Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.
Cauliflower Fettuccine Alfredo
By Chatelaine64
PREP TIME
15 min
TOTAL TIME
40 min
Makes
4 servings
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.
FILED UNDER: Easy dinners Italian lunch pasta
