*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this per the recipe, and it was delicious!It was SO easy to make too! I put it in a casserole dish and baked it a little. I waited for my kids and husband tell me how good it was before I told them the secret ingredient! I made it as a side dish to grilled chicken marinated in Italian dressing.
Wow this is a first. I am the first to review. Well this was way better than expected. It is a very light creamy and smooth alfredo-like sauce. I great alternative to the fat laden original alfredo sauce. I followed the sauce instructions to the tee except I used half & half instead of cream b/c that was all I had on hand. Though I expect that it would have been creamier if I had used heavy cream instead of half & half. Still it was very good. I skipped the bread crumb topping and served with cheese tortellini. Yummy!!
Who would have thought? I wasn't sure if I could pass this off on my family since they are alfredo lovers....it was one of thier favorite dishes on the website so far! I didn't have the type of blender described so i blended small batches in my regular blender and returned it to the heat-a bit more time consuming but well worth it! Another great recipe Chef John--keep up the good work!
I followed the sauce recipe except that I substituted light cream cheese for the heavy cream. I pureed in food processor until silky smooth. Instead of serving over spaghetti I served over lobster ravioli (from Costco) and then topped with the crumb topping. Delicious!
I just made this for dinner and it was delicious! It has all the flavors of an Alfredo sauce without the heaviness. The only thing I changed was to take out some of the cooking water to make the sauce a little thicker. Definitely a repeat!
Chef John said that this was a bridge recipe for those who want to eat healthier and that I agree with. I believe it's the cauliflower taste which persists in the sauce no matter how you try to modify it. I made mine according to instructions. I will try John's favorite ww pasta recommendation to see if this improves on the taste next time. Also I should've cooked my pasta under al dente. I didn't time the cooking of my pasta and completion of my sauce well and so I had to reheat the pasta in the saucepan in order for it to absorb the lemon and meld with the flavors of the sauce and cheese...by the time I was done my pasta was a bit overdone. I added some roasted veggies and sauteed sausage to fill out the dish more. I honestly would rather have the full fat version and portion control seeing how this recipe does not quite hit the spot for me. I still really enjoy watching Chef John's videos.