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Meanwhile, heat olive oil in large skillet on medium. By blending a few key ingredients, Bertolli® Alfredo and cream sauces add a rich flavor to any dish. Use a slotted spoon to transfer the cauliflower from the large pot to a blender and add a cup of the cooking liquid. Add the garlic butter mixture to the blender as well as the salt, black pepper, crushed red pepper and milk. Add plant milk gradually until your desired thickness. When your cauliflower is done cooking, add them to a blender with your onions & garlic, and rest of your ingredients. Combining cauliflower, fresh milk, and aged parmesan, discover a lighter take on our delicious classic Alfredo sauce. Blend until smooth. Add cauliflower, onion and garlic and cook, covered, until just tender, 5 to 7 minutes. Cook fettuccine per package directions. Cook your cauliflower until tender and fettuccine according to package instructions. It’s the delicious taste you expect from Bertolli but with half the fat and calories. Bring your sauce back to your sauté pan and turn the heat on low.

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