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Fettucine Alfredo with Cauliflower https://www.metro.ca/userfiles/image/recipes/fettucine-alfredo-au-chou-fleur-11048.jpg PT25M PT20M PT45M
Garnish and cauliflowerPreheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.Place the cauliflower and pancetta on the sheet and mix thoroughly with the oil. Cook for 20 minutes. Let cool and add the parsley. Mix thoroughly and set aside.Alfredo sauceIn a non-stick pan on medium high, cook the cauliflower and shallots in the oil for 6 to 8 minutes while stirring frequently. Add the garlic and cook for 1 more minute.Add the broth and bring to a boil. Remove from the heat and pour into a food processor with the yeast, tamari, and salt. Mix until you get a very smooth texture. Set aside. If the sauce is too thick, add a bit of broth.Cook the pasta following the instructions on the package.Gently mix the sauce into the pasta. Serve with the cauliflower garnish.Source: K pour Katrine
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pancetta and cauliflower garnish 1 1/4 cup (310 ml) pancetta diced 3 cups (750 ml) cauliflower cut into small florets 1 tablespoon (15 ml) olive oil 1 cup (250 ml) fresh parsley chopped Alfredo sauce 3 tablespoon (45 ml) olive oil 3 cups (750 ml) cauliflower chopped 1/2 cup (125 ml) shallots minced 2 garlic cloves 1 1/2 cup (375 ml) Irresistibles organic vegetable broth 1 teaspoon (15 ml) Red Star yeast 2 teaspoon (10 ml) Tamari sauce 1/2 teaspoon (2.5 ml) salt 350 g gluten free fettuccine pasta
Fettucine Alfredo with Cauliflower

Fettucine Alfredo with Cauliflower

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4
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • pancetta and cauliflower garnish
  • 1 1/4 cup
    (310 ml)
    pancetta diced
  • 3 cups
    (750 ml)
    cauliflower cut into small florets
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    RASPBERRIES

    RASPBERRIES

    2 for $5.00

    170 g PRODUCT OF U.S.A. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE


  • 1 tablespoon
    (15 ml)
    olive oil
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    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1 cup
    (250 ml)
    fresh parsley chopped

  • Alfredo sauce
  • 3 tablespoon
    (45 ml)
    olive oil
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    GALLO OLIVE OIL

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    $5.99 ea.

    1 L SELECTED VARIETIES


  • 3 cups
    (750 ml)
    cauliflower chopped
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    RASPBERRIES

    2 for $5.00

    170 g PRODUCT OF U.S.A. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE


  • 1/2 cup
    (125 ml)
    shallots minced
  • 2
    garlic cloves
  • 1 1/2 cup
    (375 ml)
    Irresistibles organic vegetable broth
  • 1 teaspoon
    (15 ml)
    Red Star yeast
  • 2 teaspoon
    (10 ml)
    Tamari sauce
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    FRANK'S REDHOT SAUCE

    FRANK'S REDHOT SAUCE

    2 for $7.00

    354 ml SELECTED VARIETIES OR $3.99 EA.


  • 1/2 teaspoon
    (2.5 ml)
    salt
  • 350 g
    gluten free fettuccine pasta
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    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    ITALPASTA OR MOLISANA PASTA OR UNICO BEANS

    $0.88 ea.

    SELECTED SIZES SELECTED VARIETIES


    SAVE $1.20
    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    CATELLI GARDEN SELECT PASTA SAUCE OR OCEAN'S LIGHT TUNA

    $0.99 ea.

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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

    $7.99 ea.

    500 - 700 g SELECTED VARIETIES


    MOLISANA PASTA

    MOLISANA PASTA

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    450 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Garnish and cauliflower

Preheat the oven to 400°F with the rack in the middle position. Line a baking sheet with parchment paper.

Place the cauliflower and pancetta on the sheet and mix thoroughly with the oil. Cook for 20 minutes. Let cool and add the parsley. Mix thoroughly and set aside.

Alfredo sauce

In a non-stick pan on medium high, cook the cauliflower and shallots in the oil for 6 to 8 minutes while stirring frequently. Add the garlic and cook for 1 more minute.

Add the broth and bring to a boil. Remove from the heat and pour into a food processor with the yeast, tamari, and salt. Mix until you get a very smooth texture. Set aside. If the sauce is too thick, add a bit of broth.

Cook the pasta following the instructions on the package.

Gently mix the sauce into the pasta. Serve with the cauliflower garnish.

Source: K pour Katrine

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