Penne with Cauliflower Alfredo Sauce
Alfredo sauce with cauliflower is better than Alfredo sauce without cauliflower. This silky smooth ode to the creamy Alfredo we all know and love is still as decadent as ever but the addition of the cauli gives it a depth of flavour that’s just so delish. Penne with Cauliflower Alfredo Sauce is a great dish for your picky eaters, they’ll never know you’ve hidden those veggies in there. If your a traditionalist and prefer fettuccini, I’m cool with that.
Penne with Cauliflower Alfredo Sauce
Servings 4
Equipment
- blender or hand blender
Ingredients
- 1 pound (454 gr) pkg penne
- 1/2 head cauliflower very finely chopped
- 1 tbsp olive oil
- Pinch chilli flake
- 2 cloves garlic chopped
- 1/2 teaspoon kosher salt
- 1½ cups chicken or vegetable broth
- ½ cup white wine
- ¾ cup 35% cream
- ⅓ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- For the pasta:
- Cook pasta according to package directions reserving 1/2 cup of cooking water.
- For the Cauliflower Alfredo:
- Add olive oil, chilli flakes and garlic to a cold skillet. Turn heat on medium low and sauté for 2 minutes.
- Add chopped cauliflower and salt to the pan and cook for 2 more minutes on medium heat.
- Pour in broth and wine, bring to a boil then turn heat down to low cover and simmer for about 25 minutes. The cauliflower should be soft.
- Pour the cauliflower and all of the cooking liquid into a blender and purée until smooth.
- Add the cauliflower sauce back into the pan with the cream and Parmesan cheese and cook for 5 minutes on medium low heat.
- Add cooked pasta to the pan along with about half of the pasta water. Cook for about one more minute
- Serve immediately with freshly grated Parm.
