clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lightened Up Fettuccine Alfredo in a pan with tongs.

Lightened Up Whole Wheat Fettuccine Alfredo


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

  • 68 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


  1. 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.
  2. Cook the bacon (I baked mine for about 10-15 minutes at 375 degrees). Crumble and set aside.
  3. 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.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Cuisine: Italian

Keywords: fettuccine alfredo, healthy fettuccine alfredo, whole wheat pasta, healthy pasta recipe