Fettuccine Alfredo with Cauliflower Cream

Experience a delightful twist on classic fettuccine alfredo with this cauliflower cream version. The sauce, rich and smooth, combines with al dente fettuccine to offer a satisfying and nutritious meal. The use of cauliflower in place of traditional cream reduces calories without sacrificing flavor, making it a smart choice for a family meal. Simple to prepare, this dish is bound to be appreciated for its delightful taste and texture.

Ingredients

• 1 head cauliflower, cut into florets
• 8 oz fettuccine noodles
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 tbsp butter
• 1 pinch nutmeg, freshly grated
• salt
• black pepper

Instructions

1. Bring a large pot of water to a boil. Season with salt. Cook the cauliflower until it is tender, about 10 minutes. Use a slotted spoon to transfer the cauliflower to a blender.
2. While the cauliflower cooks, add the fettuccine noodles to the boiling water and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water.
3. In the blender, combine the cooked cauliflower, minced garlic, heavy cream, grated Parmesan cheese, butter, and a pinch of nutmeg. Blend until the mixture is smooth.
4. Transfer the cauliflower sauce back to the pot. Reheat over low heat. Incorporate the drained fettuccine, tossing to coat evenly. Gradually add reserved pasta water to achieve your desired sauce consistency.
5. Serve the fettuccine immediately, garnished with extra grated Parmesan cheese and a sprinkle of freshly cracked black pepper.

Keywords: Main Dish, Italian, Noodles, Cheese, Dairy

Spice Rack: Salt, Black Pepper, Nutmeg

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