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Creamy Fettuccine Alfredo - Guilt-Free & Decadent! Discover a lighter Fettuccine Alfredo! Whole wheat pasta in a creamy cauliflower sauce with bacon and peas. D

Creamy Fettuccine Alfredo - Guilt-Free & Decadent!

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 deli
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Prep Time 30 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. Cook 6-8 slices of bacon until crispy (baking at 375°F for 10-15 mins works well). Crumble and set aside.
  3. Cook 1 lb whole wheat fettuccine in boiling water until al dente, then drain, reserving about 1/2 cup of pasta water.
  4. 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.
  5. Stir gently to combine, adding reserved pasta water a little at a time until the sauce reaches your desired creamy consistency.
  6. 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.