Description
A creamy and delicious Cauliflower Alfredo Pasta that is both healthy and satisfying.
Ingredients
Scale
- 1 head cauliflower, chopped into florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- Salt and pepper to taste
- 8 oz pasta (any shape)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Cook pasta according to the package instructions. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add cauliflower florets and garlic. Cook, stirring occasionally, for 5-7 minutes or until the cauliflower begins to soften.
- Add vegetable broth to the pot and bring to a simmer. Cover and cook for an additional 10 minutes or until the cauliflower is tender.
- Remove from heat and use an immersion blender or transfer to a blender to puree until smooth and creamy.
- Stir in almond milk, nutritional yeast, salt, and pepper. Taste and adjust seasoning as needed.
- Toss the pasta with the cauliflower alfredo sauce until well coated.
- Serve immediately, garnished with chopped parsley.
Notes
- Feel free to use any shape of pasta you prefer.
- Adjust the thickness of the sauce by adding more or less almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blend and Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg