PASTA ALFREDO
SERVES 4 TO 6 PORTIONS
12 oz (340g) cauliflower florets, not frozen
5 garlic cloves, peeled and left whole
1 onion, sliced
1/4 cup olive oil
1 1/2 tsp. sea salt
1 lb. (500g/16oz) brown rice penne or fusilli
2 cups almond milk
2 tbsp. lemon juice
Freshly ground black pepper
Chopped fresh Italian parsley for garnish
Parmesan Topping
NUTRITIONAL VALUES
Calories: 678kcal
Fat: 35.4g (22.8g S.Fat)
Carbs: 79.7g
Protein: 17.6g
Sugar: 8.1g
Sodium: 652mg
METHOD
Preheat the oven to 220°C/425°F.
Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.
In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.
Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.
Drizzle oil over the cauliflower, garlic, and onion on a large, rimmed baking sheet. Roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula, after seasoning with 1 teaspoon salt. As needed, add more oil.
In the meantime, heat a large pot of salted water to a boil. Cook the pasta according to the package directions. Return to the pot after draining.
Blend the roasted vegetables with the almond milk, lemon juice, and the remaining 1/2 teaspoon salt in a blender. Blend until completely smooth. Season to taste, then remove from blender and toss with hot pasta. Season with pepper and sprinkle with parsley and Parmesan cheese. Serve right away.
