Prep 30 mins
Cook 30 mins
This is wonderful for someone like me that LOVES the creamy dishes. Alfredo sauce as we all know is not the healiest food to eat, and being that I love fetticuine alfredo I had to find an alternate way of making it. Plus with a hubby with lactose issues, I really missed having this dish. Thankfully I was watching the Dr. Oz show when I came home from work and saw them cook up this recipe. It doesn't taste bad at all for being considered a lower in fat type of dish.
- 1⁄2 lb whole wheat pasta (cooked)
- 1⁄2 head cauliflower (core removed and broken into small florets)
- 2 tablespoons olive oil
- 2 shallots (minced)
- 1⁄2 cup chicken stock
- 1 cup parmesan cheese (grated, plus more for garnish)
- salt and black pepper (to taste)
- Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
- Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
- Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don’t want any chunks, because this is your alfredo sauce!
- Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).
I made half the recipe and this is pretty good for a lowfat version. I love cauliflower anyway so I was not put off by the sauce. Thanks for posting Chrissy. Made for Zaar Cookbook Tag.