Healthy Fettuccine “Alfredo”
As I told you in my last recipe, our 30-minute Workout to Help Out the Fund activity, which aims to raise funds for research against cancer, will take place in almost a week. In this recipe, I made a “healthy” version of the famous Alfredo pasta, and I am very anxious to get your feedback, you will be surprised how good they are. I used the color green to identify cancer-fighting foods.
456 calories / 73 g carbs / 11 g fat / 21 g proteins / 5 g fiber
4 garlic cloves, chopped
500 ml (2 cups) cauliflower, cut in small florets
10 ml (2 teaspoons) olive oil
375 ml (1½ cups) low-sodium vegetable broth
60 ml (1/4 cup) fortified soy milk
150 g whole-wheat fettuccine pasta, dry
375 ml (1 ½ cups) portobello mushrooms, thinly sliced
60 ml (1/4 cup) light parmesan cheese, shredded
Salt and pepper, to taste
- In a large pan, sauté the garlic and cauliflower over low heat in 5 ml of olive oil. Cook for 2 minutes. Add salt and pepper.
- Add the vegetable broth and cook for 10 minutes.
- During this time, bring water to a boil the pasta in a cooking pot according to the directions on the label.
- In a food processor, mix the cauliflower and soy milk until you get a smooth texture. Set aside.
- In a pan, sauté the mushrooms in 5 ml of oil. Add salt and pepper. Cook for 5 minutes, stirring occasionally.
- Drain the pasta when ready. In saucepan, heat the sauce and add the pasta.
- Garnish with sautéed mushrooms and parmesan cheese.
By Sophie Blais