Ingredients
1/2 lb cooked whole wheat pasta
1/2 head cauliflower, cored removed and broken into small florets
2 tbsp olive oil
2 shallots, minced
1/2 cup chicken stock
1 cup grated parmesan cheese, plus more for garnish
Salt and black pepper to taste
Preparation
Directions: 1. Cook the cauliflower for 20 minutes until it is soft. 2. Cook the shallots over medium heat until translucent (around 10 minutes). Add the chicken stock and continue to cook for another few minutes. 3. Once the shallots and cauliflower has cooled, pop it into your blender and puree until it is perfectly silky and smooth. You don’t want any chunks, because this is your alfredo sauce! 4. Toss the alfredo sauce over your whole wheat pasta and add the parmesan cheese. Serve warm immediately definitely a happy addition to my Weight Loss Tips!
Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0mrmmBLhT
