Jalapeño Spiced Alfredo with Green Beans
 
 
Author:
Recipe type: Pasta
Cuisine: Italian
Ingredients
  • 1 cup almond milk
  • 1½ cups vegetable broth (depends on your desired consistency)
  • 1½ pounds cauliflower, cored and cut into ½ in florets
  • 3 tablespoons finely grated parmesan
  • 1½ teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1 teaspoon italian spice blend
  • 1 jalapeño, de-stemmed, de-seeded and diced into small pieces
  • 2 tablespoon butter, divided
  • 1 tomato, diced finely
  • 1 lb. rice pasta (I used rigatoni)
  • 1 lb. fresh green beans (ideally thin beans), washed and
Instructions
  1. In a medium pot bring milk and broth to a simmer.
  2. Add cauliflower and cook covered for about 15 minutes, or until tender.
  3. Take pot off stove and add parmesan, salt, pepper, italian seasoning, diced jalapeño and 1 tablespoon butter. Then using an immersion blender, blend until smooth and creamy.
  4. In a large pot of salted and oiled boiling water, cook pasta according to package instructions---when straining pasta, reserve the hot pasta water into another medium size pot.
  5. Place the medium pot of hot water back on the stove and add green beans to that water. Cook beans for 7-8 minutes or until tender.
  6. While beans are cooking, place pasta back into the large pot it was boiled in and the cream sauce to the pasta. Stir gently and then fold in the tomatoes. Add hot water from the pot of boiling beans if the sauce needs to be thinned out a little so that it coats the pasta.
  7. Serve beans on top of pasta and sprinkle with a little parmesan.
Notes
VEGAN: To make vegan, replace butter with Earth Balance and parmesan cheese with nutritional yeast (3 tablespoons).

GLUTEN FREE: Totally gluten free

YOGIC COOKING: Pitta people can leave out the jalapeño, kappa people can a little a bit more jalapeño if they can handle the spice.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/jalapeno-spiced-alfredo-light-and-guilt-free/