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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
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Fettuccini Alfredo ala cukes and cauli Recipe

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
Course Main Course
Cuisine American, Italian
Total Time 30 minutes
Servings 4
Calories 225kcal

Ingredients

Ingredients:

  • 2 cucumbers
  • 1/2 head cauliflower
  • 2 cups broth (vegetable or chicken - I used chicken)
  • 1 clove shallot
  • 1 lb shrimp (or oyster mushrooms to make vegan)
  • 1 handful parsley about 1/4 cup plus extra for garnish (optional)
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 dash pepper

Instructions

Directions:

  • steam 1/2 head cauliflower for 15 minutes, until tender
  • meanwhile, spiralize the cucumbers to create cucumber noodles. Set aside
  • finely dice parsley and garlic. Add to uncooked shrimp and toss to coat evenly. set aside
  • slice and saute the shallot in olive oil until the shallot are tender and the edges slightly browned.
  • cut the steamed cauliflower into manageable chunks for your food processor. blend cauliflower until smooth. Add salt and pepper and sauteed shallots. Add broth 1/2 cup at a time until smooth.
  • place skillet on medium-high heat. add oil once warm. once oil is hot (water will sizzle) add shrimp (or mushrooms) and saute until light pink and slightly reduced in size, about 10-15 minutes. remove and set aside
  • add cucumber noodles to skillet on medium heat for 2 minutes or just until warmed
  • mix cauliflower sauce and noodles together in bowl to evenly coat. plate "alfredo" coated noodles evenly on two plates. top with sauteed shrimp and garnish with fresh ground pepper and parsley.

Notes

Tools:  spiralizer,  blender or food processor  and stove top and skillet

Nutrition

Calories: 225kcal