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Fettucine Alfredo with Cauliflower
2019-05-29
https://www.metro.ca/userfiles/image/recipes/fettucine-alfredo-au-chou-fleur-11048.jpg
PT25M
PT20M
PT45M
Garnish and cauliflowerPreheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.Place the cauliflower and pancetta on the sheet and mix thoroughly with the oil. Cook for 20 minutes. Let cool and add the parsley. Mix thoroughly and set aside.Alfredo sauceIn a non-stick pan on medium high, cook the cauliflower and shallots in the oil for 6 to 8 minutes while stirring frequently. Add the garlic and cook for 1 more minute.Add the broth and bring to a boil. Remove from the heat and pour into a food processor with the yeast, tamari, and salt. Mix until you get a very smooth texture. Set aside. If the sauce is too thick, add a bit of broth.Cook the pasta following the instructions on the package.Gently mix the sauce into the pasta. Serve with the cauliflower garnish.Source: K pour Katrine
4
4
3
5
4
pancetta and cauliflower garnish
1 1/4 cup (310 ml) pancetta diced
3 cups (750 ml) cauliflower cut into small florets
1 tablespoon (15 ml) olive oil
1 cup (250 ml) fresh parsley chopped
Alfredo sauce
3 tablespoon (45 ml) olive oil
3 cups (750 ml) cauliflower chopped
1/2 cup (125 ml) shallots minced
2 garlic cloves
1 1/2 cup (375 ml) Irresistibles organic vegetable broth
1 teaspoon (15 ml) Red Star yeast
2 teaspoon (10 ml) Tamari sauce
1/2 teaspoon (2.5 ml) salt
350 g gluten free fettuccine pasta
Fettucine Alfredo with Cauliflower
4
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
pancetta and cauliflower garnish
-
1 1/4 cup
(310 ml)pancetta diced
-
3 cups
(750 ml)cauliflower cut into small florets
-
1 tablespoon
(15 ml)olive oil
-
1 cup
(250 ml)fresh parsley chopped
-
Alfredo sauce
-
3 tablespoon
(45 ml)olive oil
-
3 cups
(750 ml)cauliflower chopped
-
1/2 cup
(125 ml)shallots minced
-
2
garlic cloves
-
1 1/2 cup
(375 ml)Irresistibles organic vegetable broth
-
1 teaspoon
(15 ml)Red Star yeast
-
2 teaspoon
(10 ml)Tamari sauce
-
1/2 teaspoon
(2.5 ml)salt
-
350 g
gluten free fettuccine pasta
Preparation
Garnish and cauliflower
Preheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.
Place the cauliflower and pancetta on the sheet and mix thoroughly with the oil. Cook for 20 minutes. Let cool and add the parsley. Mix thoroughly and set aside.
Alfredo sauce
In a non-stick pan on medium high, cook the cauliflower and shallots in the oil for 6 to 8 minutes while stirring frequently. Add the garlic and cook for 1 more minute.
Add the broth and bring to a boil. Remove from the heat and pour into a food processor with the yeast, tamari, and salt. Mix until you get a very smooth texture. Set aside. If the sauce is too thick, add a bit of broth.
Cook the pasta following the instructions on the package.
Gently mix the sauce into the pasta. Serve with the cauliflower garnish.
Source: K pour Katrine
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