Fettuccine Alfredo Fake Out

This is the most delicious “fake out” recipe I have EVER tried.  We are pretty tough critics of fake dairy things in our house, and this was the first one that we have ever thought tasted almost exactly like the real thing!  I would recommend it to anybody, not just somebody cooking dairy/allergen free.  It could be made with g free noodles to make it allergen free as well.  The added bonus is that it has hidden veggies in it and you can’t tell.  I used a light green cauliflower, so that’s why my sauce kind of looks yellowy in the pictures, but if you use a white cauliflower it will look just like Alfredo sauce!

Pasta Fauxfredo

1 lb. uncooked fettuccine noodles

1 head cauliflower (I used the light green kind)

1 large carton chicken broth

2 cloves garlic

2 tablespoons butter alternative (I use Earth’s balance soy free)

1 1/2 teaspoons salt

1 pinch of black pepper

3 Tablespoons olive oil

¼ cup So Delicious coconut creamer

Chop the cauliflower. Bring the broth to a boil over high heat and add cauliflower. Cook until the cauliflower is very soft, about 10 minutes. Meanwhile, melt the butter alternative and 1 T. olive oil in a skillet over medium heat. Add the garlic and sauté for 4-5 minutes or until fragrant and the edges start to brown a little bit.

As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the pasta according to package directions.

Transfer cauliflower to a blender with all of the broth. Add the sautéed garlic and oil and butter it was sautéed in, salt, black pepper and puree until smooth and has a creamy appearance.  While blending stream the olive oil into the blender.   Next, add the creamer.  Toss with the cooked pasta and serve immediately.