Creamy Cauliflower Alfredo Pasta
This creamy cauliflower Alfredo pasta uses blended cauliflower to create a smooth, rich sauce that coats every strand of pasta without relying on heavy cream. Tender cauliflower is puréed with broth and milk, then finished with butter, garlic, Parmesan, and a touch of nutmeg for classic Alfredo flavor. Quick to make and satisfying, this veggie-infused take on a comfort-food favorite delivers in just 30 minutes.
Tasty Team
84% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 lb dried pappardelle or pasta of choice
- 1 cup lower-sodium vegetable broth
- 1 cup 2% milk
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup grated parmesan cheese, plus more for garnish
- ½ teaspoon kosher salt, plus more for cooking pasta
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- Chopped fresh parsley, for garnish
Nutrition Info
- Calories 568
- Fat 7g
- Carbs 102g
- Fiber 9g
- Sugar 12g
- Protein 24g
Estimated values based on one serving size.
Preparation
- Bring a medium pot of lightly salted water to a boil over high heat. Add the cauliflower florets, and cook, stirring occasionally, for 10–12 minutes, until very tender and easily pierced with a fork. Drain well, and set aside.
- While the cauliflower cooks, bring a large pot of salted water to a boil over high heat. Add the pasta, and cook according to package directions for al dente, 8–10 minutes. Measure and reserve 1 cup of the pasta cooking water in a small heatproof bowl or cup. Drain the pasta, and set aside.
- Transfer the drained cauliflower to a blender. Add the broth and milk. Remove the blender vent cap lid to allow steam to escape, and place a towel over the opening. Process for 1–2 minutes, until completely smooth and silky. Set aside.
- Melt the butter in a large skillet over medium heat. Add the garlic, and cook, stirring constantly, for 30–60 seconds, until fragrant but not browned. Pour in the blended cauliflower mixture, and stir to combine. Add the Parmesan cheese, salt, pepper, and nutmeg. Cook, stirring constantly, until the cheese is melted and the sauce is smooth, 2–3 minutes.
- Add the drained pasta to the mixture in the skillet. Cook over medium heat, tossing occasionally, for 1–2 minutes, until the pasta is evenly coated. If the sauce is too thick, add some of the reserved pasta cooking water 2 tablespoons at a time until the desired consistency is reached.
- Divide the pasta evenly among 4 bowls. Garnish with the parsley and additional Parmesan cheese. Serve.
- Enjoy!
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