Healthy Fettuccine Alfredo

From Pinch of Yum

Ingredients:

• 1 lb uncooked fettuccine noodles
• 2 heads cauliflower
• 6 cups vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• ¼ cup heavy cream
• 1 cup starchy boiling water from pasta pot

Directions:

1. Mentally prepare to have a very messy kitchen.
2. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes.  The longer you cook it, the smoother the sauce will be.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
4. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
5. Transfer cauliflower to a food processor with about 2 cups of the broth.  Add the sauteed garlic, salt*, nutmeg, and black pepper and puree until very smooth, about 5 minutes.  Once the mixture is moving, stream the olive oil in.  Add more broth or water if the mixture is too thick. You want it to turn easily. When puree is very smooth, transfer to a medium sauce pan or dutch oven.
   
6. Add the cream and cook over low heat. Add the starchy pasta water and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
7. Choose whether or not to tell your dinner guests that what they’re eating is healthy.

   *Serves eight, generously*

*You can certainly adjust the salt to taste, but don’t freak out if it tastes very salty initially.  Once you add the cream and starchy water this isn’t the case.  However, you can always add less salt to begin with and more, to taste right before combining with noodles.