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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 1/2 lb whole wheat pasta (cooked)
- 1/2 head cauliflower (core removed and broken into small florets)
- 2 tablespoons olive oil
- 2 shallots (minced)
- 1/2 cup chicken stock
- 1 cup parmesan cheese (grated, plus more for garnish)
- salt and black pepper (to taste)
Method
- Cook the cauliflower for 20 minutes until it is soft. (steam or boil) I prefer to steam mine.
- Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes.
- Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don't want any chunks, because this is your alfredo sauce!
- Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately. (You could also steam some broccoli and add to the pasta with some grilled chicken, yum.).
