I’ve been making a mess lately. Featured comment Chicken fettuccine made this for dinner, and you’re right: it does taste remarkably like alfredo sauce! My husband gobbled it right up. A mess that starts with slurpy delicious noodles and ends with creamy fettuccine alfredo sauce.
I’m of the belief that Alfredo sauce is King. Which makes them not deep red anymore and more like a pinky-orange. It’s just like I just try to make everything into Alfredo. The truth about Fettuccine Alfredo, besides the truth that it’s the most cozy and comforting food known to humans, is that it has no business being in my life after I’ve spent the last 8 meals filling up on corn, pumpkin bars, and stuffing.
This healthy fettuccine alfredo is made with a creamy cauliflower sauce that tastes just like the real thing. Because this Fettuccine Alfredo is made with cauliflower. Now I am going to eat it forever. Who knew that cauliflower puree could make an Alfredo sauce that is still really creamy and slurpy and cozy comfy good! And I can eat it anytime I want, even the week after Thanksgiving, because it’s not made with heavy cream and butter. Considering that most of this sauce is VEG-ET-ABLES, well, I don’t know, you tell me. Tell me I should eat it every night.
Creamy cauliflower sauce in a skillet with a wooden spoon. Italy and making homemade ice cream for the rest of time? Or the kind that somehow suck your money out of your purse and plant mass quantities of artisan chocolate bars in their place? They were SWEET POTATO fettuccine noodles and they were kind of spicy, like Christmas-y nutmeg spicy. It was the most amazing, comforting combination of textures, flavors, and spices in one big ol’ bowl of pasta.
Fettuccine alfredo in a skillet with a wooden spoon. You would be wise to make this happen if you’re into the whole noodles and creamy sauce thing. Fettuccine alfredo on a white plate with a fork. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes.
In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later. Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes.
Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. Add the cream and cook over low heat.