Pasta Primavera with Creamy Cauliflower Sauce

• Vegetarian

• Produce

  • 3 Basil, fresh leaves
  • 2 cloves Garlic
  • 1 Onion
  • 2 cups Vegetables, fresh or frozen

• Condiments

  • 1 cup Cauliflower sauce, creamy

• Pasta & Grains

  • 1 lb Long noodle pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Cheese, white
  • 1 Parmesan cheese

Found on dontwastethecrumbs.com

Description

Ingredients

• 1 pound long noodle pasta (spaghetti or fettuccine recommended)
• 3 Tbsp unsalted butter
• 2 cloves of garlic, finely chopped
• 1 onion, finely diced
• 2-4 cups of fresh or frozen vegetables (carrots, broccoli, asparagus, peas, bell peppers, onions, corn, green beans, etc.)
• 1 cup of creamy cauliflower sauce
• ½ cup shredded white cheese (Swiss or Monterey Jack recommended)
• 3-6 fresh basil leaves, or 1 Tbsp dried
• salt and pepper to taste
• Parmesan cheese, for topping

Directions

• Fill a large pot with water. Season the water with salt and bring to a boil. Cook noodles al dente according to the directions on the package.
• Meanwhile, melt butter in a large skillet. Add chopped garlic and onion and cook on low until garlic is light brown and onions are slightly translucent.
• Add vegetables including broccoli stems (if using), except florets, and cook until just barely tender.
• Add creamy cauliflower sauce, shredded cheese and stir until cheese melts. Add water from the noodles, ¼ cup at a time, as needed to thin the sauce. Keep sauce on low until the noodles are done.
• When the noodles are done, combine them with the sauce, fresh basil and florets in the skillet. Toss to coat the pasta well. Season with salt and pepper, serve hot with freshly shredded Parmesan cheese.