Name: Creamy Fettuccine Alfredo - Guilt-Free & Decadent!
Prep time: 30 min
Total time: 30 min
Ingredients: 6 cups cauliflower florets; 1 1/2 cups chicken or vegetable broth; 2 cloves garlic; 2 tablespoons butter; 1 1/2 teaspoons salt; 6-8 slices bacon; 1 lb DeLallo whole wheat fettuccine; 1/2 cup Parmesan cheese; 1 1/2 cups frozen or fresh peas; parsley, salt, pepper, lemon juice, and/or a dash of nutmeg for topping

This lightened-up whole wheat fettuccine alfredo offers a decadent pasta experience without the heavy calories. It cleverly uses pureed cauliflower to create a lusciously creamy sauce, making it a healthier alternative to traditional alfredo. Perfect for a weeknight meal or a satisfying weekend dinner. The focus on whole wheat pasta and the innovative cauliflower sauce makes this fettuccine alfredo a dish that satisfies your cravings while being mindful of nutrition. It’s a testament to how delicious healthy eating can be.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Fettuccine Alfredo – Guilt-Free & Decadent!

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Prep Time 30

Total Time 30

Servings: 6

Ingredients Method Notes

Ingredients

6 cups cauliflower florets
1 1/2 cups chicken or vegetable broth
2 cloves garlic
2 tablespoons butter
1 1/2 teaspoons salt
6-8 slices bacon
1 lb DeLallo whole wheat fettuccine
1/2 cup Parmesan cheese
1 1/2 cups frozen or fresh peas
parsley, salt, pepper, lemon juice, and/or a dash of nutmeg for topping

Method

For the sauce: Boil 6 cups cauliflower florets in water for 5-6 minutes until fork tender. Drain well and transfer to a blender. Meanwhile, gently sauté minced garlic in 2 tbsp butter for 3-4 minutes until fragrant. Add this butter-garlic mixture, 1 1/2 cups broth, and 1 1/2 tsp salt to the blender. Puree until very smooth.
Cook 6-8 slices of bacon until crispy (baking at 375°F for 10-15 mins works well). Crumble and set aside.
Cook 1 lb whole wheat fettuccine in boiling water until al dente, then drain, reserving about 1/2 cup of pasta water.
Return the drained pasta to the pot. Add the pureed cauliflower sauce, crumbled bacon, 1/2 cup Parmesan cheese (if using), and 1 1/2 cups peas.
Stir gently to combine, adding reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.
Return the pot to low heat and warm through, stirring gently. Serve immediately, topped with fresh parsley, a pinch of salt, pepper, and optional nutmeg or extra Parmesan.

Notes

– Use a high-powered blender for the smoothest cauliflower sauce.
– Don’t overcook the pasta; al dente is key for texture.
– Reserve more pasta water than you think you’ll need; it helps emulsify the sauce.

Pro tips

Use a high-powered blender for the smoothest cauliflower sauce.
Don’t overcook the pasta; al dente is key for texture.
Reserve more pasta water than you think you’ll need; it helps emulsify the sauce.

Enjoy this comforting and surprisingly light fettuccine alfredo. It’s a versatile dish that can be customized with your favorite vegetables or protein. Bon appétit!

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