Cauliflower Alfredo Fettuccine

Ingredients

• 1 box Cappello's Fettuccine
• 8 cups water or vegetable broth
• 5-6 cups cauliflower florets
• 1 cup almond milk
• 1 tablespoon salt
• 1 teaspoon garlic powder
• dash nutmeg
• 1/2 cup parmesan, vegan or regular
• 3/4 cup peas

Instructions

• Bring 8 cups of water or vegetable broth to boil and cook the cauliflower until fork tender, 10-15 minutes.
• Remove 1 cup of the cooking liquid and set aside before draining then add the drained cauliflower to a high-speed blender.
• Add in almond milk, salt, garlic powder, nutmeg and parmesan and blend until smooth, adding in small amounts of the cooking liquid to thin-out the sauce until you reach desired consistency.
• Add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.
• Fettuccine will cook al dente in approximately 90 seconds.
• Drain, then add to a bowl with the cauliflower sauce and peas.
• Top with flaky salt and pepper; serve immediately.

Kids Can Do

• Measure the ingredients
• Blend the sauce
• Sprinkle the salt