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Homemade Fettuccine Alfredo photo

Fettuccine Alfredo

This Fettuccine Alfredo is a healthier twist on a classic! Creamy cauliflower sauce meets fettuccine for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 12 ounces cauliflower florets (about 1 small cauliflower)
  • ¾ cup grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • 2 cloves garlic
  • 2 teaspoons Dijon mustard
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • freshly ground black pepper (for seasoning to taste)
For the Pasta:
  • 16 ounces fettuccine pasta
  • 1 to 1½ cups reserved pasta cooking water (to adjust sauce consistency)
  • Chopped fresh parsley (for garnish)

Equipment

  • Large pot
  • Blender or food processor
  • Skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Preparation Steps:
  1. Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Drain the cauliflower, reserving about 1 cup of the cooking water.
  2. In a blender or food processor, combine the cooked cauliflower, Parmesan cheese, olive oil, garlic, Dijon mustard, butter, lemon juice, sea salt, and freshly ground black pepper. Blend until smooth and creamy. If the mixture is too thick, add some of the reserved pasta cooking water until desired consistency is reached.
  3. In the same pot, cook the fettuccine according to package instructions until al dente. Drain, reserving some of the pasta water as mentioned earlier.
  4. Return the drained fettuccine to the pot over low heat. Pour the cauliflower sauce over the fettuccine, tossing to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water, a little at a time, until it reaches your preferred consistency.
  5. Serve the Fettuccine Alfredo immediately, garnished with additional Parmesan cheese and chopped fresh parsley for a pop of color.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, adding a splash of reserved pasta water to loosen the sauce.
  • For longer storage, freeze the sauce separately from the pasta and consume within a month.