This healthy fettuccine alfredo recipe features a base of spiralized zucchini noodles with a creamy cauliflower alfredo sauce. It’s a quick and easy dinner idea that’s packed with veggies and much lighter than regular fettuccine alfredo.
Cauliflower is changing the game when it comes to making healthy comfort food. I mean I’ve made a cauliflower pizza crust, cauliflower rice and even cauliflower popcorn. It’s crazy how versitale cauliflower truly is.
And it’s super creamy too. I actually just realized how creamy cauliflower gets when blended this winter when I made a cauliflower soup. Isaac was eating it and mentioned that the soup tasted amazingly rich and creamy without any actual cream. This got my wheels turning and I started experimenting with using cauliflower for a cream-based pasta sauce.
The blended cauliflower with almond milk and seasonings worked like a charm and even fooled a few of my taste-testers who couldn’t believe the zucchini noodle pasta didn’t have any cheese! It’s so rich.
If you’re craving a big bowl of creamy pasta, but want to keep your meal a little on the lighter side this recipe is for you! It’s 100% dairy-free, vegan, loaded with a ton of veggies and most importantly DELISH! It’s my new favorite pasta recipe.
Most of the steamed cauliflower is blended into the sauce, but I think it’s nice to leave a few florets out for texture. I also used baby bella mushrooms and onions to add an extra bit of flavor and color to the pasta. Feel free to experiment and add any veggies or protein you’d like. I loved it with the mushrooms, but next time I make it I might add some cooked shrimp for an extra boost of protein.Print
A quick and easy dinner idea that’s packed with veggies and much lighter than regular fettuccine alfredo.
- 2 cups steamed cauliflower, divided 1 1/2 cups for sauce, 1/2 cup for pasta dish
- 1/4–1/3 cup unsweetened original Almond Breeze almondmilk
- 2 cloves roasted garlic
- 1 Tablespoon nutritional yeast
- 1/2–1 Tablespoon olive or avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/4 cup red onion, chopped
- 4 baby bella mushrooms, sliced
- 2 medium-large zucchini squash
- fresh basil and chopped red onion (optional for serving)
- Steam cauliflower if you haven’t already.
- While cauliflower is steaming, make fettuccine noodles by spiralizing your zucchini using the correct blade (Paderno = straight blade, Inspiralizer = blade A). Set noodles aside.
- Prepare cauliflower alfredo sauce but placing 1 1/2 cups steamed cauliflower, almond milk, roasted garlic, nutritional yeast, oil, salt and pepper into a blender. Blend until smooth. You want the sauce to be kind of thick (like regular alfredo sauce) but not too thick so add a bit more almond milk if needed. Set aside.
- In a extra-large skillet over medium heat, add a little oil, onions and mushrooms. Sauté for 3-5 minutes or until onions are fragrant and mushrooms has softened. Add zucchini noodles to the pan and cook until noodles are hot and al dente, about 3-5 minutes more. Drain any excess liquid from the pan if needed. Add cauliflower sauce and remaining cauliflower florets to pan and mix well to combine. Toss well until all noodles are coated with sauce. Heat until pasta is warm and ready to serve.
- Serve with a sprinkle of extra chopped onion. Season with salt and pepper to taste.
- Serving Size: 1/2 recipe
- Calories: 169
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 10g
If you decide to try the recipe please let me know how it turns out in the comment section or better yet, share a photo via social media. Don’t forget to tag me (@eatingbirdfood) so that I see it. 🙂