March 3, 2017

Tomato Alfredo Cauliflower Pasta Sauce

Tomato Alfredo Cauliflower Pasta Sauce

I’m a(l)fred(o) this is another┬ápost where I struggle to configure a proper name for the dish. I wish a dish name could be just adjectives rather than nouns. If so, the title of this post would be tomato-y, coconut-y, vegetable packed pasta covering. It was intended to be a pseudo vodka sauce, but turned out a bit differently. Very savory, very flavory, and nutrient dense as heck. Check it out below!

What you’ll need:

  • 1 cup tomatoes
  • 1 tbsp ghee
  • 1/2 cup riced cauliflower (mine was previously frozen – raw is also fine)
  • 1-1.5 cups coconut milk (depending on desired thickness)
  • 2 tbsp nutritional yeast
  • salt
  • pepper

Here’s how:

  1. Saute tomatoes in ghee on stove top until wilted.
  2. Add riced cauliflower and stir for 2-3 minutes.
  3. Combine tomato cauliflower mixture in a blender and add coconut milk, nutritional yeast, salt, and pepper.
  4. Blend until smooth.
  5. Optional add-ons: sauteed shrimp (I just sauteed with paprika, turmeric, garlic powder, salt, and pepper in 1 tbsp ghee spray on the stove top for about 5-7 minutes).

vodka 2 vodka sauce 1

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