Is it possible? a healthy, low in saturated fat, tasty and fresh version of Creamy Fettuccine?
Here it is! I made this on friday night and it was so good I just had to share with you all today. Here is the base recipe, I added chicken, chili and broccolini to mine, and chicken, chili and fresh basil to my husbands (he really has an aversion to broccolini!). We both agreed that this dish it really lovely at the end of a long week, it can be nicely paired with vino of your choice and does not leave you feeling heavy and sluggish like the original creamy sauces can. Fabulous for kids too!
- 2 Tbsp extra-virgin olive oil
- 3 cloves of garlic, finely chopped
- 1 head of cauliflower, cut into small florets
- 4 cups of vegetable stock, or chicken stock (I used chicken stock because it was what I had in the freezer, and also I was pairing it with chicken.)
- ¼ cup parmesan cheese grated.
- ½ cup low-fat milk (your choice of dairy, nut or rice milk)
- Black pepper to taste
- ¼ cup fresh chopped chives
- 500g fettucine pasta
Heat olive oil over a medium heat in a large saucepan. Sauté garlic until fragrant, about 3 – 4 minutes.
Add the cauliflower and cover with vegetable / chicken stock. Cook for 10 – 12 minutes or until cauliflower is tender.
Meanwhile, cook the pasta ‘al dente’.
Drain the cauliflower, reserving 1 cup of the stock. Transfer the cauliflower to a food processor or blender and add 1 cup of stock and ½ cup low-fat milk.
You can continue to add more stock or milk, until a sauce consistency is achieved based on your preference, and it is smooth without any lumps. Add the cheese, chives and black pepper to taste. Toss through the cooked fettucine and top with a little extra cheese if desired.
* Ideas to toss through some protein options might be chicken, smoked salmon, firm white fish or scollops. For a meal packed with veggies some grated zucchini and finely chopped broccolini goes nicely!