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In recent years, the culinary world has seen a remarkable shift towards healthier eating habits, particularly when it comes to indulgent comfort foods like pasta. As more people seek nutritious alternatives without compromising on flavor, dishes that incorporate vegetables as foundational ingredients are gaining immense popularity. One such dish that stands out is Creamy Roasted Cauliflower Alfredo Pasta. This recipe offers a delightful blend of rich flavors and a creamy texture, all while being significantly lighter than traditional Alfredo sauce.

Roasted Cauliflower Alfredo Pasta

Discover a healthier twist on classic pasta with Creamy Roasted Cauliflower Alfredo Pasta. This delicious recipe transforms cauliflower into a creamy, guilt-free sauce that's packed with flavor and nutrients. Perfect for anyone following a vegan or gluten-free diet, this dish is versatile and easy to customize. Enjoy the rich taste of roasted cauliflower combined with your favorite pasta for a satisfying meal that's both indulgent and nutritious. Get cooking and savor every bite!
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Ingredients
  

1 medium head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and pepper, to taste

12 oz fettuccine pasta (or pasta of choice)

2 garlic cloves, minced

1 cup vegetable broth (or chicken broth)

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon garlic powder

1/2 teaspoon nutmeg (optional)

Fresh parsley, chopped (for garnish)

Red pepper flakes (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Roast the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

      Cook the Pasta: While the cauliflower is roasting, cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Reserve about 1/2 cup of the pasta cooking water before draining.

        Make the Alfredo Sauce: In a large skillet over medium heat, sauté the minced garlic in a bit of olive oil until fragrant (about 1 minute). Add the roasted cauliflower to the skillet and pour in the vegetable broth, bringing to a simmer.

          Blend the Sauce: Transfer the cauliflower and broth mixture to a blender or food processor. Add heavy cream, Parmesan cheese, garlic powder, and nutmeg (if using). Blend until smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

            Combine Pasta and Sauce: In the skillet, combine the cooked fettuccine with the cauliflower Alfredo sauce, stirring gently to coat the pasta evenly. Add more reserved pasta water as needed to loosen the sauce.

              Serve: Plate the pasta and garnish with freshly chopped parsley and a sprinkle of red pepper flakes for some heat. You can add extra Parmesan cheese on top if desired.

                Enjoy: Serve immediately and savor the rich, creamy flavors of this unique roasted cauliflower Alfredo pasta!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings