Description
Indulge in this creamy cauliflower pasta, featuring a luscious sauce that envelops tender pasta, creating a comforting and satisfying dish perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 1 medium head cauliflower (about 2 cups florets)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add the pasta and cook until al dente according to package instructions (usually about 8-10 minutes). Drain, reserving 1 cup of pasta water.
- Chop the cauliflower into small florets. Steam or boil them until tender (approximately 8-10 minutes).
- In a blender, combine steamed cauliflower, heavy cream, minced garlic, salt, pepper, and half of the Parmesan cheese. Blend until smooth and creamy; add reserved pasta water if necessary to reach desired consistency.
- In a large skillet over low heat, add cooked pasta along with the creamy sauce mixture. Toss gently to coat all pasta in the sauce. Stir in remaining Parmesan cheese.
- Transfer to plates or bowls and garnish with extra Parmesan if desired. Enjoy your comforting meal!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
Keywords: - For added nutrition, toss in fresh spinach or sautéed mushrooms. - Replace heavy cream with a lighter option for fewer calories. - This dish can be made ahead; store leftovers in an airtight container for up to three days.