat for 2-3 minutes until the mozzarella has melted. Toss well and enjoy!
FAQs and Expert Tips
Yes! While mozzarella melts differently than parmesan, it’s great added it at the end of the dish. The creamy sauce is gooey and delicious!
The mozzarella cheese in this alfredo is best added in at the end, where it will give fantastic cheese pulls. It won’t quite melt in the sauce like parmesan cheese, but it’s a great addition at the end.
Store any leftovers you have in an airtight container, and refrigerate for up to 1 day. To reheat, add 1/4 cup of milk to the pasta, and heat until cheesy.
Pro Tips
- Add the cheese at the end, right with the pasta, and toss until melted and creamy. If you stir the cheese into the sauce earlier, it could separate.
- Shredded mozzarella works better than fresh mozzarella, as fresh mozzarella can become stringy.
- Heat the milk before adding it to the pan so it doesn’t curdle.
Dietary Modifications
- This recipe is vegetarian, and does not contain meat.
- To make this recipe gluten free, be sure to use a gluten free pasta and flour for the roux. Always ensure your ingredients are certified gluten free if needed.
More Tasty Pasta Recipes
Share This Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Mozzarella Alfredo Pasta Sauce
Ingredients
- 8 ounces pasta for serving, I used penne
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic minced
- 3 tablespoons butter
- 1.5 tablespoons all-purpose flour
- 1.5 cups warm milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 cup parsley chopped
- 1 cup shredded mozzarella
Instructions
- Cook the pasta: bring a large pot of water to a boil, add the pasta, and cook according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium low. Add the garlic and sauté for 4 to 5 minutes until it becomes lightly brown.
- Add the butter, flour, and 1/4 cup of milk, and stir for 3-4 minutes until a roux forms and the flour has no more lumps.
- Pour the remainder of the milk into the sauce and simmer over low/medium heat until a thick sauce forms.
- Add the mozzarella, salt, and black pepper, and cooked pasta into the pan.
- Heat for 2-3 minutes until the mozzarella has melted. Top with fresh parsley, toss well and enjoy!
Video
Notes
Pro Tips
-
- Add the cheese at the end, right with the pasta, and toss until melted and creamy. If you stir the cheese into the sauce earlier, it could separate.
-
- Shredded mozzarella works better than fresh mozzarella, as fresh mozzarella can become stringy.
-
- Heat the milk before adding it to the pan so it doesn’t curdle.
Dietary Modifications
-
- This recipe is vegetarian, and does not contain meat.
-
- To make this recipe gluten free, be sure to use a gluten free pasta and flour for the roux. Always ensure your ingredients are certified gluten free if needed.
Additions & Variations
You can customize this mozzarella sauce pasta by adding in your favorite protein or vegetables to this dish.- Chicken Breasts – cooked, grilled, or rotisserie chicken breasts would be a great add-in. Just make sure the chicken is cooked before adding to the pasta.
- Shrimp – cooked before adding, for a great seafood variation.
- Red Pepper Flakes – for a spicier sauce!
- Fresh Basil – which makes a great topper.
- Sun-Dried Tomatoes – for a sweet burst of tomato flavor, or even fresh chopped tomatoes.
- Italian Seasoning – for an extra herby kick!
- Sauteed mushrooms or grilled vegetables
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Love mozzarella right up my alley
Love!!! Delicious recipe, I would suggest adding more milk though 😁
I needed a lactose free option for my grandaugher so I made this recipe using Lactose free milk, ghee instead of butter and a cup and a half of lactose free shredded mozarella. I added one cup of chicken broth for extra flavor. I also added cubed chicken breast that I had pre-grilled, diced steamed carrots and broccoli. It was delicious!
Brilliant flavor and a lot cheaper than using Parmesan. Would make this in double recipe for a larger family like mine. Overall it’s delicious 😋
Hi Aline,
So glad you enjoyed it – thank you so much for the review 🙂
– Kelly
My three year old and I are obsessed with this recipe, which is good because it is so quick and easy. I’ve even just garlic powder instead of fresh garlic in a pinch, and it’s just as good. We add whatever veggies we have on hand! Zucchini, mushrooms, broccoli, whatever!
pretty good, I added more garlic which gave it a nice flavor
Really easy, and delicious!
Hi can you freeze this sauce ?
Thank you
Hi Rebecca, I wouldn’t recommend freezing it – I would recommend enjoying it immediately after cooking.
So easy and delicious! Even my 1 year old likes it. Thank you! 🙂
This is delicious and so easy to make! Even my 1 year old likes it. Thank you!
I just made this and added sautéed onions and bell peppers to the mix. Absolutely delicious and very easy. I used spaghetti noodles instead because that was all I have on hand. Thank you for a great recipe!
I can use half and half or heavy cream?
Hi Mabel – yes, you can try to use either, just make sure you add the half and half or cream into a cool pan – if the pan is too hot, it will curdle.
Can you add other vegetables in this recipe, like zucchini onions spinach??
Hello, yes you can! I’d recommend sauteeing the vegetables first so they soften, then adding them with the mozzarella cheese and toss together. You can also add in cooked protein (chicken, tofu, etc.) too if desired.
Can you use 2% milk?
Hi Erin,
I haven’t tried it with 2% milk – but you can absolutely try, it may not be as creamy as the whole milk so you may need to add a few extra minutes of cooking time to reduce the milk down.
I love to eat pasta and try pasta recipes. This one was amazingly simple to make and fabulously delicious.
Thank you, I’m so glad you enjoyed it 🙂