Smarter Fettuccine Alfredo
Elevate your pasta night with Smarter Fettuccine Alfredo, a healthier take on the classic comfort dish! This recipe swaps heavy cream and butter for a velvety cauliflower-based sauce, blending sautéed garlic, almond milk, and Parmesan cheese into a rich yet light alternative. The wholesome twist delivers all the creamy indulgence you love while staying lower in calories and packed with hidden veggies. Ready in just 35 minutes, it’s perfect for busy weeknights, and you can customize it with your favorite milk or garnish it with fresh parsley for added flair. Serve up this guilt-free fettuccine and savor every bite of its decadent, nutrient-packed brilliance!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 4 cups Cauliflower (florets)
- 1.5 cups Low-sodium chicken or vegetable broth
- 2 cloves Garlic (minced)
- 2 tbsp Olive oil
- 0.5 cup Unsweetened almond milk (or any milk of choice)
- 0.75 cup Grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, bring a medium pot of water to a boil. Add the cauliflower florets and cook for 7-8 minutes, or until very tender. Drain and set aside.
In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for 1–2 minutes until fragrant but not browned.
In a blender, combine the cooked cauliflower, sautéed garlic, chicken or vegetable broth, almond milk, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add some of the reserved pasta water a little at a time until it reaches your desired consistency.
Return the cooked fettuccine to the large pot or skillet over low heat. Pour the cauliflower Alfredo sauce over the pasta and toss to coat evenly. Heat for 2-3 minutes until warmed through.
Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 25.2 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1064 mg | 82% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
