I am thrilled to share with you this recipe for healthy and light, but still very creamy Fettuccine Alfredo. It is lightened by addition of pureed cauliflower to the Alfredo sauce. That is why it is not necessary to use a lot of butter and cream.
Course: Main Course
Keyword: fettucini alfredo
- 1/2 lb cooked whole wheat fettuccine pasta
- 1/2 head cauliflower, broken into small florets
- 2 tbsp oil (sunflower or olive)
- 1 small onion, finely chopped
- 1/2 cup chicken stock or vegetable stock
- 1-2 Tbsp cooking cream
- 1 cup grated Parmesan cheese
- a pinch of nutmeg
- Salt and black pepper to taste
Cook the cauliflower in boiling water until very soft, about 20 minutes. Drain.
Sautee onion in oil until soft and translucent. Do not burn the onions.
Add the chicken stock and cream and cook for about 5 minutes.
Add cauliflower and puree with immersion blender (you can also use food processor) until creamy and smooth.
Season to taste with nutmeg, salt and pepper. Toss in the cooked fettuccine and add the grated parmesan cheese. Serve hot.
This looks so light and delicious. The photo is so perfect – I can almost taste it. And I love that it’s made with cauliflower. Did you use fresh-made pasta? I’m looking forward to making this. Thank for the inspiration. Lisa
This time I used store-bought pasta, even though I make my own from time to time.
HISTORY OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO” With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of… Read more »
Hello Alfredo and Ines Di Lelio!
It is truly an honor to meet you. Thank you for sharing the history of your grandfather and his famous creation, “fettuccine all’Alfredo”, with us. 😀
What is cooking cream???
It is a kind of cream lookig similar to whipping cream, designed to be stirred into sautéed or baked dishes. Advantage of the cooking cream is that it does not curdle like sour cream. In Europe it can be found in almost every shop. In the past sour cream was stirred into all kinds of sauces, but it would curdle and that didn’t look nice. I suppose cooking cream was designed to avoid that.