Back to Fettuccine Alfredo with Cauliflower and Peas All Reviews for Fettuccine Alfredo with Cauliflower and Peas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 fettuccini-alfredo-045.jpg

Ingredients Ingredient Checklist 1 cup fat-free milk 1 cup chicken broth 1 1/2 pounds cauliflower, cored and broken into florets, divided 1/4 cup grated Parmesan (1 ounce), divided Coarse salt and pepper 1 tablespoon heavy cream 3/4 pounds fettuccine 1 tablespoon unsalted butter 1 cup frozen peas, thawed

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 30 mins Servings: 4 fettuccini-alfredo-045.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 30 mins

Servings: 4

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Servings: 4

4

fettuccini-alfredo-045.jpg

fettuccini-alfredo-045.jpg

Ingredients

Ingredients

  • 1 cup fat-free milk 1 cup chicken broth 1 1/2 pounds cauliflower, cored and broken into florets, divided 1/4 cup grated Parmesan (1 ounce), divided Coarse salt and pepper 1 tablespoon heavy cream 3/4 pounds fettuccine 1 tablespoon unsalted butter 1 cup frozen peas, thawed

Directions

In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.

In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.

Reviews (3)

 Add Rating & Review     56 Ratings   5 star values:        12    4 star values:        15    3 star values:        21    2 star values:        6    1 star values:        2

Reviews (3)

Add Rating & Review     56 Ratings   5 star values:        12    4 star values:        15    3 star values:        21    2 star values:        6    1 star values:        2

Add Rating & Review

56 Ratings 5 star values: 12 4 star values: 15 3 star values: 21 2 star values: 6 1 star values: 2

56 Ratings 5 star values: 12 4 star values: 15 3 star values: 21 2 star values: 6 1 star values: 2

56 Ratings 5 star values: 12 4 star values: 15 3 star values: 21 2 star values: 6 1 star values: 2

  • 5 star values: 12 4 star values: 15 3 star values: 21 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: 3 stars       01/23/2018   I didn't have a blender so I used my hand mixer and yes, things got a bit messy. The sauce wasn't rich enough for me, I added more parmesan and I used whole milk. In the end, it was tasty but don't kid yourself that this is a substitute for traditional alfredo, it's a vegetarian pasta dish that tastes good.  

Martha Stewart Member     Rating: 4 stars       02/02/2014   I made this for dinner tonight. It was very quick and easy. I did add a clove of garlic to the blended sauce, but did everything else exactly as directed. Thanks Sara this is a keeper. Oh one last thing I boiled the fettuccine for 11 minutes, but I think 13-15 minutes would have been better. The pasta was just not done enough at 11 minutes.  

Martha Stewart Member     Rating: Unrated       01/30/2014   I made this tonight exactly as listed and it was delicious. I wouldn't change a thing. A great substitute for high calorie Alfredo sauce.

    Martha Stewart Member

    Rating: 3 stars 01/23/2018

I didn’t have a blender so I used my hand mixer and yes, things got a bit messy. The sauce wasn’t rich enough for me, I added more parmesan and I used whole milk. In the end, it was tasty but don’t kid yourself that this is a substitute for traditional alfredo, it’s a vegetarian pasta dish that tastes good.

Rating: 3 stars

Rating: 4 stars 02/02/2014

I made this for dinner tonight. It was very quick and easy. I did add a clove of garlic to the blended sauce, but did everything else exactly as directed. Thanks Sara this is a keeper. Oh one last thing I boiled the fettuccine for 11 minutes, but I think 13-15 minutes would have been better. The pasta was just not done enough at 11 minutes.

Rating: 4 stars

Rating: Unrated 01/30/2014

I made this tonight exactly as listed and it was delicious. I wouldn’t change a thing. A great substitute for high calorie Alfredo sauce.

Rating: Unrated

All Reviews for Fettuccine Alfredo with Cauliflower and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fettuccine Alfredo with Cauliflower and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest