Cauliflower Alfredo Pasta
A rich, plant-forward cauliflower alfredo pasta dish with sautéed veggies and toasted pine nuts. Comforting and nutrient-dense, it’s perfect for a cozy night in when you want something both hearty and wholesome.
Ingredients
- 3 cups cauliflower alfredo sauce
- 2 cups gluten free penne pasta, uncooked (I prefer Jovial brand)
- 1 tablespoon avocado oil
- 1 cup yellow onion, small diced (about 1 small onion)
- 1 cup red bell pepper small diced
- 1 teaspoon garlic, crushed (about 2 cloves)
- 5 ounces spinach, washed
- 1 cup canned artichokes, drained and roughly chopped (I prefer Native Forest)
- 2 tablespoons pine nuts toasted
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package instructions. Reserve about 1 cup of the pasta water before draining.
- In a large (6–8 quart) heavy-bottomed pot, heat avocado oil over medium heat until shimmering.
- Add the onion and red pepper. Season with salt and pepper. Sauté 6–8 minutes, stirring every few minutes. Covering the pot between stirs helps soften the vegetables.
- Stir in chopped artichokes and crushed garlic. Sauté for 30 seconds.
- Add spinach and cook just until wilted (about 75%). Remove from heat — the spinach will continue to soften from residual heat.
- In the empty pasta pot, combine the cooked pasta with the Alfredo sauce. Add a splash of pasta water if needed to loosen the sauce. Stir until evenly coated and creamy.
- Divide pasta between two bowls and top with sautéed vegetables. Garnish with toasted pine nuts and serve immediately.
Notes
- Meal Prep Tip: If preparing in advance, cook the pasta fresh before serving for the best texture. Pre-cooked gluten-free pasta can become mushy when stored and reheated.