Vegetable Pasta with Cauliflower Alfredo

I’m having Italy withdrawal. And with my Italy withdrawal comes pasta withdrawal because the pasta in Italy was honestly the best thing I’ve ever eaten. To satisfy my craving, I threw together this quick and easy Italian-inspired pasta with a healthy cream sauce.

The cream sauce actually contains no dairy at all and is based off of Food52’s Creamy Cauliflower Pasta Sauce recipe. Quinoa pasta and a variety off vegetables make this not only a comforting meal, but a filling one too. Add chicken, turkey, or any protein of your choice.

Vegetable Pasta with Cauliflower Alfredo

Ingredients

  • 2 cups cauliflower florets (alternatively, I used 1/2 bag of Trader Joe’s cauliflower rice)
  • 2 1/4 cups vegetable stock or water
  • 1/2 cup olive oil
  • 1 tbs Tuscan seasoning
  • Salt to taste
  • 1 bag Trader Joe’s Quinoa Pasta
  • 1 can artichoke hearts
  • 1 bag sun dried tomatoes
  • 1 cup frozen peas
  • 1 cup broccoli florets

directions

  • Using the cauliflower, vegetable stock, olive oil, and salt, cook the sauce according to the Food52 recipe. I also added the Tuscan seasoning while the cauliflower was simmering for a more Italian flavor.
  • Boil a large pot of water, add the pasta, and cook for 8-10 minutes.
  • Slice the artichoke hearts and sun dried tomatoes if they aren’t julienned already.
  • Thaw the peas.
  • Bring the broccoli and one inch of water to a boil in a saucepan. Cook the broccoli for about 8 minutes or until tender. Drain the water and chop.
  • In a bowl, combine the sauce and vegetables and stir well.
  • Serve warm and if desired, with a sprinkle of cheese.

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