Gluten Free Fettucine Alfredo with Cauliflower & Sun Dried Tomatoes
  • Prep time: 30 minutes
  • Calories: 530
A healthier version of fettucine Alfredo with a blend of cauliflower and cashews. Cooked and pureed cauliflower creates a perfect light and silky base while cashews add richness and creaminess. With just a little parmesan added, it's a great way to add some sneaky veg! Share the moment #youplateit with us on Instagram and Facebook.
Ingredients
  • 40 Grams of Parmesan (Shredded)
  • 180 Grams of Gluten Free Fettucine
  • 0.5 Cauliflower (small)
  • 30 Grams of Cashew Nut Pieces
  • 0.5 Broccoli
  • 0.75 Cups of Milk (pantry)
  • 1 Brown Onion
  • 2 Garlic Clove
  • 20 Grams of Sundried Tomatoes Pieces
  • 1 Small Bunch of Flatleaf Parsley
Recipe

Prepare Ingredients:

Wash the fresh produce. Keeping them separate, cut cauliflower and broccoli into bite size florets. Peel and small dice ¾ of the onion (you will have left over). Peel and mince garlic. Pick parsley leaves and roughly chop, discarding stems. Place a pot of salted water on to boil for cooking the fettucine in step 3.

Start 'Alfredo' Sauce:

In a pot, heat up enough olive oil to cover the base. Add the diced onion and garlic. Sauté 3 - 4 minutes, until softened and fragrant but not browned. Add the cauliflower florets, cashews, milk, cover and bring to a boil. Cook for 5 - 7 minutes or until the cauliflower becomes tender.

Cook Pasta:

Add fettucine to the pot of boiling water, and cook 7 - 9 minutes, or until al dente (still slightly firm to the bite). Add broccoli florets to the same pot in the last 3 minutes of pasta cooking time. Drain well and return pasta to the pot.

Finish Sauce:

In a food processor, add the "sauce" together with parmesan, salt and pepper. Blend until smooth. (TIP: if you don't have a food processor, you can use a stick blender. Just be careful, it will be hot!)

You Plate It:

Add cauliflower sauce and sun dried tomatoes to the pot of drained pasta. Check seasoning and adjust if necessary. Serve broccoli on the side (or mixed in with the pasta - it is up to you) and garnish with chopped parsley. Serve with freshly cracked blacked pepper. Enjoy!