Gluten Free Fettucine Alfredo with Cauliflower & Sun Dried Tomatoes
- Prep time: 30 minutes
- Calories: 530
- 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
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!