Healthy Pasta Alfredo with Sun Dried Tomatoes

We're lightening up the American version of pasta Alfredo with a healthy swap to make your creamy sauce! Yield: roughly 2 c of sauce

📝 Ingredients

• 1 lb cauliflower, (chopped)
• 3/4 lb pasta, (dry)
• 2 tsp salt, (divided)
• 4 Tbsp (2 oz) 1/3 fat cream cheese
• 1/2 c (2 oz) fresh Parmesan or Asiago cheese, (grated)
• 2 oz sun dried tomatoes, (drained, if canned (optional))

👨‍🍳 Instructions

1. 1Place the chopped cauliflower in a steam basket in a medium saucepan. (If you don’t have a steam basket, just put the cauliflower straight into the pan.) Add 2 c of water. Cover and steam the cauliflower 10-15 minutes, until VERY soft.
2. 2While the cauliflower is cooking, bring a large saucepan of water to a boil. Add pasta and 1 tsp of salt. Simmer, uncovered, for 7-9 minutes, until the pasta is al dente. Drain and set aside.
3. 3Once the cauliflower is soft, place the cauliflower, cream cheese, grated Parmesan cheese, and 1 tsp salt into the bowl of your blender. Process until smooth, adding liquid from the steamed cauliflower (or pasta water) as needed to create a silky smooth and creamy sauce. (We used 1/2 - 3/4 c of liquid.)
4. 4Add the cauliflower alfredo sauce to your drained pasta. Mix in the sun-dried tomatoes. Taste and adjust the salt as desired.