Fettuccine Alfredo
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 to 6
-
Course
Main Course
Fettuccine Alfredo
Description
The Fettuccine Alfredo recipe uses cauliflower cooked until fork tender as the base of a creamy sauce. This blender sauce incorporates Parmesan cheese, olive oil, garlic, Dijon mustard, unsalted butter, lemon juice, salt, and freshly ground black pepper to create depth in flavor without relying on heavy cream. Once blended smooth with pasta cooking water, the sauce thickens and coats the cooked fettuccine noodles evenly.
The dish offers a creamy, lightly tangy profile balanced by the nuttiness of Parmesan and the subtle sharpness of mustard. Fresh parsley sprinkled on top enhances freshness and color. Pasta is cooked until al dente to provide a slight firmness that contrasts pleasantly with the smooth sauce.
This pasta can be served as a main course accompanied by a simple salad or steamed vegetables. The recipe notes mention a vegan variation found in The Love & Lemons Cookbook, suggesting flexibility in adapting the sauce base for dietary preferences.
Ingredients
- 12 ounces cauliflower 1 small cauliflower, florets
- ½ cup Parmesan Cheese more for serving, grated
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon Dijon mustard
- 3 tablespoons butter unsalted
- 2 tablespoons lemon juice fresh
- 1 teaspoon salt sea salt
- black pepper freshly ground
- 16 ounces Fettuccine pasta
- 1 to 1½ cups pasta cooking water reserved
- parsley chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
- Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
- Sprinkle with parsley and season to taste. Serve with grated cheese on the side.
Notes
- For a vegan Alfredo sauce alternative, refer to the vegan fettuccine recipe in The Love & Lemons Cookbook.
User Reviews
Overall Rating
4.9
You'll Also Love
