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 I posted a recipe for pizza that was carb free and full of vegetables, though no one would immediately guess that. The reason why is because of a special ingredient that I’m also using in this pasta recipe. Cauliflower! I was so amazed by that Cauliflower Crust Pizza that I was instantly sold on the idea that cauliflower is an extremely versatile and even magical ingredient. So when I saw a recipe for cauliflower fettuccine alfredo over on one of my favorite food blogs, Pinch of Yum, I knew I had to try it. My cauliflower dreams continued because this alfredo recipe is phenomenal. Seriously, I dare you to feed this to your family and see if they notice the cauliflower. Though, it may be hard to mask the cabbage smell cauliflower omits when its cooked. That’s my only beef with cauliflower.
This alfredo can be spiced up in so many ways. Add some Cajun spice if you like a little heat. Toss in some mushrooms, tomatoes, broccoli, zucchini, or whatever you have on hand. Add in some grilled chicken or shrimp if your family likes the protein. Fresh herbs are also a great addition.
Taste: The cauliflower taste is so minimal you really forget that it’s even there. This just tastes rich and wonderful. Don’t forget to add the nutmeg, it really adds another dimension of flavor!
Texture: Creamy and luscious, just like regular fettuccine alfredo. Cauliflower truly is a magical vegetable.
Ease: Admittedly this recipe does dirty a few dishes but it is still easy enough for a weeknight meal.
Appearance: No one would ever guess there’s cauliflower hiding in the sauce!
Pros: So tasty you don’t know it’s the healthy version.
Would I make this again? Oh yes.
How to make Healthy Fettuccine Alfredo
Yield: 4 servings
1 pound whole wheat fettuccine (I used whole wheat spinach fettuccine)
6 cups low sodium vegetable broth
3 small heads cauliflower, chopped
1 tablespoon butter
5 garlic cloves, chopped
1 teaspoon salt
Pinch freshly ground black pepper
1 tablespoon olive oil
1/4 cup heavy cream
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions, or until al dente. Drain, reserving 1 cup of the pasta water.
Meanwhile, in a large pot, bring the vegetable broth to a boil. Add the cauliflower, cover, and cook until very tender, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
Transfer the cauliflower and vegetable broth to a blender. Add the garlic, salt, nutmeg, pepper, and olive oil. Blend until the mixture is smooth and velvety. You may need to work in batches if your blender is too small. If the mixture is too thick, add some of the pasta water to thin.
Transfer the puree back to the skillet. Add the cream and cook over low heat. Add more pasta water, if necessary, to thin the sauce. Taste and adjust seasonings. Toss the fettuccine in the sauce and serve.
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