We're In the Mood for Pasta (Always)

Yahoo Food
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I’m not a fan of sneaking vegetables into food for my kids, but when it tastes this delicious, I don’t have to. Creamy cauliflower creates a rich-tasting sauce for fettuccine that is full of fiber and other nutrients that you can feel good about enjoying yourself and serving to your family.

Fettuccine Alfredo with Cauliflower and Peas

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1 cup fat-free milk

1 cup chicken broth

1 1/2 pounds cauliflower, cored and broken into florets, divided

1/4 cup grated Parmesan (1 ounce), divided

Coarse salt and pepper

1 tablespoon heavy cream

3/4 pounds fettuccine

1 tablespoon unsalted butter

1 cup frozen peas, thawed

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1.In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.


2. In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.



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