Puree cauliflower, garlic, cannellini beans, vegetable stock, parmesan cheese, and black pepper in a blender until smooth.

In a large pot, cook fettuccine as directed, drain and set aside.

Heat grapeseed oil; saute chicken and slice.

Shave zucchini into ribbons

Heat olive oil over medium heat and add zucchini ribbons, toss and cook until soft (3 min).

Lower heat and add cooked fettuccini, chicken, and cauliflower sauce

Toss to coat remove from heat and serve

Sprinkle with nutritional yeast and parsley.

410 cal, 10 g fat, 49 g carbs, 610 mg sodium, 13 g fiber, 33 g protein