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+ servings

Penne Alfredo {Gluten free, dairy free}

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 258
Author Michelle

Ingredients

  • 1 medium cauliflower chopped (about 4 cups)
  • 1 tbsp avocado oil
  • 3 cloves garlic minced
  • ½ onion diced
  • ½ cup coconut milk
  • cup chicken broth
  • 2 tsp lemon juice
  • 2 tsp nutritional yeast
  • ½ tsp sea salt
  • ¼ tsp pepper omit for AIP
  • For the pasta
  • 1 cup spinach
  • 12 oz gluten-free penne cooked (sub cassava pasta for AIP/paleo)
  • 1 tbsp parsley chopped

Instructions

  • Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer. Cover and continue to simmer for about 8-10 minutes or until cauliflower is soft. Strain the cauliflower and set it aside to allow it to cool slightly.
  • Using the same pot, heat the oil on low heat and saute the garlic and onion until fragrant. Set aside.
  • Add the cauliflower to a high-speed blender with garlic, onion, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper. Set aside.
  • Using the same large pan, add the spinach and cook for 2-3 minutes or until wilted. Add the cooked penne and alfredo sauce to the pan and stir to combine and coat the penne in the sauce.
  • Serve topped with chopped parsley

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 39g | Protein: 7.4g | Fat: 11.5g | Fiber: 5.1g