This is a great winter to not-quite-spring all-in-one meal. There's a little prep, but it's worth it. You can use any pasta shape you like. Bow-ties (farfalle) is a fun and pretty choice.
1 head cauliflower florets
2 garlic cloves
1 cup (8-oz) almond milk
1 tbsp nutritional yeast
1 tsp Italian seasoning
10-oz dry pasta
10-oz cherry or grape tomatoes
1 cup green peas (frozen works well)
- In a pot, cover cauliflower with water.
- Boil until very tender, about 15 minutes.
- Drain off water (reserving ½-cup).
- Meanwhile, mince garlic in a blender.
- Scrape sides and add cooked florets, working in batches if necessary.
- Add milk, nutritional yeast, and Italian seasoning, plus salt and pepper.
Blend until very smooth, adding reserved cooking water as needed for consistency.
- Cut the bottom ⅓ off the asparagus and discard. Chop remaining pieces.
- Cook pasta via package instructions
- Add asparagus, cherry tomatoes and peas a few minutes before pasta is done to soften and cook.
- Drain and return everything to the pot.
- Add Alfredo Sauce and stir to coat.
- Per serving: 399 calories, 3.9g fat, 76.2g carbs, 16.4g fiber, 12.2g sugars, 19.8g protein
- Serves 4