Cauliflower Fettuccine Alfredo

65

PREP TIME

15 min

TOTAL TIME

40 min

Makes

4 servings

Cauliflower Fettuccine Alfredo

Cauliflower is the great chameleon in this dish. It helps to thicken up the alfredo sauce, making it rich without a lot of cream.

Ingredients

  • 1/2 head (about 3 cups) cauliflower , finely chopped
  • 1 cup vegetable broth
  • 1 cup water
  • 450 g fettucine
  • 1 tbsp butter
  • 2 garlic cloves , minced
  • 1/2 cup 35% cream
  • 1/2 tsp salt
  • pinch ground nutmeg , (optional)
  • 1 cup grated Parmesan
  • 1/4 cup finely chopped parsley

Instructions

  • Combine cauliflower with broth and water in a medium saucepan set over high. Boil, then reduce heat to medium. Simmer, stirring occasionally, until very soft, about 20 min. Transfer to a blender. Purée until very smooth.
  • Cook pasta, following package directions but omitting salt, until tender, 6 to 8 min.
  • Melt butter in a large saucepan set over medium. Add garlic. Cook until soft, about 1 min. Stir in cream, salt, and nutmeg, if desired. Bring to a boil, then remove from heat and stir in Parmesan until melted. Stir in cauliflower purée. Add pasta and toss until coated. Garnish with parsley.

Nutrition (per serving)

  • Calories
  • 688,
  • Protein
  • 28 g,
  • Carbohydrates
  • 92 g,
  • Fat
  • 23 g,
  • Fibre
  • 6 g,
  • Sodium
  • 911 mg.

Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.

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