Description
This creamy Fettuccine Alfredo features a luscious sauce made from tender cauliflower, Parmesan cheese, and a blend of olive oil, garlic, and butter. The sauce is blended to a smooth, velvety texture and tossed with perfectly cooked fettuccine pasta for a comforting and flavorful Italian-inspired meal.
Ingredients
Units
Scale
Sauce Ingredients
- 12 ounces cauliflower florets (from 1 small cauliflower)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves
- 1/2 teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
Pasta
- 16 ounces fettuccine pasta
- 1 to 1 1/2 cups reserved pasta cooking water
Garnish
- Chopped fresh parsley
Instructions
- Cook Cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until they are fork tender, about 8 to 10 minutes. Drain the cauliflower well.
- Prepare Sauce: Place the cooked cauliflower in a blender. Add the grated Parmesan cheese, extra-virgin olive oil, garlic cloves, Dijon mustard, unsalted butter, fresh lemon juice, sea salt, and several grinds of freshly ground black pepper.
- Cook Pasta: In the same or a separate large pot, bring salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Drain the pasta, saving 1½ cups of the starchy pasta water.
- Blend Sauce: Add 1 cup of the reserved pasta water to the blender with the cauliflower mixture. Blend everything until the sauce is creamy and smooth.
- Toss Pasta with Sauce: Transfer the cooked pasta to a large bowl or skillet. Pour the creamy cauliflower sauce over the pasta and toss to combine and coat evenly.
- Adjust Consistency: If the sauce is too thick, gradually add the remaining ½ cup of reserved pasta water, tossing again to loosen the sauce and achieve a creamier texture.
- Serve and Garnish: Sprinkle the pasta with chopped fresh parsley and adjust seasoning as needed. Serve immediately with additional grated Parmesan cheese on the side.
Notes
- To make a vegan Alfredo sauce, substitute the Parmesan and butter with plant-based alternatives and refer to The Love & Lemons Cookbook for a vegan-friendly fettuccine recipe.
- Reserve some pasta water as it helps to adjust the sauce’s consistency and helps the sauce cling to the pasta better.
- Freshly ground black pepper and lemon juice brighten the rich and creamy sauce.
- If you prefer a thicker sauce, reduce the amount of pasta water added when blending and tossing.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 25mg
