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Fettuccine Alfredo

Lightened Fettuccine Alfredo with Cauliflower Magic

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Enjoy a lighter twist on fettuccine Alfredo with creamy cauliflower, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 3 cups Cauliflower florets Use steamed cauliflower for convenience.
  • 1 cup Grated Parmesan cheese Feel free to sprinkle extra on top for serving.
  • 2 tablespoons Extra-virgin olive oil Substitute with avocado oil if preferred.
  • 2 cloves Garlic Roasted garlic can be used for a sweeter profile.
  • 1 tablespoon Dijon mustard Yellow mustard is a viable substitute.
  • 2 tablespoons Unsalted butter Opt for vegan butter for a dairy-free version.
  • 2 tablespoons Fresh lemon juice Vinegar can replace it if needed.
  • 1 teaspoon Sea salt Adjust the amount to your preference.
  • 1/2 teaspoon Freshly ground black pepper White pepper works well as a milder option.
For the Pasta
  • 12 ounces Fettuccine pasta You can use any pasta shape you love.
  • 1.5 cups Reserved pasta cooking water Always remember to save some.
For Garnish
  • 1/4 cup Chopped fresh parsley Basil or arugula can be a lovely swap.

Equipment

  • large pot
  • blender
  • Skillet
  • Airtight container

Method
 

Step-by-Step Instructions
  1. Prepare the Cauliflower: Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for about 8-10 minutes until fork-tender.
  2. Blend the Sauce: Drain the cauliflower and transfer it to a blender. Add Parmesan cheese, olive oil, minced garlic, Dijon mustard, butter, lemon juice, salt, and pepper. Blend until smooth.
  3. Cook the Fettuccine: Bring water back to a boil in the same pot, add salt, and cook fettuccine according to package instructions, usually around 8-10 minutes. Reserve 1.5 cups of cooking water before draining.
  4. Combine Pasta and Sauce: In a large bowl or skillet over low heat, combine the drained fettuccine with the creamy cauliflower sauce. Toss gently to coat.
  5. Adjust the Sauce Consistency: If too thick, add reserved pasta cooking water gradually until desired creaminess is achieved.
  6. Serve and Garnish: Serve immediately, garnishing with chopped parsley and a sprinkle of Parmesan cheese.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Taste your sauce before serving and adjust seasoning. For a milder garlic flavor, boil garlic with cauliflower. Feel free to add fresh vegetables for nutrition.

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