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Fettucine Don’t Be Afraid-o!

It’s that time of year where the excitement of the holidays has worn off, the snow is turning mucky, and we’re left yearning for sweet spring weather. But since we’ve got a several more weeks of winter chill ahead of us, we’ll soldier on and make do the best way we know how:  beelining for the kitchen and diving headfirst into comfort food recipes!

While scouring Pinterest for dinner inspiration, we did a double take when we found this incredible faux-fettucine alfredo recipe from Lindsay of Pinch of Yum. Yes, we’re talkin’ about “Fettucine I’m Afraid-so”, the less-than healthy dish. But when you remove all the butter, cream, and cheese from the sauce and replace it with nutritious cauliflower, spices, and 0% Plain Chobani, your taste buds won’t know the difference!

When we whipped this dish up, it received rave reviews from everyone who tasted it. Bonus? If you’ve got extra sauce leftover, you can just have it the next day and call it cauliflower soup! Win win.

(Recipe adapted from Lindsay’s: we swapped in 1/4 C 0% Plain Chobani for her 1/4 C heavy cream)

1 lb uncooked fettuccine noodles

2 small heads cauliflower

3 C vegetable broth

3 C water

6 cloves garlic, minced

1 Tbsp butter

1 tsp salt

1 tsp ground netmeg

1/2 tsp white pepper

1 Tbsp olive oil

1/4 C Plain 0% Chobani Greek Yogurt

2 C starchy boiling water from pasta pot

1. Chop the cauliflower into florets. Bring the vegetable broth + water mix to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes.

2. While cauliflower is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes until fragrant.

3. As the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine, reserving some of the starchy water to add to the sauce later.

4.  Transfer cauliflower to a blender with about 2 cups of the broth (we did this in 2 batches, because it wouldn’t all fit in our blender), then add the sauteed garlic, salt, nutmeg, and white pepper and puree until very smooth. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. Transfer into the empty pot where you cooked the fettucine.

4. Add the Chobani and cook over low heat. Add the starchy pasta water and keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.

Feelin’ extra tricky? Don’t even allude to the healthy ingredients when serving this dish up!