Today is National Fettuccine Alfredo Day! Seems like there’s a day for just about every food out there now, doesn’t it? Fettuccine Alfredo definitely deserves its own day. It’s so yummy, rich and creamy. The ultimate comfort food. What’s more delicious and satisfying than pasta smothered in cream sauce? Unfortunately, while it tastes so good to you, it fails miserably when it comes to being good for you. All that cream, butter and cheese? Not so great for your health or weight loss efforts.
A dish of Fettuccine Alfredo at your favorite Italian restaurant now and then, isn’t too terrible. It won’t even make you fat. If that’s your favorite, indulgent dish you enjoy on special occasions, go for it. If Fettuccine Alfredo is your go-to meal every time you have pasta, perhaps it’s time to change things up a little. I am not saying you can’t ever have Fettuccine Alfredo ever again! What you can’t have, you always want, so depriving yourself won’t work. So,forget that! However, if better health or weight loss is what you’re after, make a deal with yourself. You’ll reserve the authentic, traditional Fettuccine Alfredo for special occasions and any other time. you’ll eat a lighter, healthier version. Like the recipe** I am going to share with you. It’s not authentic, but it is delicious and will satisfy your craving for something rich, creamy and comforting to pour over your pasta. .
How does that sound? Good?
This recipe has a secret ingredient. Cauliflower. Don’t turn up your nose just yet. If you think you hate cauliflower, you won’t even taste it. I promise. The cauliflower adds a thick creaminess to your sauce without all those extra calories and unhealthy, artery-clogging fat. So don’t knock it until you try it.
Here’s the recipe:
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 tastel)
½ cup unsweetened almond milk
½ cup grated 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 the vegetable 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 about 1 1/2 cups of the reserved cooking water, garlic, and nutmeg. Season with salt and pepper. Blend in two or more batches if necessary. Cover with lid and 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.
You can add some other ingredients to this recipe, if desired. Just before serving, stir in cooked peas or steamed baby spinach leaves. Sauteed mushrooms. You can even add cooked, cubed chicken. Cooked shrimp. The possibilities are endless.
**You can make this a 100% Plant-Based dish by using your favorite Vegan grated “cheese” instead of the Parmesan.
Which version will you choose to have in honor of National Fettuccine Alfredo Day? That’s totally up to you. If you really want the traditional dish today, go for it, but be sure to add this recipe to your repertoire for those other times you’re craving a rich and creamy pasta dish.
Enjoy in Good Health,
**recipe adapted from beachbody.