Ingredients
Units
Scale
- 1 medium cauliflower, chopped (about 4 cups)
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- 1/2 onion, diced
- 1/2 cup coconut milk
- 1/3 cup chicken broth
- 2 tsp lemon juice
- 2 tsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 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.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 1
- Calories: 258
- Fat: 11.5
- Carbohydrates: 39
- Fiber: 5.1
- Protein: 7.4