Cauliflower Alfredo Fettuccine

One of our recent obsessions is red lentil pasta. Though we can use it a thousand ways, this is the perfect healthy sauce to partner with it!

Ingredients:
Half a head of cauliflower (about 12 oz), cut into florets
1/2 onion, finely chopped
2 garlic cloves, minced
3/4 cup unsweetened almond milk
1 tbsp lemon juice
1 tsp sea salt
1/4 tsp black pepper
2 tbsp roughly chopped fresh parsley, to serve
14 oz lentil, sweet potato, or zucchini pasta 

Directions:
Place the cauliflower florets in a steamer over a pot of boiling water. Cover with a lid and steam for 5-10 minutes, until tender. Remove and set aside.

In a small pan, add the onion and cook for 2-3 minutes, until translucent. Add the garlic and cook for another 2 minutes.

Place the cooked cauliflower, onion and garlic in a blender and add the unsweetened almond milk, lemon juice, sea salt and black pepper. Blend until smooth.

Boil the fettuccine in salted boiling water until al dente. Pour the sauce over the pasta and mix well. Serve with chopped parsley and a sprinkle of black pepper.

**To the sauce and noodles, you can add broccoli pieces, chicken, or spinach. Yum! 

Serves: 3-4   We like to double this recipe, using a whole head of cauliflower, etc. for super creamy pasta.