1 Box of whole wheat fettuccini Kosher salt, to taste Black pepper, to taste 2 tbsp Butter 1 Shallot, minced 4 cups Chopped cauliflower 1 cup Milk 1/4 tsp Grated nutmeg 1/4 cup Parsley, chopped 1/4 cup Parmesan
Bring a large pot of water to a boil and season generously with salt. Cook the pasta to al dente. Reserve about 1 cup of the pasta water and drain the rest.
Heat a large saucepot over medium heat and add in the butter and shallot and cook until translucent, about 5 minutes. Season with salt and pepper and add the cauliflower, nutmeg, and milk. Simmer over medium-low heat until tender.
Place the cauliflower mixture into a blender and blend until smooth, being very careful when blending hot liquids. Taste for seasoning and pour back into the saucepot. Add in the fettuccini and stir to coat. Stir in the cheese and parsley and a little of the pasta water if needed. Serve.
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