Delicious alternative to regular Alfredo sauce, this pasta sauce is healthier, gluten-free and with half the fat as the original.
For the sauce, blend everything together in a high-speed blender until smooth.
Cook pasta according to package instructions and drain.
In a medium sized pot, sauté the mushrooms and onion. You can use oil if you like, but I find 1/4 cup of water or veggie stock works well to keep this oil-free.
Once all the water has dissipated, add in the cauliflower sauce. Cook on medium heat, stirring often.
Turn the heat off when the sauce has thickened.
Add the cooked pasta in the sauce and gentle toss them together.
Serve with chopped spring onions and cherry tomatoes on top. Enjoy!
Serving Size 1
Servings 0