Many of you know that Fettuccini Alfredo is one of my favorite dishes and we all know how bad it can be for our health if eaten on a regular basis. This is a recipe I want to try soon, but I think some of you, who are interested, might get around to it sooner than I will. Here is the recipe.
Fettuccine Alfredo
Ingredients
Serves 2
1/2 lb cooked whole wheat pasta
1/2 head cauliflower, cored removed and broken into small florets
2 tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
Salt and black pepper to taste
Directions
Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.
In a large blender, combine the cooked cauliflower and the shallot-chicken stock mixture and purée until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.
Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese
1 comment:
the cauliflower idea works- I haven't tried it with this- but I've done it as substitute for mashed potatoes- I used a little cheese and butter- it worked welL!
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