Cauliflower Alfredo Linguine with Roasted Asparagus
Cauliflower is so versatile, delicious whether roasted, riced, pureed, steamed, water-sautéed or enjoyed raw. This amazing-for-you crucifer works its magic to make this creamy Alfredo sauce that tastes so decadent.
- ½ cup yellow onion, chopped or 2 large shallots, chopped
- 3 garlic cloves, minced
- 1 head cauliflower, cored and chopped (3 to 4 cups)
- 1 cup Light Vegetable Broth
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- ½ tablespoon fresh lemon juice
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 8 ounces whole-grain or bean-based linguine
- Nutty Parm
- 2 tablespoons chopped fresh basil
- coarsely ground black pepper
- For the Alfredo Sauce: Heat 1/2 cup of water in a large sauce-pan over medium-high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 30 seconds. Add the cauliflower and the Light Vegetable Broth and bring to a boil. Lower the heat to a simmer, cover, and cook for about 12 minutes, or until the cauliflower is soft.
- Transfer the cauliflower mixture to a high-powered blender and blend on high speed until smooth. Add the nutritional yeast, miso paste, and lemon juice and blend until smooth and creamy. Pour the sauce into a saucepan and keep warm over very low heat.
- For the Asparagus: Preheat the oven to 425F. Line a rimmed baking pan with a silicone mat or parchment paper. Arrange the asparagus in a single layer on the prepared pan. Roast in the oven for 15 minutes, or until the asparagus is tender and slightly browned.
- For the Linguine: Cook the linguine according to package instructions in a pot of boiling water, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the roasted asparagus and Alfredo sauce and heat for a few minutes until hot, tossing gently to combine.
- To Serve: Divide the pasta among shallow serving bowls or plates and serve hot, topped with the Nutty Parm to taste, basil and black pepper to taste.
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