Creamy Cauliflower Fettuccine Alfredo
The classic Italian dish gets a lighter twist using creamed cauliflower and fresh baby spinach. Still smooth and decadent, this healthier version will surely become a new staple in your kitchen! Be ready to impress with this recipe that takes under 30 minutes to prepare (and it's even gluten-free with our use of rice fettuccine!). Who knew healthy could taste this good?
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- 4 cups cauliflower florets
- 1 tablespoon olive oil, divided*
- 1/2 cup almond milk
- 1/4 cup nutritional yeast
- 3 garlic cloves, peeled
- 1 teaspoon onion powder
- 1 lemon
- 1/2 teaspoon salt*
- 1/2 teaspoon pepper*
- 2 cups packed baby spinach
- 1 box brown rice fettuccine
- *not included
Prep: Wash and dry the produce. Mince the garlic. Juice the lemon into a small bowl, and set aside. Place cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 4-6 minutes until fork-tender. Drain.
Add ½ tablespoon olive oil into a large skillet on medium heat and sauté the minced garlic over low heat until softened and fragrant but not browned, about 2 minutes.
In a blender, add the cooked and drained cauliflower, sautéed garlic, almond milk, nutritional yeast, lemon juice, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Blend until very smooth, set aside.
Bring a large pot of water to a boil. Add your pasta and boil for 7-9 minutes or until al dente. Drain pasta and set aside.
Add ½ tablespoon olive oil to the large skillet, and lightly sauté spinach. Add cauliflower sauce into the pot and then add the drained pasta. Stir to coat.
Heat over medium-low heat until warmed to your liking and serve. Enjoy!