Description
A creamy and comforting cauliflower Alfredo pasta made without heavy cream, featuring a smooth, velvety sauce that is both light and satisfying.
Ingredients
- 4 cups cauliflower florets
- 12 oz pasta (fettuccine or penne)
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 cup milk or dairy-free alternative
- 1/4 cup parmesan cheese (optional)
- 1/2 cup vegetable broth
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil or steam cauliflower until very tender, about 8–10 minutes.
- Cook pasta according to package instructions and reserve 1/2 cup pasta water before draining.
- Heat olive oil or butter in a pan and sauté garlic until fragrant.
- Transfer cooked cauliflower to a blender and add sautéed garlic, milk, vegetable broth, and parmesan cheese if using.
- Blend until smooth and creamy.
- Pour the sauce back into the pan and warm gently, adjusting consistency with reserved pasta water if needed.
- Add cooked pasta and toss until evenly coated.
- Season with salt and black pepper before serving.
Notes
- Use nutritional yeast for a dairy-free cheesy flavor.
- Add grilled chicken or shrimp for extra protein.
- Include spinach or mushrooms for added nutrients.
- Blend thoroughly for the smoothest texture.
- Add more milk or broth if sauce becomes too thick.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
