Fettuccine Culi-Fredo with Brussel Sprouts & Bacon

Give it a shot and join the cauli-fredo marriage revolution with me.

Photo by melodye m.
Adapted from realhousemoms.com

PREP TIME

5

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from realhousemoms.com

Ingredients

  • 16

    ounces frozen cauliflower

  • 2

    garlic cloves

  • 3/4

    cup hot water

  • 3

    heaping tablespoon non fat plain Greek yogurt

  • 1

    teaspoon salt

  • 1/2

    cup Parmesan cheese, shredded

  • 8

    slices peppered bacon

  • 1

    pound Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half

  • 1/4

    cup water

  • 1

    box fettuccine, cooked according to package directions

Directions

Steam cauliflower and garlic until soft. Add to a blender along with ¾ cup hot water (I used water from steaming veg) and Greek yogurt, blend until smooth. Add to a saucepan over med low heat and stir in salt and Parmesan cheese. Cook bacon in a skillet over med heat until crispy and then remove, drain any fat off and add back to heat, add in Brussels sprouts and water and cover for 5 min or until sprouts are tender. Remove lid and continue to cook until slightly browned and crisped. Toss pasta, bacon sprouts and sauce together and serve.

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