YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Cheesy Pasta
A comforting, creamy pasta dish that cleverly uses steamed cauliflower and crumbled tofu to deliver a satisfying texture and flavor along with a cheesy twist. This dish features whole wheat pasta tossed in a velvety sauce made with nonfat Greek yogurt, low-fat cheddar, and unsweetened almond milk, garnished with sautéed garlic and onion for an extra burst of aromatics.
INGREDIENTS
3 ounces Whole Wheat Pasta
200 grams Cauliflower
4 ounces Extra-Firm Tofu
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/4 cup Nonfat Greek Yogurt
1/2 cup Unsweetened Almond Milk
1/4 medium Onion, diced
2 cloves Garlic, minced
1 teaspoon Olive Oil
PREPARATION
Cook the whole wheat pasta in a large pot of boiling water until al dente. Drain and set aside.
While the pasta cooks, steam or lightly boil the cauliflower until tender, then roughly chop into small florets.
Press and cube the extra-firm tofu. Optionally, you can lightly pan-sear the tofu in a non-stick pan for added texture.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened.
Add the steamed cauliflower and tofu to the skillet, stirring to combine with the aromatics.
In a blender, combine the nonfat Greek yogurt, unsweetened almond milk, and shredded reduced-fat cheddar cheese. Blend until smooth to create a creamy sauce.
Pour the creamy sauce over the cauliflower and tofu mixture, gently tossing to evenly coat. Allow the sauce to warm through for a minute or two without boiling.
Combine the pasta with the creamy vegetable mixture. Stir well to ensure everything is evenly mixed.
Season with salt and pepper to taste. Serve warm and enjoy your nutritious, creamy cauliflower cheesy pasta.