A few days ago, Mr. LoLo and I celebrated our 8th wedding anniversary. (D'aww.) We had already gone out, by ourselves, the previous weekend, so the actual day of our anniversary was spent at home. I tried to choose a menu that would get the whole family excited, but was also not TOO damaging to my post-baby weight loss efforts. This alfredo recipe uses very little dairy, compared to a classic cream based alfredo. In fact, the sauce is almost half vegetables. Not too shabby! Perhaps "every day" is going a little far, but I would definitely put this pasta dish into our regular rotation. I served this with a side of roasted broccoli.
Everyday Fettuccine Alfredo
(Adapted from here, on FoodNetwork.com)
1 head cauliflower, chopped
2 cups water
3 cloves garlic
2 cups frozen peas
1/2 cup cream
3 cups grated aged cheddar
Salt & Pepper to taste
Fettuccine, cooked al dente
In a saucepot, combine your cauliflower and water. Cover and cook over medium for 25-30 minutes, or until your cauliflower is very, very tender. (Add your garlic to the pot as well if you prefer a milder garlic flavor. I added mine later, as I prefer my garlic quite strong.)
(At this point, you can turn off the stove and set your cauliflower aside until you are ready to get dinner prepared. I did this step a few hours ahead of time.)
(Time to cook your noodles! Put on a pot of water, and cook your noodles according to package directions while your sauce is being blended.)
Pour your cauliflower and water into a blender, along with your garlic (if you haven't already added it), and puree until it is completely smooth. Return the puree to your sauce pot, add your frozen peas, put it over medium low heat, and heat until your peas are cooked. Stir in your cream and set aside.
When your noodles are finished, drain them, return them to their pot, and pour the cauliflower pea mixture over the top. Sprinkle in a little of the cheese at a time, stirring well between each addition. If the sauce is too think, splash in a little extra milk or cream.