Fettuccine Alfredo With Cauliflower And Peas Food

FETTUCCINE ALFREDO WITH CAULIFLOWER AND PEAS

Steps:

• In a medium pot, bring milk and broth to a rapid simmer. Add cauliflower and cook, covered, until just tender, 7 minutes. Using a slotted spoon, transfer 3 cups cauliflower to a bowl. Cook remaining cauliflower (4 cups), covered, until soft, 6 to 8 minutes longer. Transfer soft cauliflower to a blender with 1 1/2 cups cooking liquid, 2 tablespoons Parmesan, and 1 teaspoon salt. Blend until smooth; pulse in heavy cream.
• In a large pot of salted boiling water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain and return pasta to pot. Stir in butter, cauliflower puree and florets, and peas. Add pasta water if necessary to create a creamy sauce that coats the pasta. Season with salt and pepper and serve with remaining 2 tablespoons Parmesan.

CAULIFLOWER ALFREDO WITH PEAS

Steps:

• Place garlic, cauliflower, and chicken broth in a large saucepan with a lid. Bring to a boil, reduce heat to medium-low and cook for 8-10 minutes (or until cauliflower is tender and soft).
• Carefully transfer contents of saucepan to a blender or a food processor (blend will result in a smoother consistency).
• Add salt, butter, 1/2 cup milk, and parmesan cheese. Blend on high until desired consistency is reached (I prefer a smooth texture). Add in remaining 1/2 cup milk if sauce is too thick. Taste and season with more salt if required.
• Meanwhile, cook fettuccine as per package instructions, adding peas with 1 minute left in the cooking time. Drain pasta and peas. Toss with cauliflower alfredo sauce.
• Garnish with more parmesan and/or chopped fresh parsley if desired.

FETTUCINE WITH CAULIFLOWER ALFREDO SAUCE

Steps:

• Combine the oil and garlic in a medium heavy-bottomed saucepan and heat over medium heat, swirling, until the garlic is soft and fragrant but not brown, about 3 minutes. Add the cauliflower, nutmeg, 2 3/4 cups water and 1 teaspoon each salt and pepper. Cover and cook until the cauliflower is completely soft, 15 to 20 minutes. Add the yeast or Parmesan and puree with an immersion blender until the sauce is very smooth.
• Meanwhile, bring a large pot of salted water to a boil and add the fettucine. Cook according to the package directions. Reserve at least 1/4 cup of the pasta water, then drain the pasta and add to the cauliflower sauce. Toss to coat the pasta and heat over medium low until the sauce is warmed through. Add some of the reserved pasta water to adjust the consistency if needed. Season with salt and pepper.
• Divide among 4 serving bowls and sprinkle with parsley, nutritional yeast or Parmesan and crushed red pepper if using.

FETTUCCINE ALFREDO WITH SCALLOPS AND PEAS

Steps:

• Heat oil in large skillet on medium-high heat. Add scallops; cook and stir 2 to 3 min. or until scallops are opaque. Remove from heat; place in large serving bowl. Gently stir in peas.
• Melt butter in small saucepan on low heat. Gradually add cream, stirring until well blended. Add Parmesan cheese; cook until completely melted, stirring constantly. Season with salt and pepper.
• Place pasta in large bowl. Add scallops, peas and sauce; mix lightly.