Healthier Fettuccine Alfredo
Fettuccine Alfredo made with a cauliflower-based sauce instead of cream is a lighter version of the classic Italian-inspired meal.
Recipe & Photo Credit - Beachbody Blog
What you need:
8 oz . dry whole grain fettuccine
3 cups low-sodium organic vegetable broth
1 medium cauliflower , chopped (about 1½ pounds)
2 tsp . olive oil
2 cloves garlic , finely chopped
1 pinch ground nutmeg
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup unsweetened almond milk
½ cup shredded Parmesan cheese
2 Tbsp . chopped flat-leaf parsley (for garnish; optional)
What you do:
Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
Heat cauliflower mixture in same medium saucepan over medium-low heat.
Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
Add fettuccine; mix well.
Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.
Nutritional Information (per serving): Calories: 315 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 7 mg Sodium: 405 mg Carbohydrates: 50 g Fiber: 10 g Sugars: 5 g Protein: 16 g
Portion Fix Containers 1½ Green 2 Yellow ½ Blue ½ tsp.
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