For many people around the world pasta is the ultimate comfort food, the ideal quick dinner, and the most delicious food all in one. But, the calories can really add up, especially when you consider all the rich, creamy sauces and toppings that so often accompany pasta.

In this skinny version of the famous Alfredo sauce there’s more protein and less fat and calories than in traditional Alfredo dishes. And yet the familiar flavor and texture is there thanks to a few hacks that make it a lot healthier.

To begin with this recipe uses pasta made with lentils instead of traditional wheat pasta. This type of pasta does still have some carbs, but it has a lot more protein. If you like you can sub a different type of healthier pasta instead, like high protein wheat pasta or brown rice gluten-free pasta. And, even if you substitute regular pasta here the sauce has a lot less fat than the original so you have lots of options.

The sauce is interesting because the roux relies on olive oil instead of butter. It comes out a little darker than the buttery version, but this color will get lightened up in the end once you add some Greek yogurt to the sauce.

You can use the zero fat or the regular varieties, but any of them will add creamy flavor and texture to the sauce. A little parmesan in the sauce isn’t forgotten here and I suggest always using the freshly grated kind for the best flavor and texture.

The final touch is to add some fresh parsley on top. Then all that’s left is to dig in and enjoy this healthier version of an Italian classic.