Cauliflower Fettuccine Alfredo #RecipeMakeover

Today I am sharing another healthy Recipe Makeover creation. I found this recipe a few years ago in on of my cookbooks and can’t get enough of it! This rich and delicious Fettuccine Alfredo is made with cauliflower in the sauce along with whole wheat pasta and low fat milk and cheese. Cauliflower Fettuccine Alfredo is a filling meal on it’s own or top with sauteed chicken, shrimp, or veggies.

You are going to love this healthy twist on a comfort food classic!

Ingredients:

Makes 4 servings

12 ounce box whole wheat fettuccine
2 tbsp butter {or substitute olive oil}
2 cloves garlic, minced
2 tablespoons whole wheat flour
1 cup skim milk
3/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated {plus additional for topping}
1/2 cup cauliflower puree {see below}
1/4 tsp paprika
salt/pepper, to taste

Directions:

Cook the pasta according to the package directions.
Drain, reserving 1/2 cup pasta water.
Meanwhile, make the cauliflower puree by steaming cauliflower florets until tender then blending until smooth in a food processor.
Add butter to a large skillet over medium heat.
Once it melts add garlic and stir until fragrant, about 1 minute.
Add flour and whisk until mixed then cook for 4 minutes.
Add milk, a little at a time. Whisk until it’s a smooth sauce and is simmering.
Stir in both cheeses and cauliflower puree.
Stir in seasonings then add drained pasta.
Stir in the pasta water, start with half and add more until the sauce isn’t too thick.
Portion on to four plates and garnish with additional Parmesan.
Top with chicken, shrimp, or sauteed veggies if you’d like.
Serve hot and enjoy!