I LOVE pasta, heavy cream sauces, and comfort food. Especially in the winter time. So I’ve put a healthy spin on a favorite classic that you’re going to LOVE!
Let me introduce to you a healthy alternative to Alfredo Sauce!! That’s right… YOU heard me, and it tastes amazing. I’m going to dish all about it, AND also give you some options.
I really encourage you to get creative in the kitchen. Add spice, veggies and meats of your liking and have fun! We all have different tastes, like different things and can use this sauce in many ways.
Here’s how you create this fabulous, healthy alternative to Alfredo Sauce…
What you do need:
4-6 oz of fettuccine or I love linguini (you can use gluten free pasta, or a pasta of your choice) I used linguini.
1 head cauliflower
2 cups vegetable broth
4 cups of water
2 cloves garlic, minced
1 tablespoon butter
1 teaspoon sea salt
Optional and also get creative:
1/2 head of broccoli, steamed, chopped
4-6 oz grilled chicken, chopped
1/2 bag frozen peas
(seen above with bacon and peas)
To your taste:
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup Greek yogurt
1 cup starchy boiling water from pasta pot (from your pasta noodles)
1) Cook Fettuccini or your noodles according to directions.
2) Chop the cauliflower. Bring the vegetable broth and water to a boil over medium high heat and add cauliflower.
3) Cook until cauliflower is soft, about 15 minutes; the longer you cook it, the smoother the sauce will be.
4) Melt the butter in a large skillet over medium heat and add the minced garlic and sautée for 4-5 minutes or until soft and fragrant. The garlic will go into the sauce.
5) As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the noodles according to directions on package, reserving some of the starchy water to add to the sauce later. (You may or may not need this, but keep it as reserve)
6) Transfer cauliflower to a blender with about 1 cup of the broth from your pot. You may need to do this in batches depending on the size of your blender or use a hand blender.
7) Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender.
8) Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
9) Add the yogurt (if desired) and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve.
(I always add the yogurt, but typically don’t need that much of the starchy water, if any.)
10) Combine Fettuccini or your noodles and sauce in a large pot or skillet and serve immediately. Mix in bacon and peas, OR the veggies and meats of your choice.
I spice mine up with a little crushed red pepper!
P.S. If you have leftover sauce… KEEP IT!! I’ll show you later what I whipped up with mine!!
Love & Gratitude,