Skinny Fettuccine Alfredo 2

Skinny Fettuccine Alfredo

A lightened up version of the classic Alfredo 
Servings 6


  • 2 cups cauliflower florets
  • 1 cup milk (2% or whole)
  • 3 Tablespoons butter
  • 1 garlic clove
  • 1/3 cup grated Parmesan cheese
  • 1 lb fettuccine pasta
  • 2 Tablespoons parsley, minced


  1. In a large pot of boiling, salted water, add the cauliflower. Boil for about 15 minutes or until it is very tender.

  2. When the cauliflower is cooked, remove from the water with a slotted spoon and place in a blender (reserve water for the pasta).

  3. Add 1 cup milk to the blender. Blend on high until the cauliflower and milk forms a silky sauce.

  4. Add the pasta to the water that you boiled the cauliflower in and cook according to package directions (normally about 12 minutes).

  5. In a large saucepan, over medium heat, melt the butter along with the WHOLE garlic clove. Allow the garlic to infuse into the butter. Do not allow the butter to burn. After a 3-4 minutes remove the garlic and pour in the cauliflower/milk mixture. Stir and taste for salt and pepper.

  6. Once the pasta is cooked and drained add it to the sauce. Add Parmesan cheese and mix well. Garnish with parsley and serve warm.

Recipe Notes

*If you want to add whole vegetables to this dish such as broccoli or squash or peppers be sure and steam or sauce them before adding to the pasta and sauce.