
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
- 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.
- Read the full preparation instructions here.