You can think you don’t like whole wheat pasta, but I’m going to have to break it to you: you’re actually wrong about yourself. This whole wheat fettuccine is going to seduce you into the whole wheat pasta lovers’ spell starting in three, two, one.
Check out the full recipe here!
- LEVEL: Super Simple
- 6 cups cauliflower florets
- 1½ cups chicken or vegetable broth
- 2 cloves garlic
- 2 tablespoons butter
- 1½ teaspoons salt
For the Fettuccine
- 6-8 slices bacon
- 1 lb. DeLallo Whole-Wheat Fettuccine (reserve cooking water)
- ½ cup Parmesan cheese (optional)
- 1½ cups frozen or fresh peas
- parsley, salt, pepper, lemon juice, and/or a dash of nutmeg for topping
- For the sauce, bring a pot of water to a boil. Add the cauliflower and cook for 5-6 minutes, until fork tender. Drain the water off and transfer cauliflower to a blender. Meanwhile, saute the minced garlic in the butter over very low heat for 3-4 minutes, until fragrant. Add the broth, sautéed garlic, and salt. Puree until very smooth.
- Cook the bacon (I baked mine for about 10-15 minutes at 375 degrees). Crumble and set aside.
- Bring another pot of water to boil. Add the fettuccine and cook until al dente. Drain and reserve the water. Add the sauce, bacon, Parmesan, and peas to the pasta as well as ½ cup or more of reserved pasta water (it's starchy so it helps the texture). Return to low heat and stir very gently - the fettuccine breaks fairly easily. When everything is heated through, remove from the heat and serve topped with parsley, salt, pepper, and if you like, a dash of nutmeg or extra Parmesan.