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Sour Cream Alfredo Pasta Sauce Recipe

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This sour cream alfredo pasta recipe is a delicious, decadent, and creamy dinner you can make in 20 minutes with no milk! An easy one-pan sauce to toss with your favorite noodles. 

A simple and delicious alfredo sauce you can make without milk! Garlic and fresh herbs give this pasta a bold flavor. Serve with easy homemade vegan garlic knots and an arugula apple salad.

sour cream pasta with fettucine alfredo without milk no milk alfredo sauce for pasta with sour cream

A simple and comforting dinner is ready in less than 30 minutes with this fantastic sour cream alfredo pasta! It’s simple to make and great tossed with your favorite pasta (I used fettucine noodles, a classic paired with alfredo sauce).

This no-milk alfredo recipe is a tasty way to use up sour cream, and is tangy and garlicky, and delicious! This was absolutely a 10/10 dinner recipe, and the perfect creamy pasta.

Want more creamy pasta recipes? Try our lemon hummus pasta sauce, our spicy and creamy Cajun pasta, and our baked goat cheese pasta!

Why This Recipe Works!

  • It’s thick and creamy, a great alternative to traditional alfredo.
  • It’s flavorful and garlicky, and topped with fresh herbs.
  • This simple pasta is ready in 20 minutes!
  • It’s a vegetarian and a great meatless meal idea the whole family will love.
  • A great way to use up to extra sour cream.
pasta with sour cream easy homemade alfredo without milk easy no milk alfredo sauce with sour cream

Simple Creamy Pasta Recipes 

This sour cream pasta is the tastiest, easiest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday pasta dish as well – a simple creamy vegetarian recipe to serve with a chopped salad with chickpeas. Pasta is a fast and inexpensive meal. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad.

Browse more of our easy pasta recipes here!

Ingredients You’ll Need

sour cream alfredo pasta with fettuccine noodles parmesan cheese vegetable broth, olive oil, garlic, butter, and parsley.
  • Butter
  • Garlic
  • All Purpose Flour: I use all purpose flour for all my recipes, I love the consistency of the butter & flour roux, which thickens the sauce.
  • Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
  • Sour Cream – the base of this recipe, this sour cream gives it a silky and creamy texture.
  • Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a plant-based version, adding a little extra into the sauce (and for garnish) makes this dish delish. Some parmesan cheeses are not vegetarian, so make sure to check the labels before consuming.
  • Parsley
  • Pasta, I used a long fettucine noodle!

Substitutions and Variations

  • Add sautéed veggies to this dish (spinach or mushrooms would be delicious)
  • Or add your favorite cooked protein for a hearty meal.
  • Use any pasta shape you like, we love fettuccine for this, but any medium or long pasta will do!

How To Make This Recipe

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

a hand tossing fettuccine pasta into a pot of boiling water to cook it for alfredo.

Step 1: Cook pasta according to package instructions. Drain and set aside.

a saute pan with melted butter, olive oil, garlic, and flour mixed into a roux for this sauce.

Step 2: In a large saucepan or skillet, heat the butter over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned. Add in the flour, and stir with a wooden spoon until the mixture is well combined.

vegetable stock being added to the pan with the roux.

Step 3: Pour in the vegetable stock, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.

sour cream and parmesan cheese in a creamy alfredo sauce.

Step 4: Add the sour cream and parmesan cheese to the pan.

creamy cheesy alfredo sauce being spooned in a pan.

Step 5: Stir the sauce well until it becomes thick and creamy, and the cheese has melted.

cooked fettuccine pasta being tossed with sour cream pasta sauce in a pan.

Step 6: Toss the cooked pasta with the sauce, and heat until the pasta is warmed through and the sauce is bubbling. Add fresh parsley, and add salt and pepper if desired. Serve immediately!

FAQs & Expert Tips

Can you make alfredo without milk?

Absolutely, sour cream makes a fantastic substitute for milk in this rich and creamy alfredo sauce.

What can you add to alfredo sauce to make it taste better?

I like adding sautéed garlic for extra flavor in this sauce, and stirring in the parmesan cheese and sour cream is extra luscious.

How to store leftover sour cream alfredo pasta?

Add leftovers to an airtight container, and refrigerate for up to 2 days.

Expert Tips

  • Serve with shaved parmesan for a fancy addition.
  • When reheating leftovers, add 1/4 additional vegetable stock and 1 tablespoon extra sour cream, and stir well.
pasta with sour cream sauce easy no milk alfredo with sour cream noodles vegetarian dinner ideas in 30 minutes

Creamy Pastas You May Enjoy

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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!

sour cream pasta with fettucine alfredo without milk no milk alfredo sauce for pasta with sour cream

Sour Cream Alfredo Pasta Sauce

This sour cream alfredo pasta recipe is a delicious, decadent, and creamy dinner you can make in 20 minutes with no milk! An easy one-pan sauce to toss with your favorite noodles. 
5 from 11 votes
Prep Time 0 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner, Pasta
Cuisine American, Italian
Servings 6 servings
Calories 395 kcal

Equipment

  • Pot
  • Large Saucepan

Ingredients
  

  • 12 ounces pasta I used fettucine
  • 1/4 cup unsalted butter
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1.5 cups Vegetable Stock
  • 3/4 cup sour cream
  • 1/2 cup parmesan cheese vegetarian, if needed
  • 1 cup fresh parsley chopped
  • Salt & Pepper to Taste

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside.
  • In a large saucepan or skillet, heat the butter over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned. Add in the flour, and stir with a wooden spoon until the mixture is well combined. Pour in the vegetable stock, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.
  • Add the sour cream and parmesan cheese to the pan. Stir well.
  • Toss the cooked pasta with the sauce, and heat until the pasta is warmed through and the sauce is bubbling.
  • Toss with fresh parsley, and add salt and pepper if desired. Serve immediately!

Video

Notes

Dietary Modifications

  • This recipe is meatless, however some parmesan cheeses may not be vegetarian. Make sure you use a vegetarian parmesan cheese if needed.
  • For a gluten free version, use gluten free pasta and flour, and ensure all ingredients are certified gluten free.
  • To make vegan, use a vegan butter and plant-based sour cream.

Substitutions and Variations

  • Add sautéed veggies to this dish (spinach or mushrooms would be delicious)
  • Or add your favorite cooked protein for a hearty meal.
  • Use any pasta shape you like, we love fettuccine for this, but any medium or long pasta will do!

Nutrition

Calories: 395kcalCarbohydrates: 50gProtein: 12gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 45mgSodium: 165mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 1330IUVitamin C: 14mgCalcium: 134mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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3 Comments

    1. 5 stars
      Great, simple recipe. I didn’t think you could make Alfredo sauce with sour cream! I used more garlic & extra black pepper because I’m accustomed to them. My 1st try was too salty–my own fault as I used too much bullion powder to make my broth. But adjusted & 2nd try was awesome, not too salty even with regular salted butter. Be careful as parm. cheese is very salty

5 from 11 votes (8 ratings without comment)

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