Recipe: Fettuccine Pumpkin Cauli-Fredo

Recipe and image from Cupcakes & Kale Chips

Serves: 6-8

INGREDIENTS

• 4 cups cauliflower florets
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• ½ medium sweet onion (about ½ cup)
• 1 clove garlic
• 1 tsp dried sage
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup grated parmesan cheese
• 1 cup milk
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp pumpkin pie spice
• ½ cup peas, optional
• 1 lb fettuccine pasta (regular, whole wheat or gluten free), cooked slightly al dente
• Additional Parmesan cheese, for serving

INSTRUCTIONS

1. Combine the cauliflower and broth in a saucepan, cover, bring to a boil and cook for 8-10 minutes, until very tender. Set aside, reserving the cooking liquid.
2. Read the full preparation instructions here.