Pick up some fresh cauliflower and asparagus at the market and make this light version of alfredo pasta. It’s a great way to add veggies into an otherwise hearty dish.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:41x
Category:Entrées
Ingredients
Scale
Asparagus
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper
Alfredo Sauce
1 tablespoon olive oil
4 cloves garlic, minced
1 cup unsweetened almond milk
1/2 cup vegetable broth
Juice of 1 lemon
1 head cauliflower, chopped
Salt and pepper
Pasta
1 (16-ounce) package regular, whole-wheat, or gluten-free penne pasta
1 cup grated Parmesan cheese
Instructions
For the asparagus: Preheat the oven to 450 degrees F and line a large rimmed baking sheet with a silicone mat or parchment paper.
Place the asparagus on the baking sheet and toss with the olive oil, salt, and pepper. Roast the asparagus, stirring halfway through, for 15 minutes or until it is crisp-tender and beginning to lightly brown. Remove from the oven and set aside.
For the alfredo sauce: Heat the olive oil in a large sauté pan over medium heat. Add the garlic and sauté for 30 seconds.
Slowly whisk in the almond milk, vegetable broth, and lemon juice and bring the mixture to a simmer. Once simmering, add the chopped cauliflower and season with salt and pepper.
Simmer the cauliflower for 7 to 10 minutes or until the cauliflower is soft.
Remove from the heat and carefully pour the mixture into a high-powered blender.
Blend on high until smooth, about 3 minutes. Season with salt and pepper.
For the pasta: Bring a large pot of water to a boil. Add the penne pasta and cook until al dente. Drain and return to the pot.
Add the roasted asparagus and the sauce.
Season with salt and pepper again if necessary, top with the Parmesan cheese, and serve immediately.
