Healthy Fettuccine Alfredo
Healthy fettuccine alfredo made with what I call a "caulifredo" sauce. It’s a lighter version of alfredo made with cauliflower, milk, parmesan and just a touch of butter. You won't taste the cauliflower but you'll get all the health benefits! Plus there's a good helping of spinach mixed into the pasta for some super green power!
Equipment
- Blender
Ingredients
- 2 cups cauliflower diced and steamed
- 500 g fettuccine or any long pasta like linguine or spaghetti.
- 1 tablespoon olive oil
- 5 cups baby spinach loosely packed when raw
- 4 cloves garlic minced
- 1 cup whole milk
- 1 tablespoon of butter
- 1 cup shredded parmesan
- 1 tsp salt
- 1/4 tsp pepper
- Freshly grated parmesan for topping
Instructions
- Chop cauliflower. Steam until soft.
- In a large pot of salted boiling water, cook pasta until al dente. Reserve 2 cups of pasta water and drain.
- In a large pot, heat 1 tablespoon of olive oil. Sauté spinach and garlic.
- In a high-powered blender, blend steamed cauliflower, milk, butter, salt, pepper and parmesan cheese until smooth.
- Add blended sauce, 1 cup of pasta water and pasta to the pot with the spinach and garlic.
- Mix to combine and cook under low heat for 1-2 minutes. If its too dry, add some more of the pasta water that you reserved. Taste and add more salt, pepper or cheese if needed.
- Leave the pasta in the pot with the lid on for 5 minutes before serving. This will help the pasta soak in the sauce.
- Serve with freshly grated parmesan, black pepper and chili flakes if desired.