Cauliflower Fettuccine Alfredo

Ingredients

• 8 ounces fettuccine pasta
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup Magic Cauliflower Cream
• 1 cup shredded parmesan cheese
• salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1

   Cook fettuccine in very salty water until al dente.

2. 2

   Reserve 1/3 cup pasta water. Drain pasta, set aside, and return empty pot to the stove.

3. 3

   Heat olive oil in the pot over medium heat.

4. 4

   Add garlic to oil and sauté, stirring frequently, until fragrant, about 2 minutes.

5. 5

   Add cauliflower cream to the pan. Cook, stirring frequently, until cauliflower cream reaches a low simmer.

6. 6

   Add parmesan cheese and stir until cheese has melted, about 1 minute.

7. 7

   Add cooked fettuccine to the sauce and toss to combine.

8. 8

   Add reserved pasta water to fettuccine a few tablespoons at a time, tossing or stirring the pasta well between each addition, to lightly thin the sauce and help it coat the fettuccine. (You won’t need all the pasta water! I usually use a little less than 1/4 cup).

9. 9

   Add salt and pepper to taste and toss to combine.

10. 10

    Garnish with fresh chopped parsley (optional) and serve immediately.