Categories: Pasta

Ingredients

• 2 tbsp. olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 medium head cauliflower, chopped
• 4 cups water
• 2 vegetable bouillon cubes
• 2/3 cup shredded Parmesan, plus additional for garnish
• 1/4 tsp crushed red pepper flakes
• 16 oz. fettuccine
• Chopped fresh parsley

Directions

1. In a Dutch oven, heat over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer mixture to a food processor; add 2/3 cup Parmesan and the red pepper flakes. Process until smooth.

2. Meanwhile, cook the fettuccine as directed for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

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