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Cauliflower Penne with Cauliflower Alfredo

Vegetable filled alfredo that’s sure to please!

Cauliflower Penne with Cauliflower Alfredo

Prep: 15 minutes
Cook: 20 minutes
Serves: 6

  • 2 cups Our Family® Riced Cauliflower
  • 1 cup plain unsweetened almond milk
  • 2 tbsp. Our Family® Unsalted Butter
  • 3/4 cup Our Family® Grated Parmesan Cheese plus additional for garnish (optional)
  • 1 tsp. Our Family® Garlic Powder
  • 1/2 tsp. Our Family® Salt
  • 1/2 tsp. Our Family® Black Pepper
  • 1 box (12 oz.) Our Family® Penne Pasta
  • 1 cup Our Family® Frozen Broccoli Florets
  • 1/2 cup Our Family® Frozen Crinkle Cut Carrots
  • Chopped fresh basil for garnish (optional)
  1. In medium saucepot, heat 6 cups water to a boil over medium-high heat. Stir in cauliflower rice; cook 8 minutes or until very tender. Drain cauliflower rice and transfer to blender; add 1/2 cup almond milk and purée on high until smooth.
  2. In same medium saucepot, melt butter over medium heat; stir in remaining 1/2 cup almond milk. Whisk in cheese, garlic powder, salt, pepper and cauliflower mixture until smooth; cover to keep warm. Makes about 2 cups.
  3. In large saucepot, prepare pasta as label directs, adding broccoli and carrots during last 3 minutes of cooking; drain and return to saucepot. Add cauliflower mixture; toss. Makes about 8 cups.
  4. Serve pasta garnished with basil and cheese, if desired.

Approximate nutritional values per serving (1 1/2 cups): 304 Calories, 8g Fat, 4g Saturated Fat, 19mg Cholesterol, 440mg Sodium, 47g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 11g Protein

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