Description
A creamy and healthy alternative to traditional Alfredo pasta, made with cauliflower for a lighter sauce.
Ingredients
Scale
- 1 head cauliflower, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup vegetable broth
- 1/2 cup milk (or almond milk for vegan)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz pasta of your choice
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add chopped cauliflower and vegetable broth. Cover and simmer for 10 minutes until tender.
- Transfer cauliflower mixture to a blender. Add milk, Parmesan cheese, salt, and pepper. Blend until smooth.
- Pour sauce over cooked pasta and toss to coat evenly.
- Serve warm with extra Parmesan if desired.
Notes
- For a thicker sauce, reduce the amount of milk.
- Add roasted vegetables or grilled chicken for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: cauliflower Alfredo pasta, healthy pasta, vegetarian Alfredo