Fettuccine Cauli-Fredo with Brussels Sprouts & Bacon

Fettuccine Cauli-Fredo_Real Housemoms

When I was in my late teens early twenties, I would usually get Fettuccine Alfredo when it was Italian night.  I love all things creamy, cheeses, soups and pastas!  Creamy foods are the ultimate comfort food for me.  Growing up when I was sick I’d have a bowl of cream of mushroom soup and a peanut butter and jelly sandwich.  It’s just the best!!!

Now that I’m no longer in my twenties, cream doesn’t love me so much.  Or I guess I should say, it loves me so much it never wants to leave me and finds a comfy place on my hips and stomach and now my arms.  I love it but not enough to marry it and go through a long and painful divorce, filled with wall squats, sit ups and push ups!  Because of this I had to find an alternative.

Fettuccine Cauli_Fredo_Square

Then one day I was eating a batch of cauliflower mashed “potatoes” and it dawned on me!  I could turn this amazing vegetable dish into a creamy pasta sauce and fall in love all over again!!!  So here is my new love and yes.  I think, with my husband’s permission I will be marrying this pasta sauce.  I think the Brussels sprouts and bacon have ensured his blessing on this new plan.  I used pepper bacon when I made this and I think it is a critical component.  If you don’t have peppered bacon on hand use what you do have and add more pepper to taste.

Give it a shot and join the cauli-fredo marriage revolution with me. 😉

5.0 from 3 reviews
Fettuccine Cauli-Fredo with Brussels Sprouts & Bacon
Prep time
Cook time
Total time
Cauliflower is used to make a low calorie, low fat alternative to Alfredo sauce. Adding the Brussels sprouts and pepper bacon take this pasta dish to a new family favorite!
Recipe type: main
Serves: 4
  • 2-16 oz. frozen cauliflower
  • 2 garlic cloves
  • ¾ c hot water
  • 3 heaping T non fat plain Greek yogurt
  • 1 t salt
  • ½ c Parmesan cheese, shredded
  • 8 slices of peppered bacon
  • 1 lb Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half
  • ¼ c. water
  • 1 box fettuccine, cooked according to package directions
  1. steam cauliflower and garlic until soft
  2. add to a blender along with ¾ c hot water (I used water from steaming veg) and Greek yogurt
  3. blend until smooth
  4. add to a saucepan over med low heat and stir in salt and Parmesan cheese
  5. cook bacon in a skillet over med heat until crispy and then remove
  6. drain any fat off and add back to heat
  7. add in Brussels sprouts and water and cover for 5 min or until sprouts are tender
  8. remove lid and continue to cook until slightly browned and crisped
  9. toss pasta, bacon sprouts and sauce together and serve



  1. says

    This sounds so amazing and creative! I love all the veggies and the use of Greek yogurt! Yum! If you get a chance, we’d love for you to link this up at {Healthy} Tips and Tricks Tuesday! This recipe would be a great way for someone to feel like they’re getting their “splurge” meal!
    Kristin recently posted..{Healthy} Tips and Tricks Tuesday #22My Profile

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