Today I am sharing another healthy Recipe Makeover creation. I found this recipe a few years ago in on of my cookbooks and can’t get enough of it! This rich and delicious Fettuccine Alfredo is made with cauliflower in the sauce along with whole wheat pasta and low fat milk and cheese. Cauliflower Fettuccine Alfredo is a filling meal on it’s own or top with sauteed chicken, shrimp, or veggies.
You are going to love this healthy twist on a comfort food classic!
Cauliflower Fettuccine Alfredo
Makes 4 servings
Ingredients
- 12 ounce box whole wheat fettuccine
- 2 tbsp butter {or substitute olive oil}
- 2 cloves garlic minced
- 2 tablespoons whole wheat flour
- 1 cup skim milk
- 3/4 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated {plus additional for topping}
- 1/2 cup cauliflower puree {see below}
- 1/4 tsp paprika
- salt/pepper to taste
Instructions
- Cook the pasta according to the package directions.
- Drain, reserving 1/2 cup pasta water.
- Meanwhile, make the cauliflower puree by steaming cauliflower florets until tender then blending until smooth in a food processor.
- Add butter to a large skillet over medium heat.
- Once it melts add garlic and stir until fragrant, about 1 minute.
- Add flour and whisk until mixed then cook for 4 minutes.
- Add milk, a little at a time. Whisk until it's a smooth sauce and is simmering.
- Stir in both cheeses and cauliflower puree.
- Stir in seasonings then add drained pasta.
- Stir in the pasta water, start with half and add more until the sauce isn't too thick.
- Portion on to four plates and garnish with additional Parmesan.
- Top with chicken, shrimp, or sauteed veggies if you'd like.
- Serve hot and enjoy!
Notes
Recipe from Double Delicious by Jessica Seinfeld.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
These bags are a great time saver! They steam in the microwave for 4 minutes.
Add steamed cauliflower to a food processor.
Blend until smooth. You need 1/2 cup for this recipe.
Save the rest for lunch the next day!
Whole wheat pasta is the way to go.
It is high in B vitamins and minerals.
Cook the pasta according to the package directions.
Drain, reserving 1/2 cup pasta water.
Add butter to a large skillet over medium heat.
Once it melts add garlic and stir until fragrant, about 1 minute.
Another healthy substitute: whole wheat flour to make the roux for the sauce!
Add flour and whisk until mixed then cook for 4 minutes.
Add milk, a little at a time.
Whisk until it’s a smooth sauce and is simmering.
Stir in both cheeses.
Then add the cauliflower puree.
Stir in seasonings to taste.
Add pasta, tossing to combine.
Stir in the pasta water, start with half and add more until the sauce isn’t too thick.
Portion on to four plates and garnish with additional Parmesan.
Top with chicken, shrimp, or sauteed veggies if you’d like.
Serve hot and enjoy!
Check out more of today’s #RecipeMakeover creations here:
I am loving all of these makeovers….cauliflower alfredo….yes please.