Healthier Fettuccine Alfredo
Pasta is a dish that tugs at your heartstrings. Fettuccine alfredo is the type of dish you never get tired of, and it’s always a crowd pleaser at the dinner table.
Whether the sauce is made with butter and cheese or butter, cheese and cream, it’s not exactly the lightest option out there. This recipe features a healthier version of fettuccine alfredo. No cream, no butter, but all the flavor.
The secret? Cauliflower!
To make this dish, you start off by cooking your pasta. This recipe uses whole-grain fettuccine for added fiber. Once the noodles are cooked, you’ll want to reserve some of the pasta water for the sauce. If you don’t normally add pasta water, it’s a great trick to use when making pasta sauce. As the noodles cook, they’ll release starch into the water. By keeping and using some of the leftover water for the sauce, you can thicken it without the need for added oil or flour.
Next, you’ll prepare the fettuccine sauce. Start by cooking the cauliflower in vegetable broth (for extra flavor). While it cooks, lightly sauté garlic and olive oil together. Once the cauliflower is cooked, add it to the blender alongside the garlic, nutmeg and reserved cooking water. A quick trip to the blender will turn the cauliflower into a silky white sauce. Add the sauce back to the pan, stir in some unsweetened almond milk, and just like that you have a healthier fettuccine sauce that’s full of flavor. You’d never guess there’s cauliflower inside, but it always feels good sneaking in extra vegetables. Garnish with Parmesan cheese and chopped parsley, if desired.
- 8 oz. dry whole grain fettuccine
- 3 cups low-sodium organic vegetable broth
- 1 medium cauliflower, chopped (about 1½ pounds)
- 2 tsp. olive oil
- 2 cloves garlic, finely chopped
- 1 pinch ground nutmeg
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- ½ cup unsweetened almond milk
- ½ cup shredded Parmesan cheese
- 2 tbsp. chopped flat-leaf parsley (for garnish; optional)
Here are your instructions:
Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
Heat cauliflower mixture in same medium saucepan over medium-low heat.
Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
Add fettuccine; mix well.
Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.