A plant-based pasta that puts a healthy twist on the classic Alfredo. This cauliflower-based sauce offers a rich, velvety texture and a serving of vegetables without compromising on flavour. Paired with chicken breast, egg pasta and parmesan, it’s a well-balanced meal with protein. For those following a dairy-free diet, simple ingredient swaps make it easy to adapt. Whether you’re meal prepping or looking to sneak more veggies into dinner, this versatile recipe is sure to become a weekly favorite.
Ingredients 12
1⁄2 cauliflower, medium, sliced in florets
1 cup chicken broth
1⁄2 cup milk
1⁄4 cup parmesan
4 cloves garlic, peeled
1 tsp Italian herbs
1⁄2 tsp salt
Squeeze lemon juice
3 tbsp olive oil
egg pasta, fresh, based
3 chicken breast
1 bunch broccolini, optional, for en extra veg
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Method 8
Preheat the oven to 150°C (300°F). Place and on a baking tray.
Drizzle with and sprinkle with .
Roast in oven for 45 minutes, or until tender.
While is roasting, heat in a pan. Sauté until tender, then remove and set aside. Then, cook until golden and cooked through, set aside.
Once and are soft, blend with , (or almond milk), (or nutritional yeast flakes), and a squeeze of until creamy and smooth.
Cook fresh egg pasta according to package instructions, then combine with cauliflower sauce and .
Serve the pasta on a plate topped with and a sprinkle of (or nutritional yeast).
Enjoy!
Sebi Nutrition's tips
For those following a dairy-free diet, simple ingredient swaps make it easy to adapt.
The sauce can be stored in the fridge for up to 4 days.
