Gluten Free Fettucine Alfredo with Cauliflower & Sun Dried Tomatoes

Prepare Ingredients:

Wash the fresh produce. Keeping them separate, cut cauliflower and broccoli into bite size florets. Peel and small dice ¾ of the onion (you will have left over). Peel and mince garlic. Pick parsley leaves and roughly chop, discarding stems. Place a pot of salted water on to boil for cooking the fettucine in step 3.

Start 'Alfredo' Sauce:

In a pot, heat up enough olive oil to cover the base. Add the diced onion and garlic. Sauté 3 - 4 minutes, until softened and fragrant but not browned. Add the cauliflower florets, cashews, milk, cover and bring to a boil. Cook for 5 - 7 minutes or until the cauliflower becomes tender.

Cook Pasta:

Add fettucine to the pot of boiling water, and cook 7 - 9 minutes, or until al dente (still slightly firm to the bite). Add broccoli florets to the same pot in the last 3 minutes of pasta cooking time. Drain well and return pasta to the pot.

Finish Sauce:

In a food processor, add the "sauce" together with parmesan, salt and pepper. Blend until smooth. (TIP: if you don't have a food processor, you can use a stick blender. Just be careful, it will be hot!)

You Plate It:

Add cauliflower sauce and sun dried tomatoes to the pot of drained pasta. Check seasoning and adjust if necessary. Serve broccoli on the side (or mixed in with the pasta - it is up to you) and garnish with chopped parsley. Serve with freshly cracked blacked pepper. Enjoy!