SIMPLE CAULIFLOWER ALFREDO WITH PEAS AND ASPARAGUS
We love a veggie packed pasta, and with a few simple tweaks you can turn this into a low carb, dairy free meal.
Cauliflower makes a perfect dairy-free béchamel, especially for those following a low carb diet; it truly feels so creamy. You could add almost any veggies to this, but we love the classic asparagus, mushroom and pea duo.
CAULIFLOWER ALFREDO WITH PEAS AND ASPARAGUS
NUTRIENT RICH, VEGGIE PACKED PASTA
Makes 3-4 servings | Takes 20 minutes | Lasts 4 days in the refrigerator
FOR THE SAUCE:
- 1 cauliflower crown
- 250 mls vegetable stock
- 1.5 cups of grated Parmesan
- 4 cloves garlic
- Salt to taste
FOR THE PASTA:
- 340 grams regular fettuccine or substitute for Slendier fettuccine for a low carb alternative
- ¼ cup Nuttelex butter (or normal butter for dairy alternative)
- 1 bunch asparagus, chopped into 3-4cm pieces
- 1 cup frozen peas
- 1 handful of shiitake mushrooms
- Salt and pepper to taste
STEPS TO FOLLOW
1. To begin, make the sauce: Break down the cauliflower into small florets, discarding most of the stems. Add the florets to a saucepan along with the stock, and garlic. Bring to a boil, then reduce to a simmer and cook until the cauliflower is extremely soft. Use a slotted spoon to carefully transfer the cooked cauliflower and garlic to a powerful blender. Purée, adding the cooking liquid a tablespoon at a time as needed to get your desired consistency. Taste for seasoning and add salt as needed.Transfer back to the pot, bring to medium heat and mix in the parmesan. Once mixed in, turn off the heat and set aside.
2. Bring a pot of water to a boil, then cook the pasta according to the package directions.
3. While the pasta is cooking, heat the vegan butter over medium-high heat in a wide, shallow skillet. Add the asparagus, shiitake mushrooms and peas and sauté until just tender, about 5 minutes. Reduce the heat and add the cauliflower purée. Then add the cooked pasta to the skillet and toss well to combine. Finish with salt and lots of freshly cracked black pepper.
Image sourced from the Food Network