Homemade Cauliflower Alfredo Sauce with Fettucine

Instructions

1. Bring a large pot of water to boil for the fettuccine. Once boiling add your fettuccine and cook according to the package directions.
2. Add the vegetable broth and water to a medium-sized pot, along with cauliflower florets, and bring to the boil. Continue cooking until the cauliflower is softened. You will have time to make the next step while it boils.
3. In a pan, add the butter and garlic and stir for about 30 seconds. Add 1/4 of the wine to the pan to deglaze it, allowing it to reduce for a couple of minutes. Add the cream and the remaining wine and bring to the boil. Toss in the cheese and immediately reduce the pan to a simmer, stirring frequently while the cheese melts. Add the thyme, salt and pepper, and nutmeg, and allow to simmer for a couple of minutes.
4. Transfer the cauliflower to a blender using a slotted spoon. Add in a couple of small scoops of the broth it was cooked in. Blend until smooth. Pour in the cream mixture and continue blending until combined and the sauce is thick. Add more broth mixture if it's too thick. Stir every now and then, it will thicken a little as it's left there.
5. Pop bacon on the grill and some peas into a small pot on the stove.
6. By now your pasta should be done and drained. Pour the sauce over the top and toss to combine thoroughly. Add chopped bacon and peas and toss lightly again.
7. Serve with extra cheese and red pepper flakes (for those who want a little kick)