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:
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Bring a large pot of water to a boil. Add about 1/4 tsp salt. Add cauliflower and cook for 10 minutes, until tender.
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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.
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When the cauliflower is cooked and tender, drain, reserving about 1 cup of the liquid. Place in a blender.
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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:
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While you are boiling the cauliflower, start cooking the Barilla Gluten Free Penne Pasta, according to the directions on the box.
To assemble:
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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.