Updated: Apr 15, 2019
There is nothing better than a steaming bowl of pasta covered in a creamy sauce. Or is there? Those yummy bowls of goodness that are so satisfying and comforting can be trouble when we are trying to eat healthy and get ready for bathing suit season. But can we have it all? You bet we can!
Ingredients for "No Guilt" Alfredo Sauce with Pasta
1 head of Cauliflower, 1 3/4 - 2 pounds, cut into florets
3-4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese or Pecorino Romano
*Zucchini Noodles (from 4 zucchinis)
Time Saving Tip:
Guess, what...you can save yourself some work and expense by using frozen cauliflower. There is little difference. Buy it in the 1 pound bags.
* Zucchini alternative: Feel free to substitute pasta for the zucchini. I would recommend using a shape such as linguine, spaghetti or fettuccine. Also, You will need to add some chicken or vegetable broth if you're using pasta. I would add about a half cup into the food processor while pureeing the cauliflower. Also have a little extra on hand if you need to thin it out a bit once toss with the pasta.
Since it will take a few minutes to spiralize it is a good idea to have your zucchini noodles ready to go prior to making the sauce.
I made zucchini noodles out of 4 medium sized zucchini. I cut each one in half so the noodles wouldn't be too long. I also cut the ends off of the zucchini so they would be stable when attached to the spiralizer. I used the "Course Shredder" for my 4 - Blade Paderno Spiralizer in this recipe. If you don't have the time to make this or you do not have a spiralizer I have seen zucchini noodles in some stores such as Whole Foods.
Now that our noodles are ready to go we can start with the sauce.
Add all of the cooked cauliflower into the food processor. Add 1/8 teaspoon each of black pepper, Kosher salt and nutmeg. Then swirl until perfectly smooth.
Add the cheese and a little more black pepper. Quickly toss.