Fettuccine Alfredo
Ingredients
The sauce
-
12
ounces
cauliflower florets
-
½
cup
grated Parmesan cheese
-
¼
cup
extra-virgin olive oil
-
2
cloves
garlic
-
½
teaspoon
Dijon mustard
-
3
tablespoons
unsalted butter
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
1 to 1½
cups
reserved pasta cooking water
The pasta
-
16
ounces
fettuccine pasta
For serving
-
to taste
chopped fresh parsley
-
to taste
grated Parmesan cheese
Instructions
- Boil salted water and cook the cauliflower until tender, then blend with Parmesan, olive oil, garlic, mustard, butter, lemon juice, salt, and pepper.
- Cook the fettuccine in salted boiling water until al dente, reserving 1½ cups of the cooking water before draining.
- Add 1 cup of the reserved pasta water to the blender and blend the sauce until creamy.
- Combine the pasta with the sauce in a large bowl or skillet, adding more pasta water if the sauce is too thick.
- Garnish with parsley and additional Parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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