Skinny Alfredo Pasta


By: Food Confidence

Course: Main Dish

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes 4 Servings


  • 8oz. Dreamfields Angel Hair Pasta

Alfredo sauce

  • 4 cups cauliflower florets (1 small cauliflower)

  • 1 teaspoon extra virgin olive oil

  • 2 cloves garlic minced

  • 1/2 cup evaporated skim milk

  • 1/3 cup Parmesan cheese grated

  • 2 tablespoons vegetable broth

  • 1 teaspoon sea salt (or to taste)

  • 1 teaspoon fresh sage leaves finely chopped

  • 1/2 teaspoon black pepper (or to taste)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon nutmeg

  • 1-2 tablespoons Parmesan cheese grated (optional)

  • fresh parsley (optional)

  • fresh sage (optional)


  1. Prepare pasta according to package directions. Place in large bowl; set aside.

  2. Meanwhile, for sauce, place cauliflower in large pan or Dutch oven; cover with water. Bring to low boil. Cook 3 to 7 minutes or until fork-tender; drain. Or place cauliflower in large microwave-safe bowl and cook, covered, on HIGH, 3 to 4 minutes or until fork-tender.

  3. Heat oil in small nonstick skillet over medium heat. Add garlic; cook and stir 30 seconds or just until browned; remove from heat. In high speed blender, add the cooked and drained cauliflower, browned garlic, evaporated milk, 1/3 cup Parmesan cheese, vegetable broth, salt, chopped sage leaves, pepper, garlic powder and nutmeg. Blend until very smooth and sauce-like, about 1 to 2 minutes. If sauce is too thick, add additional vegetable broth a tablespoon at a time, to reach desired consistency. Taste and adjust seasoning; set aside.

  4. Add cauliflower sauce to pasta. Stir in 1 to 2 additional tablespoons Parmesan cheese, if desired. Taste and add additional salt, as desired. Top with black pepper, fresh sage or parsley, as desired.

Nutritional Information

  • 290 Calories

  • 5 g Fat

  • 51 g Carbohydrates

  • 15 g Protein

  • 2 g Saturated Fat

  • 10 mg Cholesterol

  • 820 mg Sodium

  • 6 g Dietary Fiber

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