If pasta in a creamy white sauce is the stuff that your dreams are made of, then you do not have to skip it while on a weight loss regimen. Substitute the fattening cheese with some cauliflower and low fat milk and you have an equally delicious sauce at hand.
Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
Read on for the recipe -
Preparation Time - 20 mins
Ingredients -
- 1 cup Delmonte elbow pasta
- 2/3 cup cauliflower florets
- 1/2 cup low fat milk
- 1 tsp Figaro EVOO
- 2-3 chopped garlic flakes
- 1/2 tsp dried parsley
- dash of freshly ground pepper
- salt
Preparation - Boil the cauliflower florets till tender. Strain and transfer to blender. Buzz to a coarse paste and then add the milk. Buzz to a smooth consistency.
Heat the olive oil in a saucepan. Add chopped garlic and fry till it gives a fragrance. Add the pureed cauliflower, add salt and let it simmer.
Simultaneously, boil water in a large saucepan for the pasta . Once the bubbles start coming, salt it.
Wait for water to come to a rolling boil before you add the paste. This way they wont stick to each other.
Keep checking on your pasta . Once it gets to the al-dente stage (10-12 mins), remove from flame and drain off the pasta water while saving about 1/2 cup of it for thinning the sauce, if required.
Transfer the pasta to the saucepan containing the white sauce. Adjust consistency and cook for 2-3 mins.
Serve with a dash of pepper and parsley.
Transfer the pasta to the saucepan containing the white sauce. Adjust consistency and cook for 2-3 mins.
Serve with a dash of pepper and parsley.