Fettuccine Cauli-Fredo with Brussels Sprouts & Bacon

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.

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. 😉

Fettuccine Cauli-Fredo with Brussels Sprouts & Bacon

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!

Print Recipe Rate Recipe

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Course: Main Dish

Servings: 4

Calories: 782kcal

Author: Aubrey

Ingredients

• 2-16 oz. frozen cauliflower
• 2 garlic cloves
• 3/4 c hot water
• 3 heaping T non fat plain Greek yogurt
• 1 t salt
• 1/2 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
• 1/4 c. water
• 1 box fettuccine cooked according to package directions

Instructions

• steam cauliflower and garlic until soft
• add to a blender along with 3/4 c hot water (I used water from steaming veg) and Greek yogurt
• blend until smooth
• add to a saucepan over med low heat and stir in salt and Parmesan cheese
• cook bacon in a skillet over med heat until crispy and then remove
• drain any fat off and add back to heat
• add in Brussels sprouts and water and cover for 5 min or until sprouts are tender
• remove lid and continue to cook until slightly browned and crisped
• toss pasta, bacon sprouts and sauce together and serve

Nutrition

Calories: 782kcal | Carbohydrates: 104g | Protein: 36g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 1200mg | Potassium: 1510mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1039IU | Vitamin C: 206mg | Calcium: 300mg | Iron: 5mg

Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!