I promised to post this last week but our new internet stopped working. Then we went up to the mountains for the weekend. Sorry!
This was definitely one of the more exciting things I have made lately. When I was younger, Fettuccine Alfredo had a long run as being my favorite dish ever. I stopped eating so much of it when I got older when I realized I couldn’t have Olive Garden as often as I wanted..
Imagine how happy I was when this turned out super well! Of course it’s not the exact same as the cheesy alternative, but this is a great healthy substitute if you love Alfredo sauces. You can eat this on regular noodles, gluten free noodles, or make veggie noodles like we did. Whichever noodle you choose, you will have zero guilt when eating this sauce. We also chose to add shrimp but any protein would be great.
- 6-7 small, skinny zucchini squash (if you choose the veggie noodles)
- 1 lb uncooked fettuccine noodles (if you choose the regular noodles)
- 2 small heads cauliflower
- 6 cups vegetable broth
- 6 cloves garlic, minced
- 4 tablespoons grass-fed butter
- 1 tablespoon salt
- 1 tsp black pepper
- pinch of nutmeg
- 2 tablespoons olive oil
- 1/4 cup milk of your choice (or cream)
- 1 lb uncooked shrimp - de-veined and tail removed (I buy them this way)
- Chop cauliflower
- Bring vegetable broth to a boil over medium heat and add cauliflower florets
- Cook until soft - this took me about 20 minutes
- Melt 1 tablespoon of butter over low-medium heat
- Add minced garlic and saute for 4-5 minutes until soft and fragrant
- If you are using real noodles, as the cauliflower and garlic are cooking, bring a large pot of water to a boil and cook fettuccine according to instructions on the package
- If you are using veggie noodles, as the cauliflower and garlic are cooking, make your noodles using a spiral vegetable slicer of your choice
- Transfer cauliflower to a blender with about 2 cups of broth (you could also try an immersion blender)
- Add the sauteed garlic and butter, 2 tbsp of butter, salt, nutmeg, olive oil and black pepper
- Puree until very smooth - about 5 minutes
- Taste the sauce and adjust seasonings - we added more salt to make it taste more authentic
- If using veggie noodles, cook your zucchini noodles for about 3 minutes in the same pan that your garlic and butter were sauteed in
- For the shrimp, melt remaining 1 tbsp of butter in a pan and add shrimp
- Season with salt and pepper and flip after cooking for 1.5 minutes
- Cook the other side for 1.5 minutes and they should be done - don't overcook or your shrimp will be rubbery
- Add about 4 cups of sauce to your noodles and stir - add more if needed
- Serve with shrimp or protein of your choice
- We had about 4 cups of sauce leftover and we froze it in a glass tupperware for later use.
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