Lightened-Up Fettuccine Alfredo Recipe

Bring a large pot of salted water to a boil, add the fettuccine, and cook according to package instructions until al dente. Reserve 1/2 cup of the starchy pasta water before draining, then set the pasta aside.

While the pasta cooks, steam or boil the cauliflower florets in a medium pot for about 8 minutes until they are completely fork-tender. Drain the cauliflower well and transfer it directly to a high-speed blender.

Heat the olive oil in a small skillet over medium heat, add the minced garlic, and sauté for about 1 minute until fragrant but not browned. Pour the sautéed garlic and oil into the blender with the steamed cauliflower.

Add the vegetable broth, low-fat milk, salt, and black pepper to the blender, and blend on high for 2 minutes until the mixture is completely smooth and resembles a creamy sauce. Stir in the grated Parmesan cheese and blend for another 10 seconds to combine.

Pour the cauliflower sauce over the warm, drained fettuccine in your large pot, tossing gently over low heat for 1 to 2 minutes until the noodles are evenly coated and the sauce is heated through. If the sauce is too thick, splash in a little of the reserved pasta water to reach your desired consistency.

Divide the creamy pasta into shallow bowls and garnish generously with chopped fresh parsley and an extra sprinkle of black pepper before serving hot.