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Ingredients

¼ cup olive oil 1 small yellow onion, finely chopped 3 cloves garlic, minced 1 head cauliflower, stemmed and chopped 1 ½ cups vegetable stock 2 tablespoons chopped fresh basil 1 teaspoon dried rosemary 1 (16 ounce) package whole wheat rotini pasta ½ cup almond milk salt and ground black pepper to taste

Nutrition Info

574.5 calories carbohydrate: 97 g cholesterol: : - fat: 15.9 g fiber: 13.7 g protein: 20.1 g saturatedFat: 2.2 g servingSize: - sodium: 215 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

4 servings

This is a low-fat, vegan alternative to pasta with Alfredo sauce.