Cauliflower Alfredo Pasta

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Serves: 6

Prep: 15 mins

Cook: 35 mins

A rich and creamy pasta that doesn’t have cream, but is just as delicious.

Ingredients

1/2 cup extra virgin olive oil

3 garlic cloves, crushed

1 onion, chopped

2 tbsp miso

1/2 cauliflower, roughly chopped

1 cup salt reduced vegetable stock

1 1/2 cups parmesan, grated

1 lemon, cut into wedges

400 g wholegrain spaghetti

In a large heavy based pan over medium heat, sweat the onions and garlic with olive oil until translucent. Stir in the miso paste, then add the cauliflower and vegetable stock. Cover and cook, checking and stirring occasionally until the cauliflower is soft and all the liquid has evaporated, about 20-25 minutes. Take off heat, and set aside to cool.
When the cauliflower has slightly cooled, place In a food processor, pulse till you have a smooth sauce and return back to the pan.
Meanwhile, cook the pasta in a large pot of salted boiling water per packet instructions. When pasta is al dente, add into the cauliflower pot with a cup of the pasta cooking liquid. Stir, then add the parmesan cheese. Season to taste.
Serve with a side of lemon wedge.

Nutrition per serving
Calories 521.28kcal/2181.04kj
Total Fat 26.42g
Carbs 55.36g
Sugars 4.18g
Protein 17.89g
Sodium 666.31mg
Fibre 7.34g

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