Cauliflower Alfredo with Roasted Butternut Squash Pasta

Cauliflower Alfredo with Roasted Butternut Squash Pasta

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  • For the cauliflower alfredo:
  • 8 cups water or vegetable broth
  • 5-6 cups cauliflower florets
  • 1 cup Ripple unsweetened original milk
  • 1 tbsp salt
  • 1 tsp garlic powder
  • dash nutmeg
  • 1/2 cup vegan parmesan
  • For the butternut squash:
  • 1 ½ lb butternut squash, diced
  • neutral oil
  • salt and pepper
  • For the sage:
  • 5-10 sage leaves
  • 1/4 cup neutral oil
  • For the pasta:
  • 16 oz dried pasta of choice

Cauliflower Alfredo Directions

  1. Bring 8 cups of water or vegetable broth to boil and cook the cauliflower until fork tender, 10-15 minutes.
  2. Remove 1 cup of the cooking liquid and set aside before draining then add the drained cauliflower to a high-speed blender.
  3. Add in remaining ingredients and blend until smooth, adding in small amounts of the cooking liquid to thin out the sauce to desired consistency.

Butternut Squash Directions

  1. Preheat oven to 400 degrees.
  2. Cover a baking sheet in aluminum foil and place the squash on the pan.
  3. Toss in oil and then sprinkle with salt and pepper and spread out to an even layer.
  4. Roast for 20-25 minutes or until tender.

Sage Directions

  1. Heat the oil over medium-high heat.
  2. Fry the sage for 10-15 seconds turning often and being careful not to allow the leaves to brown.
  3. Remove from the oil and place onto paper towel to drain.

Pasta Directions

  1. Cook pasta according to package directions.
  2. Drain and return back to pan, pour in the alfredo and butternut squash.
  3. Stir gently until pasta is completely coated.
  4. Serve immediately and garnish with extra parmesan and fried sage.

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