This fettuccine Alfredo recipe is perfect for any and all occasions, from busy weeknights to romantic dinners. It's simple, elegant, and totally delicious.
Traditional fettuccine Alfredo contains 5 basic ingredients: pasta, butter, Parmesan cheese, salt, and pepper. If you’ve been reading the blog for a while, you’ve probably guessed that this fettuccine Alfredo recipe isn’t totally traditional. You’re right!
See, I love creamy pasta, but when I order it at restaurants, it’s almost always too rich for me to enjoy for more than a few bites. Earlier this winter, I was craving comfort food, and I got the idea to make a fettuccine Alfredo recipe that would let me have my cake and eat it too. It would be every bit as creamy and comforting as the classic pasta, but also light enough for me to savor an entire bowlful and still go back for seconds.
Since that day, we’ve had this fettuccine Alfredo recipe on repeat in our house. The sauce is rich and nutty, and its creamy texture is irresistible over tangles of fresh pasta. Made with just 10 pantry ingredients, it’s quick and easy to make. As a result, we’ve eaten it time and time again – on busy weeknights, snowy Saturdays, and even date nights in. I hope you find a place for it in your regular rotation too!
A Lightened-Up Fettuccine Alfredo Recipe
To make a lightened up fettuccine Alfredo recipe that would taste just as good as the traditional pasta, I used these key ingredients:
- Cauliflower – I’ve turned to cauliflower time and time again to make lighter versions of creamy classics, and it works wonders here. Boiled and blended with the other ingredients, it makes an Alfredo sauce that’s just as delicious as – but so much lighter than – the traditional version.
- Dijon mustard, lemon juice, and garlic – They add bright, tangy depth of flavor to the creamy sauce.
- Parmesan cheese and butter – They’re classic fettuccine Alfredo ingredients for a reason! Parmesan adds nutty umami flavor and thickens the sauce, while the butter makes it silky smooth.
- Extra-virgin olive oil – Because I use just a small amount of butter in this recipe, I add olive oil for extra richness. I love its robust flavor here!
- Pasta water – In traditional fettuccine Alfredo, hot, starchy pasta water is what turns the Parmesan and butter into a creamy sauce. It’s a key ingredient in my recipe too, helping the cauliflower blend into a luscious puree.
How to Make Fettuccine Alfredo
Making this recipe is quick and easy! Here’s what you need to do:
- First, cook the cauliflower. Bring a large pot of salted water to a boil and add the cauliflower. Cook until it’s tender, 8 to 10 minutes. Then, drain it and transfer it to a blender along with the Parmesan cheese, garlic, Dijon mustard, lemon juice, olive oil, butter, salt, and freshly ground black pepper.
- Next, cook the pasta until al dente in a large pot of salted water. Before you drain it, set aside 1 1/2 cups of the starchy pasta water.
- Then, make the sauce. Add 1 cup of the pasta water to the blender, and blend to form a smooth puree.
- Finally, toss it all together! Add the pasta to a large skillet or bowl and toss it with the sauce. If the sauce is too thick, add more pasta water, as needed, to reach your desired consistency.
Season with salt and pepper to taste, and enjoy!
What to Serve with Fettuccine Alfredo
Serve this fettuccine Alfredo recipe with minced Italian parsley and lots of freshly grated Parmesan cheese. Enjoy it as a meal on its own, or pair it with your favorite protein for a heartier dinner. It would also be fantastic with roasted veggies like Brussels sprouts or broccoli or a classic Caesar salad. Mop up any leftover sauce with homemade focaccia or good crusty bread, and don’t forget the wine to drink!
More Favorite Pasta Recipes
If you love this fettuccine Alfredo recipe, try one of these favorite pasta recipes next:
- Homemade Pasta
- Best Vegetarian Lasagna
- Easy Baked Ziti
- Homemade Mac and Cheese
- Roasted Vegetable Pasta
- Linguine with Lemon and Tomatoes
Fettuccine Alfredo
Ingredients
- 12 ounces cauliflower florets, (1 small cauliflower)
- ½ cup grated Parmesan cheese, more for serving
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- 16 ounces fettuccine pasta
- 1 to 1½ cups reserved pasta cooking water
- Chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
- Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
- Sprinkle with parsley and season to taste. Serve with grated cheese on the side.
Wow-wee!!! This recipe is so incredibly delicious! A new favorite!
This recipe is amazing – so creamy and delicious! My whole family loved it.
I subbed vegan parmesan for regular cheese. My vegan son couldn’t believe it wasn’t “real” alfredo.
I’m so glad you both loved it!
This was delicious! I will definitely be making this again. Thank you!
I’m so glad you loved it!
Loved this recipe!! so good and none of my kids could figure out the secret ingredient! I have avoided alfredo sauce because of the richness but no more!! Thank you!
this was an AMAZING recipe i love the way t turned out
When it says to add the Parmesan, olive oil, etc. am I suppose to add that to the blender or the pot? I’m confused.
Hi Halie, to the blender.
Can you freeze this sauce??
I haven’t tried, can you let me know if you do?
Loved this! I made it for my mom and older sister and they both loved it! I recommend adding extra salt and lemon, but that’s just my preference 🙂
Tastes like mac and cheese mixed with mashed potatoes on fettuccine — yum yum!!
Hi Gemma, I’m so glad everyone loved it!
This sounds mouth-watering. The addition of cauliflower to the sauce adds a zest and a healthy aspect. I would’ve never thought of adding dijon mustard or lemon juice! This is a very creative approach to a classic dish. I’m very excited to try this!
I also thought this was awesome! I don’t usually like “light” versions of recipes with a lot of substitutions, but this was great! I followed the recipe exactly. I did think the Alfredo sauce was a little frothy/foamy, so will probably stick with a lower blender setting next time. I am not usually fond of traditional Fettucine Alfredo–too heavy and rich–but this was exquisite–light and fresh!
Whoops–forgot the stars–*****
Hi Christine, I’m so glad you loved it!
AMAZING!!! Even my cauliflower hating teenager could not get enough of it, so so good, thank you for an awesome and healthy recipe!
Yay!! I’m so glad you all loved it 🙂
Honestly, I loved the recipe even while reading it. I have been looking for a creamy pasta sauce recipe that isn’t too heavy and never thought cauliflower could do that. This goes in my recipe book. Thanks!
Hi Sophie, I’m so glad you loved it!
Excited to make this! I have a bag of frozen cauliflower florets. About how many cups do you think I should use? I don’t have a food scale.
Side note- I never used to cook meals, I only baked! Your cookbooks and blog have been teaching me cooking skills and I love that most recipes are things I already have in the kitchen!
Hi Alison, I haven’t tested it with frozen cauliflower so I can’t guarantee the results but it should work since it’s all getting blended anyway. I’d use the whole bag (assuming it’s in the range of a 12 to 16 ounce bag).
I’d start with less pasta water in the blender (1/2 cup) and add more, as needed, if it’s too thick.
Hope that helps! So glad you’ve been enjoying the recipes!
Thanks so much!
Finally made this, it was delicious! Fresh and light. Will make it again! My hubby (a meatatarian) loved it too.
Tried this with frozen cauliflower and it was perfect! Used about 3/4 cup of the pasta water. Love this dish!
I’m so glad it worked well with frozen cauliflower!
I tried a variation of this last night, I didn’t have any cauliflower but I had some turnip (rutabaga I think in the US?) left over from my veg box so I used that instead and it was absolutely delicious!
Hi Lucy, I’m glad you enjoyed it!
Looks great, how about calories?
I’m eating low carb and would love to try this sauce over spaghetti squash. What could I substitute for the starchy pasta water? Thanks.
you could use the cooking water from the cauliflower or some (good tasting) vegetable broth.
Can I use a nutribullet to blend this? Sounds amazing and want to try it?
Hi Tami, you could but you’ll probably have to work in batches.
Arrowroot powder mixed with a little water!!! 🙂
This is so delicious meal and health, I will try for myself.
Do you think I can use a food processor for this instead of a blender??
This looks amazing … but my blender broke 🙁
Aww! I think it could work (with a large enough food processor) since the cauliflower is pretty soft. I’m not sure if it’ll get as creamy.
I used a food processor to make this tonight (I moved and I don’t have my blender yet, but I got cauliflower in my Imperfect Foods box, and I was craving pasta!), and, you’re right–it didn’t get as creamy as I think it should have. I was a little bummed by the consistency, but I definitely blamed my food processor, not the recipe. The flavors were great! 🙂
Another thought I just had: Would an immersion blender work if I made this in a sauce pot? My instincts say no, but maybe?
Hi Kim, a regular blender will make the sauce the creamiest.
Yum! I like regular alfredo sauce, but often feel kinda blah after eating it. This one tasted great and I felt great afterwards! Came together quickly as well.
Yay! I’m so glad you loved it!
This was AWESOMe. Hwever I boiled the califlowers in organic chicken stock and a lot of garlic (to make it sweet) so I can avoid excessive salting of parmesean cheese. Tastes better! One can use veggie stock.
Thanks!
I’m so glad you loved it!