Healthy Fettuccine Alfredo

Yield: 4 servings

Tessa Arias This healthy fettuccine alfredo features a secret ingredient which makes this dish rich and creamy without all the fat and calories. Can you guess what that ingredient is? Last year...

11 Responses to “Healthy Fettuccine Alfredo”

  1. #
    Diane @ Vintage Zest — July 24, 2013 at 4:14 am

    I have a head of cauliflower in my fridge that is waiting to be added to a faux mac & cheese recipe. However, pizza and fettuccine Alfredo sounds pretty good too! I’m definitely pinning this for later. :)

  2. #
    Tieghan — July 24, 2013 at 6:13 am

    This is the most amazing sauce. I made it a few months back and it is truly so good!! I love you photo, is looks so incredibly creamy!

  3. #
    Amy — July 24, 2013 at 7:15 am

    Could you use an immersion blender instead? Or is the power of a standard blender necessary to achieve the correct texture?

    Looks good, and I always love when I can “healthify” pasta!

    • #
      Tessa — July 24, 2013 at 7:27 am

      You could, I would use the highest speed setting (if your immersion blender is multi speed) and it might take a few minutes to get the right consistency. The key to making everyone forget about the cauliflower is to puree it as much as possible.

  4. #
    Heather — July 24, 2013 at 7:57 am

    I’ve seen this on Pinterest and have been dying to try my hand at it – yours looks SUPER creamy!

  5. #
    Mimi @ Culinary Couture — July 24, 2013 at 11:15 am

    I went crazy over Pinch of Yum’s cauliflower sauce too! This looks amazing!

  6. #
    Des @ Life's Amborsia — July 24, 2013 at 2:52 pm

    Whoa. That’s all I can say. Because I can only think of eating plates and plates of this.

  7. #
    Alfredo e Ines Di Lelio — July 25, 2013 at 12:50 am


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo”, which also contains information on franchising.
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

  8. #
    Julia Shanon — July 25, 2013 at 1:21 am

    it will be better if you pour up some chicken chunks thereeee

  9. #
    Melanie @ Just Some Salt and Pepper — August 8, 2013 at 9:34 pm

    I love alfredo, but can never deal with the guilt. This is perfect! I’d probably throw some grilled chicken or chicken sausage in there too. Yum!

  10. #
    Marci — January 4, 2014 at 4:40 am

    Can this be made a day ahead?

Leave a Comment