This is my favorite meal to make because the kids actually eat it without complaint despite the high vegetable content. I used to LOVE fettuccine Alfredo until I saw a recipe for it. After knowing that it was composed of nearly 100% butter and heavy cream, I could no longer enjoy it. Some people might argue that this recipe is far from Alfredo sauce, but it’s close enough for me and I eat it with joy knowing the quality ingredients it contains.
- 1/2 cup cashews
- 1 medium sized head of cauliflower
- 1/2 leek or small yellow onion
- 1/8 tsp cayenne pepper (optional)
- 1/4 tsp black pepper
- 1 T fresh lemon juice
- 1/4 tsp mustard powder (alternatively, you could use 1/4 tsp prepared dijon mustard)
- 2 tsp salt
- 1 c water (reserved from the steamed cauliflower)
- 1/4 cup olive oil
- 1 clove garlic (Since the garlic does not get cooked, the flavor is very strong, increase with caution!)
Soak cashews in water while you steam the cauliflower (just until tender). Reserve 1 cup of the cooking water, drain the rest. Blend all the ingredients together until smooth. Pour over noodles of choice.
Our favorite noodles are raw zucchini noodles made with our spiral vegetable slicer. This contraption was something that Mike bought for me for Christmas. Previous to that, we’d simply make zucchini noodles with our vegetable peeler. However, we discovered that the kids eat the spiral noodles much better for some reason. They also love raw sweet potato noodles, however I find they are a bit difficult on the digestive system.
For those of you who prefer pasta made from grain, I suggest Organic Brown Rice noodles from Trader Joe’s. You get 1 pound for $1.99. It’s an AWESOME price for whole grain pasta!