If you’re looking for a healthy swap for rich pasta dishes, this cauliflower Alfredo sauce recipe does the trick. Pureed cauliflower adds the desired creaminess, along with melty Parmesan.

Ingredients

• 1 package (16 ounces) fettuccine
• 2 vegetable bouillon cubes
• 1 medium head cauliflower, chopped
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup shredded parmesan cheese, plus additional for garnish
• chopped fresh parsley

Directions

1. Cook fettuccine according to package directions for al dente; drain, set aside.
2. In a large sauce pot or Dutch oven, bring 4 cups water to a boil; add bouillon cubes, stir until dissolved. Add cauliflower, cook until very tender, 8-10 minutes. Drain, reserving 2/3 cup of cooking water.
3. Transfer cauliflower to a food processor or blender. Process until pureed smooth, adding reserved cooking water as needed.
4. In the same sauce pot, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add red pepper flakes and cauliflower puree, heat through. Add pasta and 2/3 cup parmesan, toss to coat.
5. Sprinkle with parsley and additional Parmesan cheese before serving.