Time: 1 hour.
Complexity: easily
Servings: 4

The beauty of Italian Alfredo pasta lies in its smooth, creamy sauce, traditionally made with generous amounts of butter and Parmesan cheese. This recipe will help you enjoy it without sacrificing your figure. It uses just one tablespoon of butter, and the sauce is creamy thanks to a blend of creamy cauliflower puree and low-fat, unsweetened condensed milk. Fewer calories and more fiber! Whole-wheat fettuccine pasta adds even more nutrition to this dish. Add green peas and lemon zest for a refreshing flavor.

Ingredients:

• 2 cups cauliflower florets, about 220 g
• 1 cup lightly salted chicken broth
• 220 g whole grain fettuccine pasta
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, crushed
• 0.5 cups low-fat, unsweetened condensed milk
• 3/4 cup frozen green peas, thawed (110 g)
• 1/4 tbsp. grated parmesan
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh parsley + extra for serving
• 1.5 tsp finely grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, fettuccine pasta, concentrated milk, lemon zest, Parmesan cheese, peas

We recommend

Preparation:

Step 1
• Combine the cauliflower, broth, and 1 cup of water in a small saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the cauliflower is very tender, 25-30 minutes. Remove from heat and let cool for 5 minutes. Blend the cauliflower and all of the liquid thoroughly in a blender until smooth.
Step 2
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, 8 minutes. Drain thoroughly, reserving about 1 cup of the cooking water.
Step 3
• In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and unsweetened condensed milk and bring to a boil. Cook until slightly thickened, 5 minutes. Season with salt and pepper to taste. Stir in the peas until heated through, 2 minutes. Add the cooked pasta, Parmesan, and about 1/2 cup of the pasta water to loosen the sauce.
Step 4
• Remove from heat and stir in the butter, finely chopped parsley, and lemon zest. If the sauce seems too thick, add a little more of the pasta cooking water. Serve immediately, sprinkled with finely chopped parsley.

Votes: 2