Healthier Fettuccine Alfredo

Wednesday, August 10, 2016

21 Day Fix approved Fettuccine Alfredo


8 oz. dry whole grain fettuccine
3 cups low-sodium organic vegetable broth
1 medium cauliflower, chopped (about 1½ pounds)
2 tsp. olive oil
2 cloves garlic, finely chopped
1 pinch ground nutmeg
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
½ cup unsweetened almond milk
½ cup shredded Parmesan cheese
2 Tbsp. chopped flat-leaf parsley (for garnish; optional)


  • Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.
  • Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.
  • While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.
  • Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.
  • Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.
  • Heat cauliflower mixture in same medium saucepan over medium-low heat.
  • Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.
  • Add fettuccine; mix well.
  • Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.

Container Count:
1 1/2 Green
2 Yellow
1/2 blue
1 tsp

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