Penne Pasta With Cauliflower Alfredo Sauce Recipe
Penne Pasta With Cauliflower Alfredo Sauce Recipe - quick and simple to make, light and gluten free, vegetarian pasta dinner.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main
Cuisine: Italian
Servings: 4
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
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.
Calories: 359kcal | Carbohydrates: 54g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 398mg | Potassium: 712mg | Fiber: 5g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 75.3mg | Calcium: 226mg | Iron: 1.6mg