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Spinach & Mushroom Alfredo with Bacon!

  • Author: Cristina Curp
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 75
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Italian
  • Diet: Gluten Free


Dairy Free Cauliflower Alfredo




  • 1/2 spaghetti squash, roasted (I halve and roast at 400F for 35 minutes)
  • shirataki noodles, or zoodles for lower carb

The Fixings

  • 4 slices sugar free, nightshade free bacon
  • 4 cups raw spinach
  • 2 cup sliced, cremini or baby bella mushrooms
  • 4 garlic cloves
  • 1 sprig fresh basil

The Sauce

  • 1 head cauliflower, about 3 cups diced
  • 2 small onions, 1 cup diced
  • 2 garlic cloves
  • 1/2 cup coconut milk
  • 1/2 cup bone broth
  • 2 tablespoons Red Boat No.49 fish sauce
  • 1 tablespoon red win vinegar
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tbsp olive oil


  1. If you haven’t done so already, roast your spaghetti squash, halve, place meat side down on a sheet pan and roast until hard shell can be pierced by a fork. About 35 minutes at 400F.
  2. Next prepare Alfredo sauce: dice cauliflower, onion, garlic. Heat olive oil in a large pot, add in garlic,  & onion. Saute on high for 6 minutes, stirring often until tender.
  3. Then add in cauliflower, stir well. Add in salt, oregano, broth & coconut milk.
  4. Stir well. Lower heat to medium-low.
  5. Cover with a tight-fitting lid.
  6. Let it cook simmering until the cauliflower is very tender, about 15 minutes.
  7. Transfer all of it to a blender, carefully!
  8. Add in the fish sauce and vinegar. Blend until smooth.
  9. Taste, adjust salt as needed.
  10. *** you can also prepare cauliflower in a pressure cooker, start with saute mode, then close and set to vegetable (about 7.5 psi for 8 minutes). ***
  11. It will make about 4 cups!

To prepare the dish: cook the bacon first. I like to do it in the oven.

  1. Lay bacon flat on a cooling rack over sheet pan, and put the pan in a cold oven, then set oven to 350F After it reaches 350F check on bacon, set timer to 8 minutes, check again, cook until crispy.
  2. Heat olive oil in a large skillet.
  3. Slice garlic cloves & mushrooms.
  4. Once skillet is hot add in mushrooms & garlic.
  5. Saute in the skillet on high until tender. Sprinkle with a pinch of salt.
  6. Add in spinach.
  7. Stir and saute until wilted.
  8. Add in 1 cup of Alfredo sauce.
  9. Stir well & remove from heat.
  10. Using a fork, pull out all the meat of one half the spaghetti squash.
  11. Add it to the skillet.
  12. Chop up crispy bacon & add it to the skillet as well.
  13. Garnish with fresh basil.
  14. Mix it all up and serve 2 moderate portions, or serve in a generous bowl & chow down!

Recipe Notes:

  • Make the cauliflower Alfredo & spaghetti squash ahead for a super quick weekday meal!


  • Serving Size: 1
  • Calories: 169
  • Fat: 7g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 9g