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Fettuccini in a cauliflower Alfredo sauce and green peas
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Fettuccini in a cauliflower Alfredo sauce and green peas
Fettuccini Alfredo is a classic that Quebeckers love! Reinvented, modern and classic, our Alfredo sauce is prepared with cauliflower sautéed with fresh garlic, onion, chicken broth and almond milk. Sauce is pureed in a blender with freshly grated Parmesan cheese. You will be surprised of the result which is quite exquisite.
Fettuccini in a cauliflower Alfredo sauce and green peas
| Prep time: 10 minutes |
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| Cooking time: 20 minutes |
| Servings or yield: 3 to 4 |
| Difficulty level: Easy |
| Ingredients for Alfredo Cauliflower Sauce |
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| 15 ml (1 tablespoon) olive oil |
| 6 cups small bouquets of cauliflower |
| 1 cup onion, diced |
| 2 cloves of garlic, crushed |
| 1 cup unsweetened almond milk |
| 1 cup grated Parmesan cheese |
| Salt and pepper to taste |
| Yield: 3 ½ cups, 4 to 6 portions |
| Ingredients for pasta |
| 600 g fresh or dried fettuccini |
| 1 cup frozen peas |
| ¼ cup grated Parmesan cheese |
| Pepper to taste |
Preparation
For cauliflower Alfredo sauce, add olive oil, garlic and onion cook on medium heat for 1 to 2 minutes. Stir in broth and milk and cauliflower heads and bring to a boil. Reduce heat and simmer for 4 to 5 minutes or until cauliflower is very tender. Remove the mixture from the heat and let cool for 5 minutes. Pour the cauliflower mixture into the food processor and puree at high speed for 3 to 4 minutes or until smooth. Add parmesan and mix another 15 to 30 seconds or until well blended. Book. (To obtain a thicker sauce, add more milk). Add Alfredo cauliflower sauce and green peas in a large skillet and heat over medium heat. Bring a large pot of salted water to the boil, cook pasta al dente and drain. Add pasta directly to the pan with the sauce and mix well.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For cauliflower Alfredo sauce, add olive oil, garlic and onion cook on medium heat for 1 to 2 minutes.
2 - Stir in broth and milk and cauliflower heads and bring to a boil. Reduce heat and simmer for 4 to 5 minutes or until cauliflower is very tender.
3 - Remove the mixture from the heat and let cool for 5 minutes.
4 - Pour the cauliflower mixture into the food processor and puree at high speed for 3 to 4 minutes or until smooth.
5 - Add parmesan and mix another 15 to 30 seconds or until well blended. Book. (To obtain a thicker sauce, add more milk).
6 - Bring a large pot of salted water to the boil, cook pasta al dente and drain.
7 - Add Alfredo cauliflower sauce and green peas in a large skillet and heat over medium heat.
8 - Add pasta directly to the pan with the sauce and mix well.
