Sun-dried Tomato and Spinach Fettuccine Alfredo

You really can't beat a good, creamy bowl of pasta, can you? But all that creaminess can be a huge fat and calorie bomb, unless you can cut out the cream! This recipe somehow magically produces a wonderful, creamy sauce without a drop of milk or cream! You could also do without the parmesean if you want, but I love my cheese!





Ingredients:

• 2 teaspoon butter
• 4 cloves garlic, minced
• 20 ounces cauliflower florets
• 2 cups water
• 1/2 cup parmesean, or more to taste 
• 1 teaspoon salt, or more to taste
• black pepper, to taste
• 1 pound fettuccine
• 3 handfuls spinach
• 3-4 spoonfuls sun-dried tomatoes

Directions

1. Saute the minced garlic in the butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned.
2. Begin to cook fettuccine according to package directions.
3. Add water and cauliflower to the saucepan, and bring the water to a boil. Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is softened.
4. Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids-- the steam pressure can blow the lid off your blender!)
5. Pour sauce over drained pasta and stir in spinach and tomatoes.

Recipe adapted from: http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/