-Chop the cauliflower. Bring the vegetable broth to a boil over medium high hheat and add cauliflower. Cook until cauliflower is soft, about 15 mins.
-In my experience, the longer you cook it, the smoother the sauce will be.
-Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 mins or until soft and fragrant.
-As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to the directions on the package, reserving some of the starchy water to add to the sauce later.
-Transfer cauliflower to a blender with about 2 cups of the broth.
-Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 mins depending on blender. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick.
-When the puree is smooth, transfer back to the butter/garlic skillet.
-Add the cream and cook over low heat.
-Add the starchy paster water and keep warm until ready to serve.
-Combine noodles and sauce in a large pot or skillet and serve immediately.
Serving
Suggestions
1 serving yields about 280 calories, w pasta. 1 serving equals 2 oz. 8 servings total.
Originally Submitted
5/15/2013
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