Roasted Veggie-Based Alfredo

Roasted Veggie-Based Alfredo


  • 1 box Veggiecraft Farms Cauliflower Spaghetti
  • 5 cups cauliflower florets
  • cloves roasted garlic
  • 1/2 cup vegetable broth
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp salt, to taste
  • 1/8 tsp freshly ground black pepper, to taste
  • basil leaves, chopped
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms spaghetti, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain spaghetti in colander and continue with the remaining recipe steps.
  4. While Veggiecraft Farms spaghetti is cooking, bring water to a boil in a large pot. Add cauliflower and cook on medium-low heat until tender. Let cool.
  5. Combine 4 cups of cooked cauliflower, garlic, and ½ cup of broth, and parmesan in a blender. Blend until smooth.
  6. Add salt and pepper to taste.
  7. Put remaining cauliflower florets on baking sheet with olive oil. Roast until brown and crispy on the edges.
  8. Combine noodles with sauce, stir until coated.
  9. Top with roasted cauliflower and basil, to taste.

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