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Healthier Fettuccine Alfredo

I'm on vacation in beautiful Mexico right now and what do we all do on vacation? Let loose a little and enjoy! 💃We work so hard every day in our careers, raising our families and chasing our health and wellness goals. Vacation is that time to slow down a bit, relax and recharge the soul. ❤️

With that absolutely treat yourself and indulge in some of the amazing cuisine. When vacation is over, and you still want a little indulgent meal with less guilt try this healthier version of fettuccine alfredo. It becomes healthier with you guessed it, cauliflower. Go even further and add a lean protein to pump up the meal. Pasta is always going to be one of those comfort meals so it’s great to have a lighter recipe in your rotation.

Also, if you’re like me, the garlic in the recipe is simply a suggestion, I'm always adding more!


  • 8 oz. dry whole-grain fettuccine

  • 3 cups low-sodium organic vegetable broth

  • 1 medium cauliflower, chopped (about 1½ pounds)

  • 2 tsp. olive oil

  • 2 cloves garlic, finely chopped

  • 1 pinch ground nutmeg

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • ½ cup unsweetened almond milk

  • ½ cup shredded Parmesan cheese

  • 2 Tbsp. chopped flat-leaf parsley (for garnish; optional)


  1. Cook fettuccine according to directions on package. Before draining, reserve 2 cups of cooking water; set aside.

  2. Bring broth to a boil in medium saucepan over medium-high heat. Add cauliflower. Reduce heat; cook, covered, for 12 to 15 minutes, or until soft.

  3. While cauliflower cooks, heat oil in medium nonstick skillet over medium heat.

  4. Add garlic; cook, stirring frequently, for 1 minute, or until garlic is soft. Remove from heat and strain.

  5. Place cauliflower in blender (or food processor) with 2 cups of reserved cooking water, garlic, and nutmeg. Season with salt and pepper if desired. Blend in two or more batches if necessary; cover with lid and kitchen towel. Blend until very smooth. Add additional cooking water if needed.

  6. Heat cauliflower mixture in same medium saucepan over medium-low heat.

  7. Add almond milk; cook, stirring frequently, 5 to 7 minutes. Consistency should be that of a thick soup.

  8. Add fettuccine; mix well.

  9. Divide fettuccine evenly between four bowls. Top evenly with cheese and parsley (if desired); serve immediately.

Portion Fix Containers: 1½ Green, 2 Yellow, ½ Blue, ½ tsp.

An FFC and accessory as part of lunch.

Find more information about this new flavor on Beachbody's blog here.


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