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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PastaPerfection #CollectiveBias. This Penne Pasta With Cauliflower Alfredo comes together in 30 minutes and is packed with veggies. The garlic cauliflower Alfredo sauce is completely gluten free and vegan and the best part – made without any heavy cream.
Looking for completely vegan dish? Just substitute the parmesan cheese in this Penne Pasta With Cauliflower Alfredo Recipe with vegan cheese or leave it out.
I’ve always followed a balanced diet and I love vegetables. Cauliflower is at the top of my favorite vegetables. Even though I love it raw, it is perfect for creamy soups, gluten free, low carb pizza crusts, and also cauliflower Alfredo sauce. I’ve made cauliflower Alfredo many times in the past, but I seem to make it a lot more often lately. One reason why is that my son loves pasta and he is extremely happy when I serve it with cauliflower Alfredo. I love it, too!
In this Penne Pasta With Cauliflower Alfredo Sauce Recipe, I used my homemade cauliflower Alfredo sauce, Barilla Gluten Free Penne pasta, cooked sweet peas, grape tomatoes and grated parmesan cheese.
But besides the healthier low carb cauliflower Alfredo sauce, this recipe is made with another “better for you” ingredient: Barilla Gluten Free Penne Pasta. If you follow a gluten free diet, this product is worth trying. It does have a taste and texture similar to “regular” pasta. It is also made with non-GMO corn and rice.
I’m a huge fan of Barilla pasta and when I saw the gluten free products that they had to offer, I had to get them. I bought this Barilla Gluten Free Penne Pasta at my local Jewel Osco store, it is located at the pasta aisle there.
Besides the Barilla Gluten Free Penne Pasta, the also are Barilla Gluten Free Spaghetti and Barilla Gluten Free Lasagna available.
I have great news for you! You can now get a coupon for Barilla Gluten Free Pasta Here.
For more recipes and inspiration, visit the Barilla Gluten Free page.
Penne Pasta With Cauliflower Alfredo Sauce Recipe
Ingredients
For the cauliflower Alfredo sauce:
- 1 head cauliflower, or about 5 cups cauliflower florets
- 1 tbsp vegetable oil
- 4 cloves garlic, pressed
- 1/2 cup dairy free milk
- 1/4 tsp salt
- 1/2 tsp black pepper
Other:
- 8 oz Barilla Gluten Free Penne Pasta, cooked according to the directions on the box
- 2/3 cup cooked sweet peas, can use canned
- 1 cup grape tomatoes, cut into halves
- 1/2 cup grated Parmesan cheese, or use vegan cheese instead
- salt and pepper to taste
- fresh basil for garnishing
Instructions
For the cauliflower Alfredo sauce:
- Bring a large pot of water to a boil. Add about 1/4 tsp salt. Add cauliflower and cook for 10 minutes, until tender.
- In the mean time, heat oil in a small skillet. Add garlic and cook on medium heat for 1-2 minutes, stirring frequently. Cook until golden, but don't burn. Remove from heat and transfer to a small bowl.
- When the cauliflower is cooked and tender, drain, reserving about 1 cup of the liquid. Place in a blender.
- Add garlic, salt, pepper and milk. Blend until smooth. Check the consistency and if it appears too thick, add some from the reserved liquid, to make it thinner.
For the pasta:
- While you are boiling the cauliflower, start cooking the Barilla Gluten Free Penne Pasta, according to the directions on the box.
To assemble:
- Pour about 2/3 of the sauce over the pasta. Add the cooked peas and grape tomatoes. Top with cheese. Add more sauce, according to your taste. Top with some ground black pepper and basil. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m loving the sound of that alfredo sauce, Mira! I would’ve never thought to use cauliflower, such a great idea! This pasta looks so good, I’m wishing I had it for breakfast this morning! 🙂 Pinned!
I’ve always wanted to try cauliflower sauce! This recipe sounds amazing!
Tried this today and really enjoyed the taste of the sauce. Just wanted to point out that instructions omit when to add the cooked garlic. I added it to the blender with the cauliflower as that seemed the most logical step. Great taste.
Thank you Lynda!