Creamy Pasta with Cauliflower, White Beans, and Kale
Ingredients
Cauliflower, white beans & kale
- small head of fresh cauliflower, chopped into bite size pieces
- 1 cup white beans, I used beans from a can
- 3 cups kale, chopped into bite size pieces
- 1 tsp oil, avocado
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp garlic powder
Pasta
- 8 ounces of pasta, I used casarecce pasta, substitute for gluten-free pasta
Cream sauce
- 1 small white or yellow onion, chopped
- 3 Tbsp neutral oil, I used olive oil
- 3 Tbsp all purpose flour, substitute with gluten-free flour
- 1 cup vegetable broth
- 1 1/2 cups unsweetened dairy-free milk, I used soy
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Preparation
Preheat your oven to 415 degrees Fahrenheit. Evenly spread the cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss until the cauliflower and beans are covered with seasoning and bake for 35 minutes.
Meanwhile, cook your pasta according to the back of the package. Drain the water and set pasta aside.
Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the flour and stir to combine.
Pour in the milk, vegetable broth, salt, pepper, garlic powder, stirring frequently, and mix until it becomes a creamy sauce.
Take the cauliflower and white beans out of the oven. Add the fresh kale to the top of the pan and bake for an additional 5 minutes.
Combine the pasta, cauliflower, white beans, and kale to the pot with the alfredo sauce. Mix until well combined.
Taste the pasta and add additional seasoning if needed.
Take pasta off the heat and divide into bowls.
