Total Time: 40 min. Prep Time: 15 min. Cooking Time: 25 min. Yield: 4 servings
Ingredients: 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)
Preparation: 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.