Who doesn’t love fettucine alfredo!? It is one of my favorite comfort foods, I love love love fettucine alfredo, especially with broccoli added to it! I never make it, or order it at my favorite italian restaurant, because it makes me feel terrible and I know that it is not that great for me. I have been on a huge cauliflower kick lately, since I discovered that it is a great low carb vegetable that is so so versatile. Cauliflower Crust Pizza and Cauliflower Rice (recipe coming soon) have changed my life! I decided to push this amazing vegetable a little bit further. I basically made a really tasty cauliflower puree and mixed it with a really great fresh pasta. Oh my god… this turned out better than I thought it would and I guarantee you that I could fool a lot of my alfredo loving friends with this recipe.
- 1 lb Fettucine, preferably fresh (I used a fresh garlic fettucine, or Spaghetti Squash if you are going the paleo route)
- 2 Small Heads Cauliflower
- 6 Cups Vegetable Broth
- 6 Cloves Garlic, minced
- 1 TBS butter
- 1 Tsp salt
- Pinch of Nutmeg
- Pinch of Black Pepper
- 1 TBS Olive Oil
- Chop the cauliflower.
- Bring vegetable brot to a boil over medium high heat and add cauliflower.
- Cook until cauliflower is soft, about 15-20 minutes. The longer you cook it, the smoother the sauce will be.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 1-2 minutes or until soft and fragrant (not brown).
- Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sautéed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 3-5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When the puree is very smooth, transfer it back to the butter/garlic skillet (You can save the extra broth by putting it in a container and freezing if for another recipe).
- Keep the alfredo warm in the skillet while you cook the noodles according to their directions.
- Combine noodles and as much sauce as you like in a large pot or skillet and serve immediately. ( I sprinkled a little fresh parmesan on mine before I served it, because that’s how I roll).
Viola, be prepared to impress the heck out of your friends.
*Note – You can add a 1/4 cup cream to make this a bit smoother, but it really isn’t necessary. To make this recipe paleo you could smother your favorite meat or veggies with this tasty sauce.
Also this recipe makes a decent amount of sauce. I used half and froze the rest for future alfredo adventures.
Thanks Lady, I think you would really like this recipe 🙂
Mmmm! I want to try this with spaghettit squash which is so prevalent in our markets right now!
Let me know how it turns out. I have been totally digging all things made with spaghetti squash lately 🙂