| 9 | 40 | 373 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 1 medium head | Cauliflower (cut into florets) |
| 2 cup | Almond milk, unsweetened (or alternate milk of choice) |
| 2/3 cup | Cream cheese |
| 1 tsp | Salt |
| 1 tbsp | Butter, unsalted |
| 4 clove(s) | Garlic (minced) |
| 2 tbsp | All-purpose white flour |
| 1 cup | Parmesan cheese, grated |
| 454 gm | Pasta, fettuccine, whole-wheat, dry (one box) |
Step 1: Steam the cauliflower until tender.
Step 2: While cauliflower is steaming, blend the almond milk, cream cheese, salt, and flour in a blender until smooth.
Step 3: Heat a large saucepan over medium-high heat. Add the butter and garlic. Keep stirring until the garlic is fragrant and the butter melts.
Step 4: Add the blended milk mixture to the saucepan, with the garlic and butter, and continue to stir.
Step 5: Once the cauliflower is finished steaming, blend it in the blender until smooth and free of chunks.
Step 6: Add the blended cauliflower to the saucepan. Continue to stir until the sauce begins to bubble. Keep stirring for 5-6 minutes until the sauce starts to thicken.
Step 7: While the sauce cooks, boil the fettuccine pasta in a different pot until al dente.
Step 8: Remove the saucepan from heat and whisk the grated parmesan cheese into the sauce. Allow the sauce to sit for 10 minutes to thicken.
Step 9: Drain and rinse the pasta.
Step 10: Pour the sauce on top of the fettuccine pasta. Mix and enjoy!
Tips:
| Grain | 2.3 |
| Milk Alternative | 0.5 |
| Vegetables | 1.4 |
