Healthy Fettuccine Alfredo Pasta

Ever crave pasta but dread the heaviness from the sauce? Well, Buzzfeed strikes again! They surprisingly have some really delicious recipes that they feature from time to time! I am always looking to incorporate different vegetables into my diet and there was a cauliflower article that immediately caught my attention. As I scrolled down, I came upon this recipe and thought I would try it out because, as I mentioned before, I absolutely love creamy sauces in my pasta! Seriously, this recipe will leave you feeling guilt-free! No more heaviness. I will not lie and say that you cannot tell the difference between the two sauces, but trust me, this version is equally delicious, if not even more delicious! I also love the versatility of this recipe. You can use it as a sauce over some salmon, chicken, or steak! You can get fancy and use it as a puree underneath some protein. You can drizzle some on your favorite vegetables as well! The possibilities are endless! This delightful sauce also freezes well, so do not worry about how much this recipe yields! I added some rotisserie chicken to my pasta, yum! Happy cooking!

Yields: 8 servings

Ingredients:
2 lbs. uncooked fettuccine pasta
1 head cauliflower
1 32 oz. container vegetable broth
6 gloves garlic, minced
1 tbsp. butter
1 tsp. salt
a pinch of nutmeg
a pinch of black pepper
1 tbsp. olive oil
1/4 cup heavy cream
1 cup starchy boiling water from pasta pot

Directions:
1. Chop the cauliflower and give it a quick rinse. Bring the vegetable broth to a boil over medium-high heat in a large pot. Add the cauliflower and cook until the cauliflower is soft, about 15 - 20 minutes. The longer you cook the cauliflower, the easier it will be to blend, so do not be afraid to let it boil for more than 20 minutes.

2. In the meantime, melt the butter in a small skillet on medium heat. Add the minced garlic and saute  until fragrant and soft, but not completely browned. It will only take a few minutes. Set aside.

3. Bring a large pot of water with some salt to a boil on medium-high heat. Cook the pasta according to the directions on the package, reserving 1 cup of starchy water for use later, if needed.

4. Transfer just the cauliflower to a large bowl and reserve the vegetable broth. Add 2 cups of the broth to the bowl. Add the sauteed garlic, salt, nutmeg, and pepper. Use an immersion blender to puree the mixture until very smooth, about 5 minutes. If you have a blender or food processor, you can use that instead, but you may need to do it in batches. Once the mixture is moving, stream the olive oil into the mixture while still blending.

5. Once smooth, transfer the mixture back into the pot you used for boiling the cauliflower. Add the cream and cook over low heat until just heated through. Add the starchy water little by little, if needed, until the desired sauce consistency has been reached. Add the noodles into the pot and mix until combined. Serve immediately.