Fettucini in “Faux” Cauliflower Alfredo sauce

I’ve been making this “Healthified” fetuccine Alfredo pasta version for a while, but noticed it hadn’t made it here yet! I like it because it’s simple, delicious minus all the calories and unnecessary fats!  It is still delicious and I make it often because it is an awesome lighter version of the creamy, cheesy Alfredo we all know and love!

The dish is meatless and fun, with roasted asparagus, tomatoes and olives on top. Did not miss the meat but of course you may add! Feel free to get creative! Here is what I did:

Fettucini in “Faux” Alfredo sauce


  • 1 heads cauliflower
  • 2 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon salt

To your taste:

  • pinch of nutmeg
  • pinch of black pepper
  • 1 tablespoon olive oil
  • ¼ cup heavy cream or Greek yogurt
  • 1 cup starchy boiling water from pasta pot (from your fettuccine)

Toppings (optional)

  • Fresh asparagus
  • Fresh tomato
  • Black olives



  1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower.
  2. Cook until cauliflower is soft, about 15 minutes; the longer you cook it, the smoother the sauce will be.  Meanwhile, melt the butter in a large skillet over medium heat.
  3. Add the minced garlic and sautée for 4-5 minutes or until soft and fragrant. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
  4. Transfer cauliflower to a blender or use hand blender with about 1 cup of the broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
  5. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender.
  6. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
  7. Toss asparagus in EVOO, salt and pepper and back in oven for 5-7 minutes with oven temperature at 400F. Chop tomato and olives.
  8. Add the cream or yogurt and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve.
  9. Combine fettuccini and sauce in a large pot or skillet and serve immediately. I topped with fresh tomatoes sprinkled with salt and pepper, roasted asparagus and olives! YUM!



Xo, Ana

Count Colors, NOT Calories!
Color your Plate, Color your Life.
Instagram: @ColorfulFoodie
Instagram: @BrazilianFusion
Facebook: The Colorful Foodie
Twitter: @AnaSandee
Youtube: Colorful Foodie
Pinterest: Colorful Foodie

SNAPCHAT: AnaSandee – I will continue to snap and cook so get the recipes in real time before they make it to the blog! I’ll continue sharing more awesome things about the pregnancy and my adventures as I learn them! Videos stay up for 24 hours, so get following there!
Adapted from Pinchofyum.com recipe for healthy fettuccine Alfredo