Pasta with Vegetables and Cauliflower Cream Sauce
Creamed cauliflower creates a no (ok, low) -guilt luscious "alfredo"pasta sauce. I've substituted the
2 c. cauliflower with broccoli stems/florets for the sauce, and it's delicious too! Serves 4
8 oz. fettuccine or thin noodles
4-5 c. bite sized veggies such as broccoli, cauliflower, peas, thin-sliced carrots, bell pepper, zucchini, rough/ribbon-cut spinach, kale, chard or other greens, etc.
2-3 Tbsp. chopped mild onion
1 clove garlic, minced
1 Tbsp. olive oil
1 c. chicken stock
1 Tbsp. flour
2 c. finely chopped cauliflower (pre-cook in microwave for a few minutes to speed overall time)
1/2 c. milk
2 Tbsp. melted butter
1/2 tsp. lemon juice
1/4 c. shredded or grated parmesan cheese
Salt and pepper
Cook pasta in a pot of boiling water according to package instructions. During the last minute of cooking, add the veggies, quickly return to a boil, cook for just a couple of seconds, and then drain.
Meanwhile, saute the onion and garlic in the olive oil. Whisk together the chicken stock and flour, and stir into the saute pan. Whisk often until it begins to thicken, then add the 2 c. cauliflower. Cook until the cauliflower is very soft and mushy (if you've pre-cooked, time will be shorter now). Mixture should be fairly thick. No worrying-- allow a little extra time for liquid to cook down if too thin, or add 1-3 Tbsp. water if it gets too thick.
Place hot mixture in a blender or food processor. Add milk, melted butter, lemon juice and cheese and combine until smooth.
Return the pasta and veggies to the pasta cooking pot, and lightly rewarm if needed. Toss with the sauce, until thoroughly coated. Season to taste with salt and pepper. Sprinkle with a little extra parmesan if desired.
Recipe created or adapted by Liz Talley, Urban Graze
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