Healthy Alfredo sauce recipe with caulifower and cannellini beans

nutritional yeast

🥗Healthier: none

💰Cheaper: parmesan cheese

Parmesan adds a similar cheesy flavor but is higher in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Wash the cauliflower and remove the florets.

In a medium-sized pot, bring vegetable broth to a boil.

Add the cauliflower to the boiling broth and let it boil for 15 minutes until cooked.

Chop shallots into very thin slices and mince the garlic.

In a medium-sized pan, heat 2 tablespoons of extra virgin olive oil on low heat.

Add minced garlic and chopped shallots to the pan and stir.

Cook the garlic and shallots slowly for 5 to 8 minutes until caramelized.

Rinse the cannellini beans under water to remove the liquid from the can.

After 15 minutes, remove half a cup of the broth from the pot and drain the cauliflower.

Fill the same pot with water to cook the pasta and bring it back to a boil.

In a food blender, combine the cooked cauliflower, caramelized garlic and shallots, rinsed cannellini beans, a pinch of salt, milk, and the reserved broth.

Blend until smooth and creamy to create the alfredo sauce.

Once the pasta water is boiling, add 1 tablespoon of sea salt and the pasta.

Cook the pasta according to the package instructions, which is 6 minutes in this case.

After 6 minutes, drain the pasta and mix it with the creamy alfredo sauce.

Optionally, add a few tablespoons of parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary