Pressure Cooker Cauliflower Fettuccine Alfredo
Enjoy all the richness of fettuccine alfredo with a fraction of the calories starring one of the most versatile vegetables-cauliflower.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 mins
- Yield: 6 1x
- Category: Entree
- Method: Pressure cooker
- Cuisine: American / Italian
Ingredients
Scale
- 2 tablespoons butter
- 2 cloves garlic
- 7–8 cups cauliflower florets
- 1 cup chicken or vegetable broth
- 2 teaspoons salt
- 2 cups spinach, coarsely chopped
- 2 green onions, finely chopped
- 1 pound fettuccine pasta, preferably whole grain
- Garnish
- Gorgonzola cheese, crumbled
- Sun-dried tomatoes, chopped
- Balsamic glaze or thick balsamic vinegar
Instructions
- Select saute on the pressure cooker and add butter. When melted, add garlic cloves and saute until fragrant, about 2 minutes, stirring constantly so the garlic doesn’t burn. Add cauliflower, broth, and salt. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 6 minutes.
- While the cauliflower is cooking, heat a pot of water to boiling on the stove top. Add pasta and cook until al dente. Reserve about 1 cup of water and then drain the pasta. Return pasta to the empty pot.
- When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Blend with an immersion blender right in the pot until very smooth or carefully transfer to a blender and puree, until smooth. By hand, stir in the chopped spinach and green onions and allow the hot sauce to wilt the spinach.
- Pour sauce over the pasta and toss. Add a half cup or so of the reserved pasta water to the pasta if needed. The starchy water will help the sauce to stick to the pasta.
- Serve hot with a garnish of crumbled gorgonzola cheese, sun-dried tomatoes, and a drizzle of balsamic vinegar.
- The sauce heats back up very nicely so you could also make the sauce in advance and have it ready to pour over pasta for a quick, healthy, delicious meal any night of the week. Also amazing over rice, as a sauce on pizza, or a dip for bread and roasted veggies. It does it all!