Cauliflower Alfredo Sauce with Fettuccine, Bacon & Brussels Sprouts
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
783 kcal
-
Course
Main Course
-
Cuisine
American
Cauliflower Alfredo Sauce with Fettuccine, Bacon & Brussels Sprouts
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Cauliflower Alfredo Sauce with Fettuccine, Bacon & Brussel Sprouts is loaded with a guilt-free sauce that you'll want to make over and over!
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Ingredients
Cauliflower Alfredo Sauce
- 36 ounces frozen cauliflower (three 12-ounce bags)
- 2 cloves garlic
- ¾ cup hot water
- 3 heaping tablespoons non-fat plain Greek yogurt
- ½ cup Parmesan Cheese shredded
- 1 teaspoon salt
Pasta
- 16 ounces fettuccine
- 8 lices peppered bacon chopped
- 1 pound Brussels sprouts ends trimmed, loose leaves removed, and large sprouts in cut half
- ¼ cup water
Instructions
- Steam the cauliflower and garlic until soft in a steamer basket in a large pot of simmering water or in the microwave.
- Add the veggies to a blender along with the hot water (I used the water from steaming the cauliflower) and Greek yogurt. Cover and blend until smooth.
- Pour the cauliflower mixture into a medium saucepan over medium-low heat and stir in the Parmesan cheese and salt. Stir periodically until the cheese is melted and the sauce is heated through.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- While the pasta cooks, add the bacon in a large skillet over medium heat and cook until crispy. Then, remove the bacon to a paper towel-lined plate to drain. Discard excess grease.
- Return the skillet to the heat and add Brussels sprouts and water to the pan. Cover and steam for 5 minutes or until the sprouts are tender. Remove the lid and continue to cook until slightly browned and crisped. Add the bacon back to the skillet and toss with the sprouts.
- To serve: Toss the pasta, bacon, Brussels sprouts, and sauce together, or layer the sauce, bacon, and sprouts over the pasta after plating it. Serve warm.
- Store leftover cauliflower alfredo sauce in the fridge in an airtight container for 3-4 days, or place it in a freezer-safe container and freeze for up to 6 months. Warm the sauce in a saucepan on the stovetop to reheat when you're ready to enjoy it again!
Equipments used:
Notes
- The nutritional information below includes the sauce, pasta, bacon, and Brussels sprouts. For the sauce only (per 1/2 cup serving):
- Calories 115 kcal
- Fat 4g
- Carbs 14g
- Protein 10g
- Cholesterol 9mg
- Sodium 861mg
- Fiber 5g
- Sugar 5g
Nutrition Information
Show Details
Calories
783kcal
(39%)
Carbohydrates
105g
(35%)
Protein
35g
(70%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
133mg
(44%)
Sodium
1205mg
(50%)
Potassium
1587mg
(45%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
1039IU
(21%)
Vitamin C
220mg
(244%)
Calcium
299mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 783 kcal
% Daily Value*
| Calories | 783kcal | 39% |
| Carbohydrates | 105g | 35% |
| Protein | 35g | 70% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 133mg | 44% |
| Sodium | 1205mg | 50% |
| Potassium | 1587mg | 34% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1039IU | 21% |
| Vitamin C | 220mg | 244% |
| Calcium | 299mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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