- 1 pound whole wheat fettuccine (I used whole wheat spinach fettuccine)
- 6 cups low sodium vegetable broth
- 3 small heads cauliflower, chopped
- 1 tablespoon butter
- 5 garlic cloves, chopped
- 1 teaspoon salt
- Pinch nutmeg
- Pinch freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions, or until al dente. Drain, reserving 1 cup of the pasta water.
Meanwhile, in a large pot, bring the vegetable broth to a boil. Add the cauliflower, cover, and cook until very tender, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
Transfer the cauliflower and vegetable broth to a blender. Add the garlic, salt, nutmeg, pepper, and olive oil. Blend until the mixture is smooth and velvety. You may need to work in batches if your blender is too small. If the mixture is too thick, add some of the pasta water to thin.
Transfer the puree back to the skillet. Add the cream and cook over low heat. Add more pasta water, if necessary, to thin the sauce. Taste and adjust seasonings. Toss the fettuccine in the sauce and serve.