Orange Power Pasta with Cauliflower Alfredo Sauce

This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from cauliflower! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!

Pasta with Cauliflower Alfredo on a plate with squash on top.

Veggie Pasta with Cauliflower Alfredo

I am so excited  to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos!

Pasta with Cauliflower Alfredo on a plate with squash on top next to a cookbook.

A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal!

A bowl of orange roasted vegetables.

Check out this creamy alfredo sauce, made without any cheese!

A pot with Alfredo made from cauliflower.

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Orange Power Pasta with Cauliflower Alfredo

This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from cauliflower! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!


Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Recipe Type: Dinner

Difficulty: Easy
Author: Lexi

Ingredients

    For the roasted veggies

  • 1 carrot
  • 1/2 a sweet potato
  • 1 golden beet
  • 1 orange bell pepper
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon coarse sea salt
  • For the cauliflower Alfredo

  • 2 cups coarsely chopped orange cauliflower, or sub regular
  • 1 cup unsweetened almondmilk
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 teaspoon arrowroot flour/starch *
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • For serving

  • 1 medium spaghetti squash

Directions

  • Preheat the oven to 425°F.
  • Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet. Roast for 30 minutes or until fork tender.
  • Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  • Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  • While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  • Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  • In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
  • Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.

Recipe Notes

  • Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  • Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.

Nutrition

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Grab a copy of Kelly’s book here! Happy Cooking!

4 comments
January 24, 2017

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4 Responses

  1. This is sooooooooo delicious. I’ve never roasted vegetables before and don’t make a lot of sauces and found it fairly easy. There are 3 different parts though, the squash, the roasted veggies and the sauce, so it took a bit of time, but you can easily do each part while the others are roasting. Next time will be faster as now I know what to do.

    1. Also, I ended up taking the spaghetti squash out and putting it a baking dish with a 1/4 inch of water. The olive oil was burning. I thought that might happen, not sure if I did something wrong.

      …..and…this is so creamy (but there’s no cream or cheese) it fooled my dog. She loved it!

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Author: Lexi

Ingredients

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Recipe Notes


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