A cheesy classic gets a nutritional upgrade with the addition of cauliflower puree. If you’re craving even more nutrition, add a dollop of Kale Pesto for flair and flavor.
- 1/2 pound fettuccine, or pasta of choice
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups cauliflower florets
- 1/3–1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- pinch of cayenne
- 1/2 stick butter
- 2 ounces cream cheese
- 1/2 cup Parmesan cheese
- 2 tablespoons freshly chopped parsley or Kale Pesto (find recipe here)
- Kosher salt and black pepper, to taste
- Bring a large pot of water to a boil. Once boiling, add 2 tablespoons salt. Add fettuccine noodles or preferred pasta of choice and cook until al dente, about 10-12 minutes or according to the package instructions. Strain. Toss with 1 tablespoon of olive oil to prevent sticking.
- Meanwhile, add 1/3 cup of heavy cream and cauliflower florets to a Vitamix or other powerful blender. Puree until mixture is smooth. You may need to add another 2-3 tablespoons of cream to get the mixture to blend smoothly enough. Blend in the garlic powder, cayenne pepper, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- Place the large pot used to cook the pasta back over medium heat. Add butter and melt. Once melted, whisk in cauliflower cream and cream cheese. Stir until cheese is melted and mixture is smooth, then whisk in Parmesan cheese in small batches. Season cauliflower Alfredo with salt and pepper to taste.
- Fold the noodles into the sauce and scoop into bowls. Finish with freshly chopped parsley, or top off with a dollop of kale pesto and serve warm.