Two secret ingredients ensure the sauce’s success: sautéed, blended cauli for creaminess and “cheesy” nutritional yeast. Shhh!
Advertisement – Continue Reading Below
- 4 serving(s)
- Total Time:
- 25 mins
- 12 oz.
- 1 tbsp.
- 8 oz.
cauliflower, thinly sliced
small onion, thinly sliced
clove garlic, sliced
- 1 tbsp.
Pepper, for serving
- Step 1Cook fettuccine per package directions.
- Step 2Heat olive oil in large skillet on medium. Add cauliflower, onion, and garlic and cook, covered, until just tender, 5 to 7 minutes. Add 2 cups water and simmer until vegetables are very soft. Drain, reserving liquid.
- Step 3Transfer vegetables to blender along with nutritional yeast and 1/2 teaspoon salt and puree, adding just enough reserved vegetable liquid to get blender moving (about 1/4 cup), until smooth. Toss with pasta, adding some remaining reserved vegetable liquid if pasta seems dry, and sprinkle with pepper.
NUTRITIONAL INFORMATION (per serving): About 370 calories, 5.5 g fat (1 g saturated), 13 g protein, 250 mg sodium, 67 g carbohydrates, 5 g fiber
Did you make this recipe? Comment below!
This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.