Creamy Cauliflower Linguini
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.
Servings: 4 servings
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
Calories: 334.57kcal | Carbohydrates: 48.2g | Protein: 12.12g | Fat: 10.35g | Saturated Fat: 5.91g | Polyunsaturated Fat: 0.69g | Monounsaturated Fat: 2.4g | Trans Fat: 0.23g | Cholesterol: 27.81mg | Sodium: 439.54mg | Potassium: 353.79mg | Fiber: 2.63g | Sugar: 5.23g | Vitamin A: 327.88IU | Vitamin C: 19.52mg | Calcium: 154.21mg | Iron: 0.95mg