Pasta - Cauliflower Alfredo
A healthy and creamy pasta dish using cauliflower as the base for the Alfredo sauce.
Equipment
- 1 Large pot For boiling pasta
- 1 Blender For blending the sauce
Ingredients
Cauliflower Alfredo Sauce
- 1 head Cauliflower Fresh
- 1 cup Vegetable Broth Low sodium
- 0.25 cup Nutritional Yeast For cheesy flavor
- 2 cloves Garlic Fresh
- 1 tbsp Lemon Juice Freshly squeezed
- Salt and Pepper To taste
Pasta
- 1 pound Pasta Whole wheat or gluten-free
Instructions
- Steam or boil the cauliflower florets until very tender (about 15-20 minutes).
- In a blender, combine the cooked cauliflower, vegetable broth, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Add more broth if needed to reach desired consistency.
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add the cooked pasta to the pot with the cauliflower Alfredo sauce. Toss to coat. Add pasta water gradually if needed to thin the sauce and help it cling to the pasta.
- Serve immediately, garnished with your favorite toppings (fresh herbs, red pepper flakes, etc.).
Notes
For a richer flavor, add a tablespoon of olive oil to the sauce. You can also roast the cauliflower for a deeper flavor before blending.
