Once upon a time, I had this idea to make an Alfredo sauce out of cauliflower. Remember that? Throwbaaack.
I loved it, you loved it, we all loved it together. It was 2012 and life was good.
In the years since that recipe came to life, it’s been so nice to have a healthier alternative to traditional cream-and-butter Alfredo sauce in my virtual recipe box all this time, but the fettuccine? Yikes. Over the years, as we’ve tried to cut back on refined grains, I have found it really, really hard to find whole wheat fettuccine. And believe me, as the resident noodle lover in the family, I have been looking.
Today, my fettuccine Alfredo loving self is celebrating big time.
Because this recipe features my favorite cauliflower Alfredo sauce, per the usual, but this time it’s all cozied up with… wait for it… DeLallo’s whole wheat fettuccine.
And sweet peas. And crumbled bacon. And parsley, salt, pepper, Parmesan, and love. Because that feels springy, right? Ahhhhmmm yes.
I mentioned in my Target post last week that DeLallo is by far and away my favorite brand for whole wheat pasta, and I do not mess around when it comes to whole wheat pasta. It’s gotta be good, or else just give me the regular stuff.
Thankfully, DeLallo’s whole wheat pasta is REALLY GOOD. The taste and texture is unbeatable. It’s made with traditional bronze plates for a rough, kind of rustic-looking surface that will literally, er, kind of literally, hug your sauces AND YES I JUST SAID HUG YOUR SAUCES.
Hello? Best thing ever?
After trying out their products (sauces, pastas, and beyond) for the last year or so, I so appreciate that DeLallo is committed to using only the best ingredients, many of them being organic. Thank you, DeLallo! Bonus points for you – and us.
I also love that I can find their products at most of our local grocery stores, and they have 15 other varieties of whole wheat pasta ranging from stuff you’ve never even heard of to your pantry basics like penne and spaghetti. You guys, I am obsessed.
You can think you don’t like whole wheat pasta, but I’m going to have to break it to you: you’re actually wrong about yourself. This whole wheat fettuccine alfredo is going to seduce you into the whole wheat pasta lovers’ spell starting in three, two, one.
Yep. There it is.
Lightened Up Whole Wheat Fettuccine Alfredo – a classic, simple, healthy way to enjoy everyone’s favorite pasta! Yum, yum, and yum.
For the Sauce:
- 6 cups cauliflower florets
- 1 1/2 cups chicken or vegetable broth
- 2 cloves garlic
- 2 tablespoons butter
- 1 1/2 teaspoons salt
For the Fettuccine
- 6–8 slices bacon
- 1 lb. DeLallo whole wheat fettuccine (reserve cooking water)
- 1/2 cup Parmesan cheese (optional)
- 1 1/2 cups frozen or fresh peas
- parsley, salt, pepper, lemon juice, and/or a dash of nutmeg for topping
- For the sauce, bring a pot of water to a boil. Add the cauliflower and cook for 5-6 minutes, until fork tender. Drain the water off and transfer cauliflower to a blender. Meanwhile, saute the minced garlic in the butter over very low heat for 3-4 minutes, until fragrant. Add the broth, sautéed garlic, and salt. Puree until very smooth.
- Cook the bacon (I baked mine for about 10-15 minutes at 375 degrees). Crumble and set aside.
- Bring another pot of water to boil. Add the fettuccine and cook until al dente. Drain and reserve the water. Add the sauce, bacon, Parmesan, and peas to the pasta as well as 1/2 cup or more of reserved pasta water (it’s starchy so it helps the texture). Return to low heat and stir very gently – the fettuccine breaks fairly easily. When everything is heated through, remove from the heat and serve topped with parsley, salt, pepper, and if you like, a dash of nutmeg or extra Parmesan.
Thanks again to DeLallo for sponsoring this post!