I’m having Italy withdrawal. And with my Italy withdrawal comes pasta withdrawal because the pasta in Italy was honestly the best thing I’ve ever eaten. To satisfy my craving, I threw together this quick and easy Italian-inspired pasta with a healthy cream sauce.
The cream sauce actually contains no dairy at all and is based off of Food52’s Creamy Cauliflower Pasta Sauce recipe. Quinoa pasta and a variety off vegetables make this not only a comforting meal, but a filling one too. Add chicken, turkey, or any protein of your choice.
Vegetable Pasta with Cauliflower Alfredo
Ingredients
- 2 cups cauliflower florets (alternatively, I used 1/2 bag of Trader Joe’s cauliflower rice)
- 2 1/4 cups vegetable stock or water
- 1/2 cup olive oil
- 1 tbs Tuscan seasoning
- Salt to taste
- 1 bag Trader Joe’s Quinoa Pasta
- 1 can artichoke hearts
- 1 bag sun dried tomatoes
- 1 cup frozen peas
- 1 cup broccoli florets
directions
- Using the cauliflower, vegetable stock, olive oil, and salt, cook the sauce according to the Food52 recipe. I also added the Tuscan seasoning while the cauliflower was simmering for a more Italian flavor.
- Boil a large pot of water, add the pasta, and cook for 8-10 minutes.
- Slice the artichoke hearts and sun dried tomatoes if they aren’t julienned already.
- Thaw the peas.
- Bring the broccoli and one inch of water to a boil in a saucepan. Cook the broccoli for about 8 minutes or until tender. Drain the water and chop.
- In a bowl, combine the sauce and vegetables and stir well.
- Serve warm and if desired, with a sprinkle of cheese.