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Zucchini Fettuccine with Cauliflower Alfredo

Zucchini Fettucine with Cauliflower Alfredo

As you can tell, our zoodle obsession is still going strong. Today, though, we bring you something slightly different. Zucchini Fettuccine with a delicious Alfredo made from – yep, you guessed it – cauliflower. Cue applause. Add some ham and mushrooms to the mix and you’ve got a winner!

Zucchini Fettucine with Cauliflower Alfredo

Fettuccine Alfredo is one of my all time favorite comfort foods. I love the simplicity of it – how a few simple ingredients packs so much flavor. Now, believe it or not, I think this low carb Zucchini Fettuccine with Cauliflower Alfredo might have surpassed my love for the regular type, because there is zero guilt involved. Isn’t that great? Ahhhh… I just can’t get over the awesomeness of the low carb high fat life.

Even though my pursuit for a 100% low carb/unprocessed life borders obsessive sometimes, I am by no means perfect. I have recently been experiencing a sudden insatiable craving for Mexican food – more specifically, chicken tacos (or tikken chacos as I lovingly call them). It doesn’t help at all that we seem to have a never-ending supply of Authentic Mexican Taquerias in this town *halp*.

Zucchini Fettucine with Cauliflower Alfredo

But let’s get back to cauliflower Alfredo (sorry tikken chacos). A lot of people might be scared to try the whole making-sauce-from-cauliflower-thing, since cauliflower has that very obvious taste. It’s okay, I used to feel the same, until I tried it. Trust me. It’s unreal how it can transform into something so yummy that just looking at it should make you gain 10lb. But of course, it doesn’t because – healthy vegetable! #mindblown

Zucchini Fettucine with Cauliflower Alfredo

 Zucchini Fettucine with Cauliflower Alfredo

I just love food so damn much. The possibilities are endless, and now I’m on a mission to recreate everything using fresh, whole ingredients. Like our Very Veggie Lasagne – in that one I made a cauliflower béchamel! How amazing! Keep watching this space!

Zucchini Fettuccine with Cauliflower Alfredo

Zucchini Fettuccine with Cauliflower Alfredo

A new spin on Fettucine Alfredo - Zucchini “Fettucine” and a lush Alfredo sauce made with cauliflower. 9 Simple Ingredients. 30 Minutes. Gluten-Free. Low-Carb. Keto.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 289kcal

Ingredients

For The Alfredo Sauce:

  • 1 cauliflower (about 4 cups florets)
  • 1/2 stick of butter (50g)
  • 1/2 cup heavy cream
  • 1/2 cup cooking liquid (water in which the cauliflower was boiled)
  • 1 tsp dried thyme
  • 1 garlic clove (minced)

For The Rest:

  • 6 cups zucchini (spiralized into large flat noodles)
  • 1 cup cremini mushrooms (sliced)
  • 1 cup ham (cut into cubes)
  • 1/4 cup shredded parmesan cheese
  • to taste salt and pepper

Instructions

For the Alfredo Sauce:

  • Bring a pot of water to the boil, then add the cauliflower florets and allow to cook for 10 minutes. Until tender.
  • While the cauliflower cooked, sauté the ham and mushrooms in a little bit of oil until nicely seared and set aside. Season with salt and pepper to taste.
  • Melt the butter and garlic together in the microwave.
  • When the cauliflower is cooked, use a slotted spoon to scoop the florets out of the water and into a food processor.
  • Now, add all the rest of the ingredients for the Alfredo Sauce and blitz until smooth. Season with salt and pepper to your preference.

For The Rest:

  • Sauté the zucchini for a few minutes in a little bit of and season with salt and pepper until they are cooked to your liking. Set aside.
  • Now, add the cauliflower sauce, the ham and mushrooms into the pan with the zucchini fettucine.
  • Serve up a generous helping of zucchini fettuccine and top with the sauce.
  • Garnish with fresh parsley.
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Tip:
1. If the sauce is too thick, add two tablespoon of the water from the pot used to boil cauliflower in. Repeat until it reached your desired consistency.
2. Salt the zucchini noodles and let it sit for 10-20 minutes to draw out some of the moisture.

Nutrition

Calories: 289kcal | Carbohydrates: 15g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 584mg | Potassium: 1118mg | Fiber: 5g | Sugar: 8g | Vitamin A: 863IU | Vitamin C: 103mg | Calcium: 158mg | Iron: 2mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

Zucchini Fettuccine with Cauliflower Alfredo – Pin it!

Zucchini Fettuccine with Cauliflower Alfredo

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