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This is a healthier take on an alfredo style pasta. It's creamy and satisfying without all the cream and heavy ingredients.
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.
2.
Meanwhile, cook your chosen low carb pasta according to the instructions, or spiralized courgette for about 2 mins in a pan.
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.
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.
5.
Combine the pasta, vegetables and sauce.
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Tip
Cost-saving tips