About
What's amazing about this Amazing Fettuccine Alfredo? Well, it certainly does taste amazing, with the creamy sauce bringing all sorts of parmesan-flavored goodness to the tender pasta. But actually, Amazing Fettuccine Alfredo has a secret — there's no heavy cream or milk in its creation. Just mild, healthy, nourishing cauliflower. Yes, Amazing Fettuccine Alfredo can actually help you shed a few pounds! That really is amazing!
Ingredients
- 1 small head cauliflower, cut into florets (about 12 ounces)
- 1/2 cup parmesan cheese, grated, plus more, to taste, for serving
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt, plus more, to taste
- freshly ground black pepper, to taste
- 1 (16-ounce) package fettuccine
- fresh basil, optional, to taste, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, add the cauliflower and cook until the florets are fork-tender, about 8-10 minutes.
Step 2 -Drain the cauliflower.
Step 3 -In a blender, add the cooked cauliflower, 1/2 cup of the parmesan cheese, the olive oil, the garlic, the Dijon mustard, the butter, the lemon juice, 1 teaspoon of the sea salt, and the black pepper but do not blend it yet.
Step 4 -In a large pot of salted, boiling water, add the pasta and cook it until it is al dente, according to the package directions.
Step 5 -Reserve 1 1/2 cups of the pasta water and drain the remainder.
Step 6 -Add 1 cup of the reserved pasta water to the cauliflower mixture in the blender, cover, and blend until a creamy sauce forms.
Step 7 -In a large bowl, add the pasta and the sauce and toss to combine. If the sauce is too thick, add the remaining pasta water and toss again to combine. The sauce should be creamy and smooth.
Step 8 -Taste the sauce for seasoning and add the extra sea salt and the black pepper, as needed.
Step 9 -Serve garnished with the fresh basil and the extra parmesan cheese.
