Supper tonight was a delicious and relatively quick (less than an hour from start to finish) dish incorporating a few farmers market and grocery store finds I wanted to use up before we head to the cabin later this week for a fall trip to paradise. You could vary the roasted vegetables to what you have on hand or to your liking too—carrots, golden beets, onion, all would be good.
You can’t go wrong with the Brussels sprouts, portabella & hen of the woods mushrooms, along with cauliflower I had on hand. I was going to roast all and do a pasta with an olive oil sauce, but then I thought of doing a cauliflower Alfredo. Similar in taste to traditional Alfredo, but dairy-free, with cauliflower being the main ingredient. I think I’ve eaten traditional Alfredo sauce once in my life and with it being way too rich for my liking, never again. Plus, it feels like my arteries are clogging just reading the ingredients. This version is just as flavorful and extremely healthy.
Both Brussels sprouts and mushrooms rise to new culinary heights when roasted and are perfect with the creamy sauce and whole wheat pasta. It’s comfort food that satisfies without the guilt. Enjoy!
Cauliflower Alfredo Pasta with Roasted Mushrooms & Brussels Sprouts
½ pound assorted mushrooms (I used hen of the woods and portabella), cleaned and cut into bite-sized pieces
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 small head cauliflower
4 cloves garlic, minced
1 ½ cup milk of choice (I used almond)
½ cup nutritional yeast
Juice of one lemon
1 pound whole wheat (or gluten-free) pasta (elbows, fusilli, penne), prepared in salted water, according to package directions, drained and returned to pot to keep warm
Chopped fresh parsley, for garnish (optional)
Preheat oven to 425 degrees F. Place Brussels sprouts in a medium bowl and toss with 1 tablespoon olive oil and salt & pepper, to taste. Transfer to a large baking sheet, place cut side down. Put mushrooms in same bowl and toss with 1 tablespoon olive oil and salt & pepper, to taste. Transfer mushrooms to baking sheet along with the Brussels sprouts. Spread out so as not to crowd the vegetables. Roast for 15-20 minutes, until veggies are tender. Keep warm.
Meanwhile, remove leaves and core from head of cauliflower and roughly chop into like sized pieces. In batches, process in food processor until the consistency of rice. Put cauliflower “rice,” along with minced garlic, in a microwave safe, non-plastic container and microwave uncovered for 8 minutes, until cooked.
Transfer cauliflower-garlic mixture to a food processor or blender. Add milk, nutritional yeast, lemon juice and salt & pepper and process/blend until completely smooth. Taste and adjust seasonings, if necessary. Transfer sauce to a large saucepan and heat over medium heat until warm.
Mix warm roasted veggies into cooked pasta and toss. Then toss with most or all of the cauliflower Alfredo sauce. Serve in pasta bowls, garnished with chopped parsley, if desired. Makes 6-8 servings.