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- 8 oz penne pasta - 1 medium head of cauliflower, chopped into florets - 2 cups vegetable broth - 1 cup unsweetened almond milk - 3 cloves garlic, minced - 1 tablespoon olive oil - 1/4 teaspoon ground nutmeg - 1 teaspoon salt (or to taste) - 1/2 teaspoon freshly ground black pepper (or to taste) - 1/4 cup nutritional yeast (optional) - Fresh parsley, finely chopped This Cauliflower Alfredo Penne is simple yet full of flavor. The penne pasta serves as a great base. The cauliflower adds creaminess without extra fat. To make the sauce, I blend the cooked cauliflower with vegetable broth and almond milk. This mix brings a lightness that feels indulgent. I add garlic for a nice kick. Olive oil gives it richness, while nutmeg adds warmth. The salt and pepper enhance the flavor perfectly. You can also include nutritional yeast for a cheesy taste. Fresh parsley brightens the dish and makes it look appealing. These ingredients come together to create a comforting meal that everyone loves. You can customize it with your favorite herbs or spices. Enjoy the process of making this creamy dish, and share it with your loved ones. {{ingredient_image_2}} - Start by boiling salted water in a large pot. - Cook the penne pasta according to the package instructions. - Once done, drain the pasta in a colander and set it aside. - In a separate pot, combine the chopped cauliflower, vegetable broth, and almond milk. - Bring this mixture to a boil. Then, reduce the heat and let it simmer until the cauliflower is fork-tender. - In a skillet, heat the olive oil over medium heat. - Add the minced garlic and sauté it for about 1-2 minutes, stirring often. - When the garlic is fragrant and lightly golden, remove it from heat. - Use an immersion blender to puree the cauliflower mixture until it is smooth and creamy. - If you don't have an immersion blender, transfer it to a stand blender in batches. - Return the pureed mixture to the pot, then stir in the sautéed garlic, ground nutmeg, salt, and black pepper. - If you want a cheesy flavor, add nutritional yeast. Adjust the seasoning to your taste. - Add the cooked penne to the creamy cauliflower Alfredo sauce. - Toss the pasta gently to ensure each piece is coated evenly in the sauce. - To keep your pasta firm, cook it until it's al dente. This means it should have a slight bite. - When sautéing garlic, use medium heat. Stir it often, and stop when it’s golden. If it burns, it will taste bitter. - You can use an immersion blender to puree the sauce right in the pot. This saves time and makes cleanup easy. - If using a stand blender, be careful. Blend in batches to avoid spills. Aim for a creamy texture without lumps. - Make this dish your own. Add herbs like basil or oregano for extra flavor. - To deepen the taste, try adding a pinch of red pepper flakes or some lemon juice. Pro Tips Use Fresh Cauliflower: Fresh cauliflower will provide the best flavor and texture for your Alfredo sauce. Look for heads that are firm and free of blemishes. Adjust the Creaminess: If you prefer a creamier sauce, simply add more almond milk or vegetable broth to achieve your desired consistency. Enhance the Flavor: For a more robust flavor, try adding a pinch of smoked paprika or a splash of lemon juice to the sauce for an extra zing. Perfect Pasta Toss: When mixing the pasta with the sauce, do it while the sauce is warm to ensure it coats the pasta evenly and sticks well. {{image_4}} You can change the pasta type to suit your taste. Use whole wheat, gluten-free, or even spiralized vegetables. This adds a unique twist to the dish. Seasonal veggies like spinach, peas, or cherry tomatoes enhance flavor and nutrition. Toss them in during the last few minutes of cooking for a fresh touch. To make this dish vegan, you can replace nutritional yeast with other plant-based cheese options. Try cashew cheese or vegan cream cheese for a rich flavor. When it comes to milk, almond milk works well, but you can switch to oat milk or soy milk. Each option gives a distinct taste and creamy texture. You can amp up the flavor with fresh herbs like basil or thyme. These add a bright, fresh taste. For a spicy kick, consider adding red pepper flakes or a dash of cayenne pepper. This will elevate the dish and give it a new, exciting taste. To keep your Cauliflower Alfredo Penne fresh, follow these tips: - Place leftovers in an airtight container. - Let the dish cool before sealing. - Store in the fridge for up to 3 days. Using glass containers helps maintain the flavor. They are easy to clean and reusable. Avoid metal containers as they can alter the dish's taste. You can freeze Cauliflower Alfredo Penne for later use. Here's how: - Let the dish cool completely. - Divide it into portions and place in freezer bags. - Squeeze out air before sealing. To reheat, remove the dish from the freezer. Thaw overnight in the fridge. Then, heat in a skillet over low heat. Add a splash of almond milk to restore creaminess. Stir until warmed through. In the fridge, Cauliflower Alfredo Penne lasts about 3 days. After this, it may start to spoil. Look for these signs: - Off smell or taste. - Changes in texture or color. - Mold on the surface. When in doubt, throw it out! Enjoy your creamy pasta when it's fresh for the best taste. To make Cauliflower Alfredo Penne gluten-free, choose gluten-free penne pasta. Many brands now offer pasta made from rice, corn, or quinoa. These options cook well and taste great. Check the package for cooking times, as they may differ. Yes, you can make this dish in advance. Cook the penne and prepare the sauce. Store them separately in airtight containers. When ready to eat, reheat the pasta and sauce on the stove or in the microwave. Add a splash of almond milk to keep it creamy. One serving of Cauliflower Alfredo Penne has about 300 calories. It contains 10 grams of fat, 40 grams of carbs, and 8 grams of protein. Nutritional yeast adds extra nutrients and a cheesy flavor. Always check labels for detailed info. To spice up your Cauliflower Alfredo Penne, add red pepper flakes or hot sauce. You can also mix in diced jalapeños or chili powder. Start with a little, then taste and adjust as needed. This will make your meal more exciting and flavorful. This recipe for Cauliflower Alfredo Penne covers all you need. You learned about key ingredients, cooking steps, and helpful tips. Customizing flavors and storage options were also discussed. In making this dish, you can enjoy a tasty meal that’s both healthy and filling. Remember to try different herbs or pasta for variety. Enjoy making your creamy, plant-based pasta!

Creamy Cauliflower Alfredo Penne Pasta

A rich and creamy pasta dish made with cauliflower, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 oz penne pasta
  • 1 medium head cauliflower, chopped into florets
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/4 cup nutritional yeast (optional, for a cheesy flavor)
  • to taste fresh parsley, finely chopped (for garnish)

Instructions
 

  • In a large pot, fill with heavily salted water and bring to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta in a colander and set aside.
  • In a separate pot, combine the chopped cauliflower, vegetable broth, and almond milk over medium-high heat. Bring the mixture to a rapid boil, then reduce the heat to low and let simmer for about 10-12 minutes, or until the cauliflower is fork-tender.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, stirring frequently, until the garlic is fragrant and lightly golden—avoid burning it as this can add bitterness.
  • Once the cauliflower is tender, carefully use an immersion blender to puree the mixture until it is smooth and creamy. If you do not have an immersion blender, transfer the contents in batches to a stand blender and blend until smooth.
  • Return the pureed cauliflower mixture to the pot over low heat. Stir in the sautéed garlic, ground nutmeg, salt, black pepper, and nutritional yeast (if using) until everything is well combined and heated through. Adjust seasoning to suit your taste.
  • Add the cooked penne pasta to the creamy cauliflower Alfredo sauce, and toss gently to coat the pasta evenly. Ensure every piece of pasta is enveloped in the silky sauce.
  • Serve the creamy pasta warm, sprinkled generously with fresh chopped parsley to brighten the dish and add a touch of color.

Notes

For an elegant touch, serve in shallow bowls with extra nutritional yeast and cracked black pepper.
Keyword Alfredo, cauliflower, creamy, pasta, vegetarian