This 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 fettuccine pasta, mushrooms, or protein of your choice.
A delicious and creamy mozzarella pasta everyone at the table will love! Serve with easy garlic knots and a family style chopped salad for a delicious meal.
Nothing says comfort food like alfredo – and this unbelievable creamy cheesy mozzarella alfredo sauce is a great weeknight meal! This pasta sauce comes together in about 15 minutes and is loaded with flavor from fresh herbs, garlic, and soft mozzarella cheese. A great weeknight pasta recipe the whole family will love.
I decided to make this alfredo sauce with mozzarella cheese instead of parmesan. It was super gooey, especially when you stir the cheese and let it melt into the sauce. Each bite is loaded with delicious garlicky flavor. The mozzarella cheese doesn’t melt like parmesan, so the sauce isn’t as creamy as traditional alfredo, but it’s delicious nonetheless. Serve with linguine or fettuccine noodles for that classic alfredo vibe.
This Mozzarella Alfredo Sauce Recipe Is:
- Creamy
- Herby
- Cheesy
- Gooey
- Decadent
- Ready in About 15 Minutes
- Vegetarian
Vegetarian Comfort Food Recipes for the WIN!
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 sauces comes together quickly so you can enjoy a tasty meal with little prep time. Serve with a side salad and copy cat Italian bread sticks and you’re ready to mangia!
What’s In Alfredo Mozzarella Pasta Sauce?
What Type of Mozzarella Should I Use?
- Butter
- Garlic
- Whole Milk
- Parsley –I love shopping for great plant-based finds through Misfits Market – they sell produce, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Pick out your favorite seasonal produce, save up to 40% off grocery store prices & get it delivered to your door.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- Add-Ins: Sautéed mushrooms or cooked chicken
- Fettuccine to serve, use gluten free if desired
Easy Weeknight Alfredo with Mozzarella
This mozzarella alfredo sauce is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen.
I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make Alfredo Sauce with Mozzarella?
- 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 chopped parsley. If you’re adding sautéed mushrooms, veggies, or any add ins (like cooked chicken) now would be the time.
- Add the mozzarella, salt, and black pepper, and cooked pasta into the pan. Heat for 2-3 minutes until the mozzarella has melted. Toss well and enjoy!
Make Mozzarella Alfredo Vegetarian for a Healthy Version
This vegetarian mozzarella alfredo recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.
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.
More Creamy Vegetarian Pasta Dishes You’ll Love!
Kale Ricotta Pasta Recipe (Vegetarian, Gluten Free)
Creamy Garlic Pasta Shells Recipe (Vegetarian, Gluten Free, Vegan)
Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)
White Wine Mushroom Sauce Pasta Recipe (Vegan, Gluten Free)
Vegan Creamy Tomato Spinach Pasta Recipe (Nut Free, Dairy Free)
Get the Same Ingredients for this Mozzarella Cheese Alfredo Sauce Recipe:
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Mozzarella Alfredo Sauce
Ingredients
- 8 ounces pasta for serving, I used penne
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 3 tablespoons butter
- 1.5 tablespoons all purpose flour
- 1.5 cups warm milk
- 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 chopped parsley. If you're adding sautéed mushrooms, veggies, or any add ins (like cooked chicken) now would be the time.
- Add the mozzarella, salt, and black pepper, and cooked pasta into the pan. Heat for 2-3 minutes until the mozzarella has melted. Toss well and enjoy!
Video
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices! If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
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pretty good, I added more garlic which gave it a nice flavor
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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!
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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!
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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 🙂