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
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)
Prepare pasta according to package directions. Place in large bowl; set aside.
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.
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.
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.
5 g Fat
51 g Carbohydrates
15 g Protein
2 g Saturated Fat
10 mg Cholesterol
820 mg Sodium
6 g Dietary Fiber