Creamy Cauliflower Pasta

This is a healthier take on an alfredo style pasta. It's creamy and satisfying without all the cream and heavy ingredients.

Ingredients

Head of cauliflower in chopped florets
Enough vegetable stock to cover
1 tsp garlic powder
2 tbsp Parmesan, grated (or vegan parmesan)
Salt and pepper to taste
1 tbsp butter (or vegan butter)
200g mushrooms, chopped
200g broccoli, chopped
200g Low carb pasta of choice or spiralized courgette

Instructions

Step 1

Boil the stock with the cauliflower florets, and then reduce to a simmer. Allow to simmer until the cauliflower is very soft, about 30 mins.

Step 2

Meanwhile, cook your chosen low carb pasta according to the instructions, or spiralized courgette for about 2 mins in a pan.

Step 3

In a separate pan, add the butter over medium high heat. Once hot, add the mushrooms and broccoli. Cook for about 8 minutes, stirring often.

Step 4

Once the cauliflower is soft, remove from stock and blend with the cheese, garlic, salt, pepper and enough of stock to give a sauce consistency. Taste to alter seasonings to your preferences.

Step 5

Combine the pasta, vegetables and sauce.

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Halal Friendly

Kosher Friendly

Recipe by

Head chef