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!

Orange Power 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!

Orange Power Pasta with Cauliflower Alfredo

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

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

Orange Power Pasta with Cauliflower Alfredo

Orange Power Pasta with Cauliflower Alfredo
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the roasted veggies
  1. 1 carrot
  2. 1/2 a sweet potato
  3. 1 golden beet
  4. 1 orange bell pepper
  5. 1 tablespoon olive oil
  6. 1 teaspoon paprika
  7. 1/4 teaspoon coarse sea salt
For the cauliflower Alfredo
  1. 2 cups coarsely chopped orange cauliflower, or sub regular
  2. 1 cup unsweetened almondmilk
  3. 1/4 cup butter
  4. 2 tablespoons olive oil
  5. 1 teaspoon arrowroot flour/starch *
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon black pepper
For serving
  1. 1 medium spaghetti squash
Instructions
  1. Preheat the oven to 425°F.
  2. 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.
  3. Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  4. Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  5. While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  6. Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  7. 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.
  8. Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
Notes
  1. Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  2. Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

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

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’! This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Spaghetti Squash Alfredo

Let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Want more spaghetti squash recipes? Try these:

Spaghetti Squash Alfredo with Chicken and Caramelized Onions
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 Spaghetti squash, roasted
  2. 1 large onion, sliced
  3. 2 tablespoons grass-fed butter
  4. 2 garlic cloves, minced
  5. 1 pound boneless chicken breasts, cubed
  6. 1/2 cup mayo, homemade or store-bought
  7. 2 tablespoons Pacific Foods Original Almond Milk
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. Pinch salt, more to taste
  11. Pinch black pepper, more to taste
  12. Pinch red pepper flakes, more to taste
  13. 1/2 cup fresh parmesan cheese
  14. Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
  3. Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
  4. In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
  5. Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
  6. Add in mayo, almond milk, and spices. Mix to combine.
  7. Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
  8. Garnish with fresh parsley and serve hot.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Creamy, healthy, goodness. How are you celebrating Fall?