Hidden Veggie Protein Alfredo
Dive into a bowl of our Hidden Veggie Protein Alfredo, where creamy goodness meets a secret stash of wholesome veggies! This delightful sauce blends silky cashews and nutrient-packed spinach, creating a rich, satisfying dish that's both indulgent and healthy. Whip it up in no time for a guilt-free pasta night that everyone will love!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 2 cups cauliflower florets (480 ml)
- 3 tsp minced garlic (15 ml)
- Pepper to taste
🥛Dairy & Eggs(3)
- 2/3 cup Parmigiano Reggiano cheese (161 ml)
- 1 1/4 cups low fat cottage cheese (300 ml)
- 1 1/4 cups milk of choice (300 ml)
🫙Pantry Staples(1)
- 1 box of pasta of choice
🧂Spices & Seasonings(3)
- 1 tsp onion powder (5 ml)
- 1 tsp dried rosemary (5 ml)
- 2 tsp salt (10 ml)
👨🍳 Instructions
- 1
Cook pasta according to package instructions.
- 2
While pasta cooks bring another large pot of water to a boil and add your cauliflower florets. Boil until they are soft and break apart with a fork. Drain and let cool.
- 3
To a blender add cottage cheese, parm cheese, garlic, onion powder, rosemary, salt, pepper, almond milk, and cauliflower. Blend on high until smooth and creamy. Add more salt and pepper if needed.
- 4
Add pasta and sauce back to the pasta pot and mix together until well combined (you will have sauce leftover). Store any leftover sauce in an airtight container in the fridge.
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Hidden Veggie Protein Alfredo
Dive into a bowl of our Hidden Veggie Protein Alfredo, where creamy goodness meets a secret stash of wholesome veggies! This delightful sauce blends silky cashews and nutrient-packed spinach, creating a rich, satisfying dish that's both indulgent and healthy. Whip it up in no time for a guilt-free pasta night that everyone will love!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 2 cups cauliflower florets (480 ml)
- 3 tsp minced garlic (15 ml)
- Pepper to taste
🥛Dairy & Eggs(3)
- 2/3 cup Parmigiano Reggiano cheese (161 ml)
- 1 1/4 cups low fat cottage cheese (300 ml)
- 1 1/4 cups milk of choice (300 ml)
🫙Pantry Staples(1)
- 1 box of pasta of choice
🧂Spices & Seasonings(3)
- 1 tsp onion powder (5 ml)
- 1 tsp dried rosemary (5 ml)
- 2 tsp salt (10 ml)
👨🍳 Instructions
- 1
Cook pasta according to package instructions.
- 2
While pasta cooks bring another large pot of water to a boil and add your cauliflower florets. Boil until they are soft and break apart with a fork. Drain and let cool.
- 3
To a blender add cottage cheese, parm cheese, garlic, onion powder, rosemary, salt, pepper, almond milk, and cauliflower. Blend on high until smooth and creamy. Add more salt and pepper if needed.
- 4
Add pasta and sauce back to the pasta pot and mix together until well combined (you will have sauce leftover). Store any leftover sauce in an airtight container in the fridge.