I love pasta. Fettuccine, spaghetti, macaroni, ravioli, shells, you name it, I like it. There's nothing like a healthy pasta dish with homemade sauce to hit the spot.
The thing about pasta, though, is that a lot of people make the mistake of making it a main dish. Now, I've had my fair share of pasta to know that eating too much pasta can leave just about anyone feeling bloated and in a carbohydrate coma. So, I like to treat my pasta dishes more like a side dish than a main entree. A small bowl of spaghetti with a large salad topped with vegetables and an olive oil dressing. A bed of fettuccine alfredo under a grilled chicken breast. Butternut squash ravioli with steamed vegetables. Or even gluten-free lasagna rolls—a better way to not over-indulge on lasagna.
What I love about this recipe, which I will top with roasted chicken, is that the sauce is made with cauliflower. It's hearty, healthy, dairy-free and delicious!
Shopping List (Recipe adapted from here):
• 1 Small head cauliflower
• Spinach Fettuccine (can be found at Kroger in the organics section)
• 1 Cup coconut milk (or use organic heavy cream if you don't have dairy sensitivities)
• 1/2 Cup chicken broth (preferably homemade to avoid MSG, preservatives and sugars)
• 4 Tablespoons organic butter (organic butter, especially local or Amish, makes this recipe really creamy)
• 1/8 Teaspoon (or more) of nutmeg (I think this ingredient is what makes any alfredo sauce recipe delicious)
• White pepper (or black), salt to taste
• Cooked chicken breasts, or leftover roasted chicken torn into pieces
1. Bring a pot of water to a boil and cook the head of cauliflower (cut off leaves prior to cooking) for about 20-25 minutes or until soft.
2. While the cauliflower is cooking, put the coconut milk, chicken broth, and butter in a blender.
3. When the cauliflower is done, take a slotted spoon and remove the cauliflower from the boiling water and put it directly into the blender. Put the fettuccine into the boiling water—by using the same water you save water, time in waiting for new water to boil and you get all the nutrients from the cooked cauliflower.
4. While the fettuccine is cooking, turn the blender on high and blend ingredients until creamy (there should be no lumps). Add salt and pepper to taste.
5. Fettuccine is done when it is firm, but not hard or crunchy and it shouldn't stick to your teeth. Follow the cooking time on the package.
6. Drain pasta, put a small portion on a plate, top with sauce and chicken.