Healthy Pasta Alfredo with Sun Dried Tomatoes
We're lightening up the American version of pasta Alfredo with a healthy swap to make your creamy sauce! Yield: roughly 2 c of sauce
Servings: 4 - 5 people
Ingredients
- 1 lb cauliflower, chopped
- ¾ lb pasta, dry
- 2 teaspoon salt, divided
- 4 Tbsp (2 oz) ⅓ fat cream cheese
- ½ c (2 oz) fresh Parmesan or Asiago cheese, grated
- 2 oz sun dried tomatoes, drained, if canned (optional)
Instructions
- Place the chopped cauliflower in a steam basket in a medium saucepan. (If you don’t have a steam basket, just put the cauliflower straight into the pan.) Add 2 c of water. Cover and steam the cauliflower 10-15 minutes, until VERY soft.
- While the cauliflower is cooking, bring a large saucepan of water to a boil. Add pasta and 1 teaspoon of salt. Simmer, uncovered, for 7-9 minutes, until the pasta is al dente. Drain and set aside.
- Once the cauliflower is soft, place the cauliflower, cream cheese, grated Parmesan cheese, and 1 teaspoon salt into the bowl of your blender. Process until smooth, adding liquid from the steamed cauliflower (or pasta water) as needed to create a silky smooth and creamy sauce. (We used ½ - ¾ c of liquid.)
- Add the cauliflower alfredo sauce to your drained pasta. Mix in the sun-dried tomatoes. Taste and adjust the salt as desired.
Notes
This recipe from 2014 was updated in May 2017. We made this sauce even closer to your classic Italian-American Alfredo sauce! Enjoy!