Cauliflower is one of the best vegetables to sneak into sauces due to its mild flavor and creaminess. Also an incredible source of vitamin C, folate, and vitamin K, cauliflower is perfect for sneaking in some extra nutrients to pasta dishes!

Equipment//

Measuring cups & spoons

Pasta pot

Cutting board

Nonstick fry pan

Blender

Ingredients//

1 small head of cauliflower chopped into florets

1 yellow onion, thinly sliced

1 tbsp minced garlic

1 tbsp olive oil

1/2 cup unsweetened almond milk

1 cup reserved cauliflower water

1/2 cup Parmigiano Reggiano cheese (I’m lactose intolerant and this has a lower lactose content, it is a bit more expensive so you can absolutely use Parmesan)

1 tbsp light butter 

2 tsp salt (plus more to taste)

1 tsp pepper 

1 cup green peas

1 box of chickpea linguini (or any linguini this just makes the recipe high protein)

Instructions//

1. Bring a large pot of water to a boil, add cauliflower and boil until fork tender (around 10 min). When done, reserve one cup of the cauliflower water before straining. Add cauliflower to a high speed blender then use the pot you used to cook your cauliflower to prepare your pasta.

2. Heat olive in a pan over medium heat then add onion, cook for 3-4 minutes, then add garlic and cook for another 1-2 minutes.

3. Add onion and garlic to the blender along with almond milk, reserved water, cheese, butter, salt, and pepper. Blend until smooth, if too thick add a little more almond milk. 

4. Add cooked pasta to the fry pan you cooked the onion and garlic in along with cauliflower Alfredo, heat over low heat and mix together until well combined, warm for 1-2 minutes. Then add peas. 

5. Place the desired amount in a bowl and enjoy! 

*Recipe stays good in an airtight container in the fridge for 3 days (make sure to reheat on the stove top adding a dash of olive oil to smooth out the sauce).

Nutrition Info// 

Servings: 4

Calories: 527

Total Fat: 17g

Total Carbohydrate: 73.3g

Protein: 34.9g