Cauliflower Alfredo
Author tip: Boil the pasta while making the sauce to make this recipe come together quickly! Serve this dish with more veggies like steamed broccoli and a protein like grilled chicken for a more balanced meal.
Ingredients
14.5 oz Barilla protein plus penne pasta
½ cup reserved pasta water
2 cups of unsweetened soy or almond milk (using soy milk will add more protein to this recipe)
1 cup fresh, pre-cut diced onion
½ cup sliced baby bella mushrooms
3 tsp pre-minced garlic
3 tablespoons 100% Realemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
12 oz frozen steamed in bag Signature Select plain riced cauliflower
2 tbsp Bragg's nutritional yeast
Fresh basil for topping (optional)
Instructions
Bring a large pot of water to a boil and steam riced cauliflower in a bag according to package directions.
Prepare penne pasta according to package directions.
On the stovetop, heat 3 tbsp of olive oil in a skillet over medium heat. Once hot, add the diced onions and mushrooms and then sauté until browned, then add the garlic and sauté for about 30 seconds until fragrant. Remove from the heat and set aside.
Add the onions, mushrooms, garlic, salt, pepper, non-dairy milk, nutritional yeast, reserved pasta water, and lemon juice to a high-powered blender and blend on low speed until completely smooth. Add more salt and pepper to taste.
Strain pasta and pour sauce on top, and lightly mix. Serve with fresh basil leaves on top if desired.
