Go Back
+ servings
Lighter Creamier Corn Pepper Fusilli Alfredo in a black pan.

Lighter Creamier Corn Pepper Fusilli Alfredo

A lighter, creamier corn pepper fusilli alfredo so that you can have your fill without the guilt! There are some real substitutions with whole wheat flour, skim milk and half the cheese making the sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 528kcal
Author Richa


  • 2 cups Fusilli uncooked Pasta
  • 4 Strips Bacon , diced (Optional)
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 4 Cloves Garlic , minced
  • 2 ½ tablespoons Whole wheat flour (Atta)
  • 3 cups Milk Skim
  • 1 tablespoon Italian Seasoning Mix
  • ½ teaspoon Chilli Flakes
  • ½ cup Cheddar shredded and/or Mozzarella
  • 1 cup Corn Kernels
  • 1 cup Red Bell Peppers diced
  • Salt to taste


  • Cook pasta in boiling water as per package directions till al dente.
  • Cook bacon in a skillet till golden brown and crispy. Remove from the skillet, and wipe off the excess fat with a paper towel.
  • Heat butter and olive oil in the same skillet and add garlic. Saute for a minute and add whole wheat flour. Saute the whole wheat flour for about 30 seconds till it starts foaming and using a hand whisk, whisk in the milk till no lumps exist.
  • Bring the sauce to a quick boil while stirring continuously. Mix in the italian seasoning, chili flakes, salt and cheese.
  • Add the pasta, corn, pepper and bacon to the pan and mix well till all the alfredo sauce coats the pasta. Simmer for 2-3 minutes and switch off the flame. At this point, add a little milk if the sauce is too thick. Serve hot.


If you are vegetarian, simple skip step 2 and follow the rest.


Calories: 528kcal | Carbohydrates: 48g | Protein: 19g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 317mg | Potassium: 572mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1727IU | Vitamin C: 52mg | Calcium: 348mg | Iron: 2mg