Healthy Cauliflower Alfredo Pasta

I can never have enough pasta. And I don’t care. Most times I feel like I don’t belong in America. This pasta sauce is so yummy and really quite simple. And it’s also cheap yet amazingly filling. Grab ya a head o’cauliflower.

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Chop these into their respective florets. Boil them in about 5 cups of vegetable broth for 15-20 minutes.

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In the meantime start boiling 16 oz of your favorite pasta. We used brown rice fettuccine. When the cauliflower is done, drain in a colander over a large bowl. Save 2 cups of the broth.

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Now mince 6 cloves of garlic. Don’t wimp out here, you need all 6. Use even more if you want. Brown the garlic with a tablespoon of butter. {We use Earth Balance non-dairy butter.}

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Add in your blender the softened cauliflower, the reserved broth, browned garlic, a teaspoon of sea salt, a dash of nutmeg and black pepper, and a splash of olive oil.

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Blend until super creamy. Pour the sauce back into a pot, and add 1/4 cup of unsweetened almond milk.

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Pour the sauce into a large pot with your drained pasta. Mix it all together. Serve with your favorite veggies!

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So scrumptious! I can’t wait to eat the leftovers today for lunch. Add veggie broth to thin out the sauce again in a saucepan, if you even have leftovers ;)

Recipe adapted from Pinch of Yum.

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