Post by Loupy on Feb 19, 2016 22:22:02 GMT -7
Healthy Fettuccine Alfredo with cauliflower sauce and sweet peas
From: Julia @ juliasalbum.com/
I simply love cauliflower in mashed form! With the addition of a little bit of heavy cream, Parmesan cheese, shallots, garlic, and sweet peas, this dish becomes a pure vegetarian heaven! I literally could not stop eating it. Right now, my head is full of many other variations I’d love to try with the cauliflower sauce in place of alfredo, but for now, please enjoy this recipe! This cauliflower sauce reheats beautifully, so feel free to refrigerate the leftovers and reheat them later.
Makes 6 servings.
Ingredients:
1 big cauliflower floret
1 tablespoon butter
2 shallots, minced, or 2 tablespoons of minced onion
2 garlic cloves, minced
1/4 cup (up to 1/2 cup) heavy cream
1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano) or more
1/2 teaspoon salt (or more, to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
2 cups fresh shelled peas (or use frozen)
1 pound dried fettuccine pasta
fresh parsley, for garnish, optional
Directions:
1) Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces.
Place it in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft.
Remove from heat and drain cauliflower from water.
Do reserve some cooking water.
2) Melt the butter in a medium saucepan over medium-high heat.
Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender.
Add heavy cream and Parmesan cheese and bring to a boil.
Cook just for a minute, stirring, until cheese melts.
Remove from the heat.
3) In a food processor, combine cauliflower from step 1 and creamy sauce from step 2.
Process really well, until a very creamy sauce forms.
Feel free to add more heavy cream or cooking water (using 1/4 measuring cup) from step 1 to thin the sauce if it is too thick.
Transfer sauce into a large sauce pan and keep it warm on the stove top.
Season with salt and pepper, and nutmeg, to taste.
4) Cook the peas in boiling water for about 5 minutes, or according to instructions if using frozen peas.
5) Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente.
Drain.
6) Combine the cauliflower sauce (from step 3), cooked shelled peas (from step 4), and pasta cooked al dente (from step 5).
Toss to combine thoroughly – over medium heat.
Stir the sauce constantly.
Sprinkle with remaining Parmesan and garnish with parsley, if desired.
Serve immediately.
From: Julia @ juliasalbum.com/
I simply love cauliflower in mashed form! With the addition of a little bit of heavy cream, Parmesan cheese, shallots, garlic, and sweet peas, this dish becomes a pure vegetarian heaven! I literally could not stop eating it. Right now, my head is full of many other variations I’d love to try with the cauliflower sauce in place of alfredo, but for now, please enjoy this recipe! This cauliflower sauce reheats beautifully, so feel free to refrigerate the leftovers and reheat them later.
Makes 6 servings.
Ingredients:
1 big cauliflower floret
1 tablespoon butter
2 shallots, minced, or 2 tablespoons of minced onion
2 garlic cloves, minced
1/4 cup (up to 1/2 cup) heavy cream
1/2 cup finely grated Parmesan cheese (Parmigiano-Reggiano) or more
1/2 teaspoon salt (or more, to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
2 cups fresh shelled peas (or use frozen)
1 pound dried fettuccine pasta
fresh parsley, for garnish, optional
Directions:
1) Clean the cauliflower head from green leaves, and chop it into reasonably large but manageable pieces.
Place it in the big sauce pan with water, bring to boil and boil for 30-40 minutes until cauliflower is really soft.
Remove from heat and drain cauliflower from water.
Do reserve some cooking water.
2) Melt the butter in a medium saucepan over medium-high heat.
Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender.
Add heavy cream and Parmesan cheese and bring to a boil.
Cook just for a minute, stirring, until cheese melts.
Remove from the heat.
3) In a food processor, combine cauliflower from step 1 and creamy sauce from step 2.
Process really well, until a very creamy sauce forms.
Feel free to add more heavy cream or cooking water (using 1/4 measuring cup) from step 1 to thin the sauce if it is too thick.
Transfer sauce into a large sauce pan and keep it warm on the stove top.
Season with salt and pepper, and nutmeg, to taste.
4) Cook the peas in boiling water for about 5 minutes, or according to instructions if using frozen peas.
5) Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente.
Drain.
6) Combine the cauliflower sauce (from step 3), cooked shelled peas (from step 4), and pasta cooked al dente (from step 5).
Toss to combine thoroughly – over medium heat.
Stir the sauce constantly.
Sprinkle with remaining Parmesan and garnish with parsley, if desired.
Serve immediately.
