Domestic Education: Healthy Fettuccine (or Farfalle) Alfredo

Today I'm going to share a recipe for a healthier version of fettuccine alfredo. I, for one, am a fettuccine alfredo fan, but do you know who is an even bigger fettuccine alfredo fan? My husband. He orders it quite often when we are at Italian restaurants. At least something with alfredo sauce on it. I, however, never make it at home. The calorie count is just too staggering for a more than a once and a while meal.
I'll admit, if you think this is going to taste exactly like the real thing, you're fooling yourself. I would equate it to the Baked Doritos experience. While Baked Doritos are good, they aren't nearly as good as the real thing. You'll eat them, however, because what you lose in flavor you gain in your pants fitting.
This is the Baked Doritos of the Fettuccine Alfredo world.
What I ended up making was actually Fettuccine Farfalle, since I could not for the life of me find whole wheat fettuccine noodles at the grocery store.

Healthy Fettuccine (or Farfalle) Alfredo From A Pinch of Yum 1 lb. whole wheat fettuccine noodles 3 small heads cauliflower, chopped 6 cups vegetable broth 6 cloves minced garlic 1 Tbs. butter 1 tsp. salt 1 Tbs. olive oil 1/4 cup heavy cream a pinch of nutmeg a pinch of black pepper 1 cup water from pasta pot

Bring the vegetable broth to a boil over medium heat. Add the chopped cauliflower and cook for about 15 minutes, until soft. Melt the butter in a skillet over medium heat, then add the minced garlic. Saute for 5 minutes.
In the meantime, cook the fettuccine (or farfalle, or whatever pasta you want). Save some of the water to use later.
Transfer the cauliflower to the blender along with 2 cups of the broth, the sauteed garlic, salt, nutmeg, and black pepper (you may need to do this in batches). Puree for about 5 minutes. While it is being processed, stream the olive oil into the blender. If the cauliflower is not moving through the blender easily, add a little more water or broth.