I love Alfredo sauce, but never make it much because it's not super healthy (or really healthy at all :). A recipe I found on Pinterest said to use cauliflower as your base, I was a little skeptical at first honestly. But, this is definitely a keeper. Mike suggested to add in some leftover shrimp and top with Parmesan cheese - delicious!
What you need:
1 pound pasta of your choice
1 large head cauliflower
6 cups vegetable broth
4 cloves garlic, minced
1-2 tbsp onion, chopped
olive oil
1/4 cup cream
splash of hot sauce
1/2 tsp red pepper
1 tsp salt
1 tsp pepper
a pinch of nutmeg
What you do:
1. Chop the cauliflower and rinse well in a strainer. Boil the florets in the veggie broth for at least 20 minutes (15 minutes is fine if you're in a rush, but the longer you can wait, the better).
2. While the cauliflower is boiling, start cooking pasta as directed.
3. In a sauce pan, saute the minced garlic and onion for 5 minutes. When the cauliflower is cooked, drain, reserving about 2 cups of broth. Transfer veggies to a blender with 1 1/2 cup broth. Start blending, you may need to add more liquid if the mixture is too thick. Once you've reached your desired consistency, add in olive oil and spices and pulse a few more times.
4. Bring blended mix back to sauce pan, add cream and cook over low heat. Keep warm until pasta noodles are ready, combine both and serve immediately.
*The original recipe the sauce will tend to dry out when you go to reheat it. You can add a shot of water or a little (spray) butter to help make it creamy again.