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:

1. Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.

2. 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.

3. While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.

4. Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.

5. 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.

6. Heat cauliflower mixture in same medium saucepan over medium-low heat.

7. Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.

8. Add fettuccine; mix well.

9. 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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