Healthy Alfredo Pasta Recipe | Richmond Moms

healthy pasta

 

If you’re trying to sneak more veggies into your family meals, this Cauliflower Alfredo Pasta from our contributor CatwithaK Cooks is a great start.

For more recipes from The Local Moms Network, go tohttps://thelocalmomsnetwork.com/articles/recipes/.

 

 

 

Cauliflower Alfredo Pasta

Serves 4

 

 

Ingredients

 

  • 1 small to medium cauliflower, cut into 2-3 inch pieces
  • ½ cup parmesan, grated, plus additional for serving
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • ¼  teaspoon Dijon mustard
  • ¼ cup unsalted butter, at room temperature
  • Zest and juice from 1 lemon
  • 1 package of linguine or fettuccine, I use Banza or Jovial Foods chickpea and brown rice pasta
  • Freshly ground black pepper
  • Kosher salt
  • Fresh parsley, chopped, for serving

 

 

Directions

 

  1. Bring a large pot of well salted water to a boil.
  2. Add the cauliflower and boil until the cauliflower is easily pierced with a fork, about ten minutes.
  3. Drain cauliflower in a colander and add to the blender.
  4. Meanwhile, boil your pasta in a separate large pot of well salted water according to package directions.  Drain pasta in the same colander and reserve at least 2 cups of the pasta water.
  5. Place the cauliflower in a high powered blender or food processor and add the parmesan, butter, olive oil, mustard, garlic, zest and juice, 1 teaspoon salt, and several grinds of pepper.
  6. Blend to combine for about 20 seconds.
  7. Add some of the pasta water, ½ cup at a time, and blend until the sauce is very creamy and the consistency is to your liking.  I usually use between 1-1 ½ cups of water.  Taste and add salt if needed.
  8. Toss the cooked pasta with the alfredo sauce and top with extra parmesan, chopped parsley, and cracked pepper. Enjoy!
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