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Fettuccine Alfredo Recipe

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Ingredients

Adjust Servings:
1 lbs Fettuccine Noodles
3 small Cauliflower Heads
6 cups Vegetable Broth
1 cup Starchy Boiling Water
1/4 cup Heavy Cream
6 cloves Garlic
1 tbsp Butter
a pinch Nutmeg
a pinch Black Pepper
1 tsp Salt
1 tbsp Olive Oil

Nutritional information

286kcal
Calories
4g
Fat
50g
Crabs
9g
Protein

Fettuccine Alfredo Recipe

  • 45 min
  • Serves 8
  • Easy

Ingredients

Directions

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Not everyone knows that the Fettuccine Alfredo can be made with the cauliflower, which is still so creamy and mouthful to eat making a rich topping for fettuccine noodles. You can eat it anytime, even the week after Thanksgiving, because of its amazing tang and the tinges of cream and butter. So try out the incredible recipe and stay healthy!

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Steps

1
Done

Boil the vegetable broth in a pan over medium heat and add chopped heads of cauliflower. Cook until cauliflower is soft, approx. for 15 minutes. The more the cauliflower is soft, the smoother the sauce will be

2
Done

While the cauliflower is cooking, take a frying pan, melt a tablespoon of butter over medium heat and sauté the minced garlic, nutmeg and black pepper for few minutes

3
Done

Boil water in a large pot and cook the fettuccine noodles according to the package instructions. Drain and set them aside

4
Done

Now take a blender and add the cooked cauliflower, about 2 cups of broth, the already sautéed garlic, black pepper and nutmeg. Blend all these ingredients for at least 5 minutes or until you get a smooth puree. Once the mixture is moving in the blender, stream the olive oil too. You can add more broth in the blender if the puree is too thick

5
Done

Now transfer the puree back in the garlic pan and add the cream to cook over low heat. To keep the sauce warm you can add water in it

6
Done

Combine the sauce and fettuccine noodles in a large bowl, mix them well and serve immediately.

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