Indulge in a creamy pasta dish without the guilt. This cauliflower Alfredo sauce is velvety smooth and packed with flavor, making it a healthy alternative to traditional Alfredo.
| Yields: 4 serving(s) | Total Time: 25 mins | Cal/Serv: 320 |
Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 12 ounces whole wheat fettuccine
- Fresh parsley for garnish
Directions:
- Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, about 10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- In a blender, combine cooked cauliflower, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Cook fettuccine according to package instructions. Drain and return to the pot.
- Pour cauliflower Alfredo sauce over the pasta, tossing to coat evenly. Heat over low heat until warmed through.
- Serve pasta garnished with fresh parsley.
NUTRITION INFORMATION (per servings)
Calories: 320, Fat: 14g, Saturated Fat: 2g, Carbohydrates: 35g, Fiber: 6g, Sugars: 5g, Protein: 10g