A healthy version of a classic Italian dish, this Linguine Alfredo is easy to make with tons of creamy delicious cheesy flavor. The perfect go-to for feeding the family or an easy meal weeknight meal for one!
I strive to eat well and feel good about what I eat. That’s one reason I have nutrition strategies, so that I am able to enjoy favorite foods without regret. Since pasta is a favorite food, I’ve got a strategy. I call it “health it up!”
To “health it up” simply means to make a dish more nutrient-dense. I do this by adding greens, healthy fats, herbs and spices, or vegetables to the recipe. It can be as simple as stirring sauteed kale and turmeric into chili or as fancy as adding reishi mushroom extract to my green smoothie. You decide how to health up your own meals!
My “health it up” strategy is not only great for feeling good about what you’re feeding yourself and your family, but also for getting the most nutrition bang out of your food. I love knowing that I’ve upped the nutrition ante a bit by applying this simple strategy to my meals.
I created this creamy and delicious Healthy Linguine Alfredo for the folks over at Dreamfields. I was thrilled to be able to health it up in two different ways. First, I was able to use this high fiber, high protein pasta. I cook a lot with the bean-based pastas and spiralized zucchini but sometimes you just want the real thing! Dreamfields is a line of pasta made with premium durum wheat semolina from North Dakota. The semolina gives it the familiar taste and texture of traditional pasta. This pasta is also quite filling. It has 5 grams of fiber and 7 grams of protein per one cup of cooked pasta!
The creamy sauce for this Healthy Linguine Alfredo is my second healthy addition. It’s a lovely combination of steamed cauliflower and evaporated skim milk, along with some Parmesan cheese and spices for a ton of flavor. It’s the perfect weeknight meal when you’re craving something decadent and creamy! I hope you’ll try it.
Healthy Linguine Alfredo
- 8 oz Dreamfield’s Linguine Pasta
- 4 cups cauliflower florets 1 small cauliflower
- 1 tsp olive oil
- 1-2 cloves garlic chopped
- 1/2 cup evaporated skim milk
- 1/3 cup Parmesan cheese
- 1 teaspoon sage leaves finely chopped
- 2 Tbsp vegetable broth
- ¼ tsp nutmeg
- 1 teaspoon sea salt or to taste
- ½ teaspoon pepper or to taste
- Fresh sage or parsley for garnish
Heat the olive oil in small saute pan and saute garlic until aromatic. Remove from heat. Place cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-5 minutes until fork tender. Drain. You can also steam or microwave these in a glass bowl, covered, for 3-4 minutes.
In a high speed blender, add the cooked and drained cauliflower, Parmesan cheese, evaporated milk, sautéed garlic, vegetable broth, nutmeg, salt, and pepper. Blend until very smooth and sauce like, this may take 1-2 minutes. If sauce becomes too thick, add a little more vegetable broth. Taste and adjust seasoning. Set aside.
Bring a large pot of water to a boil. Add pasta and boil for the time instructed on the package. Drain the pasta and put it back into the pot. Turn heat down to low, add the cauliflower sauce to the pot with the pasta and stir in 1-2 more tablespoons Parmesan cheese, if desired. Taste and add more salt, if needed. Serve with a sprinkle of black pepper, fresh sage or parsley.
Recipe NotesNutrition information (1/4 of recipe): 290 calories; 15 g protein; 51 g carbohydrates; 5 g total fat; 2 g saturated fat; 10 mg cholesterol; 820 mg sodium; 6 g total dietary fiber.
Guess what? There’s more!
Dreamfields Pasta has been very generous to sponsor a Giveaway! One lucky winner will receive a Family-Pack of 7 full boxes of different pastas PLUS a food scale to one lucky reader! The contest will run until Friday April 24th and I’ll announce the winner on Monday! Enter below:
This is a sponsored post for Dreamfields Pasta. The recipe and my thoughts about the product are my own.