YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Pasta with Herbs
Enjoy a luscious twist on a classic comfort dish with a velvety cauliflower Alfredo sauce, enriched with protein-packed cannellini beans and chickpea pasta. This dish combines tender cauliflower, garlic, and fresh herbs into a creamy, satisfying meal that feels indulgent yet clean and balanced.
INGREDIENTS
2 oz Chickpea Pasta
2 cups Cauliflower Florets
1/2 cup Cannellini Beans
1 clove Garlic
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1/4 cup Fresh Basil
1 tsp Dried Italian Herb Mix
Salt and Pepper to taste
PREPARATION
Cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
Steam the cauliflower florets until tender, about 6-8 minutes.
While the cauliflower steams, heat olive oil in a small pan. Sauté the minced garlic until fragrant, about 1 minute.
In a blender, combine the steamed cauliflower, sautéed garlic, unsweetened almond milk, nutritional yeast, and dried Italian herb mix. Blend until smooth and creamy. Season with salt and pepper to taste.
In a large skillet, gently heat the cannellini beans until warmed through, then stir in the creamy cauliflower sauce.
Toss the cooked chickpea pasta into the skillet with the sauce and beans. Mix well until pasta is evenly coated.
Finish by stirring in fresh basil and adjust seasoning if needed. Serve warm.