Fettuccini Alfredo ala cukes and cauli

A healthy twist on a favorite: Fettucini alfredo ala cukes and cauli recipe uses nourishing bone broth & veggies for gluten free, dairy free pasta dinner I'm in a whole new world! A world full of cooked foods that is... and it's Amazing! 🙂 After a few weeks of just raw fruits and veggies, you have no idea how delicious cooked food can be! I love everything about it, including this dish, which is also amazing! This Fettuccini Alfredo ala cukes and cauli recipe will definitely be in the regular rotation. It's a much healthier twist on a traditional pasta recipe. Instead of glutinous pasta noodles, I use easy to digest and nutritious cucumber noodles. Instead of a caloric, rue-based sauce, I used bone broth and cauliflower.   Who would have thought that cucumbers and cauliflower could end up tasting like the traditional butter-laden, gluten-full Fettuccine Alfredo? But it works! And I'm stoked. The cauliflower adds a creamy texture and the broth adds a very savory flavor. The cucumber noodles also hold the sauce surprisingly well. This is a great grain-free, dairy-free replacement to a classic dish. I used homemade chicken broth for this "Fettuccini Alfredo" ala cukes and cauli recipe. It is pretty easy and quick to make: just throw any leftover herbs, veggies and chicken into the pot and boil for about 40-45 minutes while the magic happens. You can use this homemade vegetable broth recipe and add one chicken neck and back or add 2 chicken drumsticks. For this dish to have the full butter-mimicking effect it does, you need to make sure and add some salt to the broth.    Well, we for one, are hooked. The recipe is already Paleo friendly. If you have vegetarians or vegans in the house, this can be made vegan pretty easily by substituting oyster mushrooms for shrimp and using vegetable broth instead of chicken broth.