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From a Short by Joshua Weissman

High-Protein Cauliflower Alfredo Pasta

A lighter Alfredo-style pasta that blends very soft cauliflower with skim milk, garlic, Parmesan, and pecorino into a creamy sauce. It delivers the comfort of creamy pasta with a high-protein, lower-calorie profile for a quick weeknight meal.

  • Serves 1
  • 20 min
  • Fusion
  • Pasta noodles

Recipe and video by Joshua Weissman. Watch on YouTube.

Method

  1. Bring a pot of salted water to a boil. Add the cauliflower and cook until very soft and slightly overcooked, about 10–12 minutes.

    Salt200 g Cauliflower

  2. Transfer the cauliflower to a blender, reserving the pot of water if you plan to cook the pasta in it.

    200 g Cauliflower

  3. Add the Parmesan, pecorino, garlic, and skim milk to the blender. Blend until completely smooth, adding a splash of hot water if needed to loosen the sauce.

    22 g Parmesan22 g Pecorino3 cloves Garlic½ cup Skim milk

  4. Cook the pasta in boiling salted water until al dente. Reserve a little pasta water, then drain.

    55 g PastaSalt

  5. Toss the hot pasta with the cauliflower Alfredo sauce, adding reserved pasta water as needed until glossy and creamy. Season with salt and black pepper to taste.

    55 g PastaBlack pepper

Per serving, estimated: 400 kcal · 50 g protein · 47 g carbs · 8 g fat

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