This cauliflower linguini pasta is so creamy in texture and perfect for an easy weeknight dinner. With only a few simple ingredients, you’ll have dinner on the table in no time!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
Cauliflower as the base of a pasta sauce may sound a little strange, but it works so well to make the creamiest sauce without the use of heavy cream! I used frozen-riced cauliflower to make the process a little quicker, but fresh florets work as well. It’s amazing just how easy this pasta is!
What You’ll Need
Here is what you’ll need to make this creamy cauliflower linguini:
- Cauliflower: I used frozen riced cauliflower, but you may also steam fresh cauliflower florets.
- Milk: I used whole milk for creaminess, but you may use your favorite milk or milk alternative.
- Garlic: I like to use a fresh garlic clove, but garlic powder can be used as well.
- Parmesan Cheese: For added flavor and taste.
- Butter/Salt: For added flavor to the pasta sauce.
- Pasta Noodles: I used linguini pasta noodles to make a cauliflower linguini but any type of pasta can be used!
Process
- Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
- Steam the riced cauliflower according to package instructions and add it into a blender or food processor with the milk and garlic clove. Blend until smooth.
- Preheat a pan on medium-low heat. Melt the butter in the pan and add in the cauliflower mixture.
- Once the cauliflower mixture is incorporated, stir in the parmesan cheese and add salt to taste.
- Toss the pasta noodles in the sauce until fully coated. If needed, add some of the reserved pasta water to thin out the sauce.
Substitutions
- Milk: You may swap the milk with another type of milk or a dairy-free alternative like coconut milk. You may also replace it with chicken stock.
- Parmesan cheese: You may replace the parmesan cheese with nutritional yeast.
- Butter: The butter may be replaced with olive oil, coconut oil, or avocado oil.
Frequently Asked Questions
Yes! If you are using fresh cauliflower measure out about 2 cups of florets and steam until soft and tender.
You can swap the milk with chicken stock and replace the parmesan cheese with nutritional yeast to make this pasta sauce dairy-free.
This sauce is best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Do not coat pasta noodles until you are ready to serve. When reheating the sauce, add a little more milk or water to thin it out it out to your desired consistency before adding in noodles.
Recipe Notes
- I used frozen riced cauliflower, but you may also use fresh cauliflower florets. If using fresh florets, steam until soft and tender so that it is easier to blend into the sauce.
- Feel free to add more salt/seasonings to taste. I like to remove my baby’s portion and add salt and other seasonings for the rest of the family.
- If your pasta sauce seems a bit thick, add in a little milk or reserved pasta water to help thin it out to your preferred consistency.
You may also like:
Creamy Cauliflower Linguini
Ingredients
- 1 cup riced cauliflower or 2 cups florets
- 1 cup milk
- 1 small garlic clove
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
- ½ tsp salt (optional – or to taste)
- 8 oz linguini noodles
Instructions
- Boil pasta noodles according to package instructions and set aside. Reserve some of the pasta water.
- Steam the riced cauliflower according to package instructions and add it into a blender or food processor with the milk and garlic clove. Blend until smooth.
- Preheat a pan on medium-low heat. Melt the butter in the pan and add in the cauliflower mixture.
- Once the cauliflower mixture is incorporated, stir in the parmesan cheese and add salt to taste.
- Toss the pasta noodles in the sauce until fully coated. If needed, add some of the reserved pasta water to thin out the sauce.
Notes
- I used frozen riced cauliflower, but you may also use fresh cauliflower florets. If using fresh florets, steam until soft and tender so that it is easier to blend into the sauce.
- Feel free to add more salt/seasonings to taste. I like to remove my baby’s portion and add salt and other seasonings for the rest of the family.
- If your pasta sauce seems a bit thick, add in a little milk or reserved pasta water to help thin it out to your preferred consistency.
Nutrition
