I snagged this recipe from one of my favorite blogs Pinch of Yum . Lindsay, the author, is awesome and always has the best recipes and pictures. Be sure to go check her out!
I know a lot of people around Austin are gearing up for marathon season. What better way to carbo load than with a big bowl of creamy, pillowy Alfredo pasta? Even if you’re training for a marathon, you may not want all those extra calories. Lindsay from Pinch of Yum comes to our rescue with this healthy version of Alfredo sauce made with primarily cauliflower!
My roommate went to the running convention in Austin last week (I didn’t even know there are such things as running conventions!) and brought me back a sample of this pasta. So I thought what better way to try out marathon carbo loading than with a healthy comfort food!
This recipe is from Pinch of Yum.
1 lb. uncooked noodles
3 medium heads cauliflower
6 cups vegetable broth (I used chicken!)
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream
1 cup starchy boiling water from pasta pot
Wash and chop the cauliflower. Bring the broth to a boil, then add the cauliflower. Boil until very soft. About 20 minutes.
Meanwhile, boil the noodles until al dente.
After the cauliflower is soft, blend it along with the broth and garlic until smooth in a blender. You may have to do this in shifts.
Melt the butter in a large sauce pan. Then add the seasonings and cream. Mix well.
Pour in the blended cauliflower and mix together well. Add the noodles, drain first, then combine them with the sauce. If your sauce is looking a little thick, reserve some pasta water to loosen it up. Add tablespoon by tablespoon.
Serve it up hot!
I got a little over ambitious and cooked my pasta too soon so it sat in the water while I finished everything else. This made the pasta extra soft, it wound up with the same texture as gnocchi. It was amazing! A wonderful mistake!