Skinny Fettuccine Cauliflower Alfredo in a pan with tongs lifting some out
Print Recipe
5 from 4 votes

Skinny Fettuccine Cauliflower Alfredo

This quick & easy Skinny Fettuccine Cauliflower Alfredo is rich, creamy & delicious. It also happens to be really low in calories & virtually fat free! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree, Pasta
Cuisine: gluten-free, Nut-free, vegan
Servings: 4 servings
Calories: 33kcal
Author: Melanie McDonald

Ingredients

  • 350g / ½ medium head of cauliflower
  • ½ small onion , finely chopped (roughly golf ball size before halving)
  • 2 large cloves garlic , finely chopped
  • ¼ teaspoon onion powder
  • ½ teaspoon salt , plus more to taste if required
  • a good grind of black pepper , plus more to taste if required
  • 2 - 3 tablespoons nutritional yeast
  • 60mls / ¼ cup vegetable broth
  • 90mls / ¼ cup + 2 tablespoons non-dairy milk , use a much as you need to get the sauce the consistency you like . You might need a little more or less.
  • ¼ teaspoon smoked paprika or chipotle powder
  • teaspoon sweet white miso paste , OPTIONAL
  • 1 tablespoon olive oil , OPTIONAL
  • 840g (4 small packages) NuPasta Fettuccine , or 400g / 14oz dried fettuccine , (or other pasta of choice)

Instructions

  • Cook the cauliflower until fork tender. I like to steam it but you can boil it if you prefer. Drain and add to a blender.
  • While the cauliflower is cooking gently sauté the onion until transparent then add the garlic and carry on cooking until it is just starting to turn golden. Remove from the heat and add to a blender
  • Add all of the other ingredients to the blender, EXCEPT the milk and fettuccine. The olive oil is optional but makes the sauce glossier if added. The miso is optional but helps the flavour so if you have some please use it. It's still good without though so don't worry too much. 
  • When cooked, drain the cauliflower and add to the other ingredients in the blender then blend until completely smooth. This might take a few minutes, especially if you don't have a high powered blender. Add the milk gradually as needed until the sauce is the consistency you want. You might need slightly more or less than stated. 

IF USING NUPASTA

  • Remove from the packaging and rinse in a sieve under a running tap for at least 20 seconds. 
  • Add the sauce to a large pan and warm gently. Once hot add the nuPasta Fettuccine. It is already cooked so will only take a minute or two to warm through in the hot sauce. Serve immediately. 

IF USING DRIED FETTUCCINE

  • Bring a large pan of salted boiling water to a rolling boil then drop in the fettuccine and cook as per the packaging instructions. 
  • While it is cooking warm the sauce gently in a pan. 
  • Cook the fettuccine until al dente then drain and return to the pan. Pour as much sauce as you need into the fettuccine and stir gently to coat. Serve immediately. 

Alternatively serve with zoodles (zucchini noodles).

    Notes

    Leftover sauce keeps well in the fridge for 3 - 4 days. Just warm gently in a pan when you want to use it. You might need to add a drop of vegetable broth or non-dairy milk to thin it out a little again.
    See suggestions in post for other ways to use leftover sauce. 
    NUTRITIONAL INFO IS CALCULATED ON THE SAUCE ALONE AND ASSUMES ¼ OF THE TOTAL AMOUNT MADE IS ONE SERVING. THIS IS A PRETTY GENEROUS AMOUNT AND YOU WILL MORE THAN LIKELY END UP WITH SOME LEFTOVER. 

    Nutrition

    Serving: 1serving | Calories: 33kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.3g | Sodium: 260mg | Fiber: 2g | Sugar: 1.5g | Vitamin A: 1% | Vitamin C: 49% | Calcium: 3% | Iron: 3%