Kate Middleton’s Pasta Alfredo
Why I Love This Recipe
This is a great creamy saucy dish, and we like it best with our added veggies and protein. A favorite for sure!
Add a bag of frozen peas and add a can of garbanzo beans or white beans or sauteed Field Roast Apple Sage sausage to make this a complete meal with veggies and protein. Anne-Marie Sklarwitz
Ingredients You'll Need
12 oz. cauliflower florets, not frozen
5 garlic cloves, peeled and left whole
1 onion, sliced
¼ cup olive oil
1½ teaspoons sea salt
1 lb. brown rice, penne, or fusilli
2 cups almond milk
2 tbsp. lemon juice
Freshly ground black pepper
Chopped fresh Italian parsley for garnish
Parmesan Topping
1/2 cup blanched almonds
1 tbsp. nutritional yeast flakes
1/2 tbsp. sea salt
1 tbsp. maple syrup
Directions
Preheat the oven to 425°F. Spread cauliflower, garlic, and onion on a large rimmed baking sheet and drizzle with oil. Season with 1 teaspoon of the salt, then roast for about 30 minutes, or until cauliflower is fork-tender, turning frequently with a spatula. Add more oil as needed.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
Transfer roasted vegetables to a blender and add almond milk, lemon juice, and the remaining ½ teaspoon salt. Blend until very smooth. Adjust seasoning to taste, remove from blender, and toss with hot pasta. Season with pepper, and top with parsley and Parmesan topping. Serve immediately.
