Lighter (and better that way) Cauliflower Fettuccini Alfredo
This luscious cauliflower fettuccine Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.
Servings: 4
Calories: 408kcal
Ingredients
For the Cauliflower Alfredo Sauce
- 1 cauliflower, roughly chopped
- 4 cloves garlic, peeled
- 1 cup vegetable broth
- 1 cup Heavenly Heavy Cream (page 206) or full-fat coconut milk
- 2 tsp white miso paste
- 1 ½ tsp salt
For the Pasta
- 1 lb fettuccine (gluten-free, if preferred)
- Parmegan (page 204)
- Handful of parsley, chopped
- Black pepper
Instructions
- For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Add the white miso paste and salt. Using an immersion or stand blender, blend the cauliflower and its cooking liquid. If you use a stand blender, do this in batches, being careful no tot fill the blender too high, so the hot liquid doesn't explode out the top.
- In the meantime, cook the pasta according to the package directions, then drain.
- Return the pasta to the pan, them pour the cauliflower Alfredo sauce over top. Toss to heat through. To serve, garnish with a sprinkle of Parmegan and parsley, and fresh cracked black pepper.
Notes
For an even lighter version, swap the Heavenly Heavy Cream or coconut milk with your favorite non-dairy milk.
Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Nutrition
Calories: 408kcal | Carbohydrates: 72.9g | Protein: 16.9g | Fat: 6.1g | Saturated Fat: 3.2g | Sodium: 1355mg | Potassium: 740mg | Fiber: 4.3g | Sugar: 4g | Calcium: 60mg | Iron: 5.6mg