Creamy Cauliflower Spinach Alfredo

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A recipe that is packed with nutrition but tastes and looks as if it is creamy and indulgent. This is a great meal for picky eaters or those looking to enjoy Alfredo without the cholesterol and saturated fat. Directions on how to freeze for later below recipe.

Creamy Cauliflower & Spinach Alfredo

6-8 SERVINGS - 10 MINUTE PREP - 20 MINUTE TOTAL

Alfredo sauce:

  • 1/2 cup raw cashews

  • 1 small head cauliflower (6 cups chopped)

  • 1 cup water

  • 1/2 cup of quartered canned artichoke hearts

  • 1 tsp garlic powder

  • 1/4 cup of nutritional yeast

  • 3 tbsp lemon juice

  • 2 tsp salt

  • 1 handful of spinach (or other greens)

Pasta:

  • 1 lb (16 oz) of dry whole wheat fusilli (or gluten free pasta, I used chickpea pasta in the video)

  • *Optional sauteed mushrooms (saute in a side pan and mix in before serving)

Directions:

  1. Chop cauliflower into small pieces. Place cauliflower in soup pot with 1/2 cup of cashews. Fill with enough water to just cover cauliflower and cashews. Place lid on and turn to high heat. Bring pot to a boil and allow cauliflower and cashews to cook for 10 minutes or until very soft.

  2. Meanwhile get noodles cooking by following directions on the package. Set a timer to prevent over cooking. When done drain pasta and put back into the pot.

  3. While the cauliflower and noodles cook, get out the blender and gather ingredients for the sauce.

  4. To the blender add the water, 1/2 cup of artichokes, greens, garlic powder, nutritional yeast, lemon juice and salt. Once the cauliflower/cashew pot has cooked for 10 minutes, drain them and add to the blender pitcher.

  5. Blend until very smooth, scraping down the sides of blender and tamping down ingredients as needed. (If blender is having a tough time blending add 2 Tbsp of water at time). I blended for about 3 minutes until smooth. Taste test and adjust as needed.

  6. Pour cream sauce over cooked/drained noodles and stir together. Add in more chopped greens, sautéed mushrooms, chopped roasted red peppers, black olives, zucchini noodles or whatever else you would like.

  7. Serve with a side salad and enjoy!

This pasta is best fresh but will keep for a few days covered in the fridge or frozen for 2-3 months when sealed well. Freeze sauce separate (remember to label and date), and cook fresh noodles the night you plan to thaw/reheat the sauce. When warming back up squeeze some lemon to brighten back up!


(Nutrition is based on 8 servings using chickpea penne pasta)

Calories per serving: 311 grams of protein: 20.7 grams of fiber: 11.6 vitamin C: 49.2 mg