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!
Author:
Recipe type: main
Serves: 4
Ingredients
  • 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
Instructions
  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

 

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I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!

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Comments

  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

Trackbacks

  1. […] Everyone that tries Pesto Bruschetta falls in love with it.  There is no way you can do better than warm bread, pesto sauce, cheese and roasted tomatoes!  This is always a crowd pleaser and the leftovers (if there are any) are just as good the next day for lunch.  I even like them cold!  I like to serve it instead of garlic bread when we have Fettuccine Cauli-Fredo with Brussels Sprouts and Bacon. […]

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