Description

Ever wonder how a classic pasta dish can be both indulgent and secretly healthy? What if you could whip up a Fettuccine Alfredo that’s so rich and delicious it earns a 4.90 rating from 175 happy eaters, yet takes just 30 minutes and sneaks in cauliflower for a lighter twist? This recipe’s your ticket to a comforting, vegetarian dinner that’s perfect for cozy nights or impressing guests

Ingredients

Scale

Let’s dive into the ingredients that make this Fettuccine Alfredo so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.

12 ounces cauliflower florets (1 small cauliflower): The secret to a creamy, lighter sauce. Sub: Broccoli florets or 1 cup mashed potato for similar texture.
½ cup grated Parmesan cheese, plus more for serving: Sharp, nutty richness. Sub: Pecorino Romano or nutritional yeast for vegan.
¼ cup extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted butter for non-vegetarian.
2 garlic cloves: Bold, aromatic depth. Sub: ½ teaspoon garlic powder.
½ teaspoon Dijon mustard: Subtle tang and depth. Sub: Yellow mustard or skip it.
3 tablespoons unsalted butter: Adds luxurious creaminess. Sub: Vegan butter or extra olive oil.
2 tablespoons fresh lemon juice: Bright, fresh zing. Sub: White wine vinegar or lime juice.
1 teaspoon sea salt: Enhances all flavors. Adjust to taste.
Freshly ground black pepper: Adds balance.
16 ounces fettuccine pasta: Classic long noodles for sauce to cling to. Sub: Linguine, tagliatelle, or gluten-free pasta.
1 to 1½ cups reserved pasta cooking water: Creates a silky sauce. Sub: Vegetable broth for extra flavor.
Chopped fresh parsley: Fresh, colorful garnish. Sub: Basil or chives.

With about 10 ingredients, this dish is simple yet decadent. The cauliflower trick makes it a lighter, veggie-packed take on a classic.

(Word count: ~400. Let’s cook!)

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Instructions

Step 1: Cook the Cauliflower (10 Minutes)

Bring a large pot of salted water to a boil. Add 12 ounces cauliflower florets (1 small head, cut into bite-sized pieces) and boil for 8-10 minutes until fork-tender.
Drain and transfer to a blender. Tip: Don’t overcook—cauliflower should be soft but not mushy.

Step 2: Make the Alfredo Sauce (5 Minutes)

To the blender with the cauliflower, add ½ cup grated Parmesan, ¼ cup olive oil, 2 garlic cloves, ½ teaspoon Dijon mustard, 3 tablespoons butter, 2 tablespoons lemon juice, 1 teaspoon sea salt, and several grinds of black pepper.
Set aside until pasta is cooked (you’ll add pasta water later for a creamy texture). Tip: Taste the sauce before blending and adjust lemon or salt if needed.

Step 3: Cook the Pasta (10-12 Minutes)

In the same large pot, bring salted water to a boil. Add 16 ounces fettuccine and cook according to package instructions until al dente (usually 8-10 minutes). Tip: Stir occasionally to prevent sticking.
Reserve 1½ cups starchy pasta water, then drain the pasta.

Step 4: Blend and Combine (5 Minutes)

Add 1 cup reserved pasta water to the blender with the cauliflower mixture. Blend until smooth and creamy. Tip: Add more water if the sauce is too thick.
Transfer the cooked pasta to a large bowl or skillet. Pour the sauce over the pasta and toss to coat. If the sauce is too thick, add up to ½ cup more pasta water and toss again for a creamier texture.

(Word count: ~750. Time to serve!)