Healthy Recipes | Pressure Cooker Cauliflower Fettuccine Alfredo

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Cauliflower Fettuccine Alfredo is a healthy pasta recipe for a pressure cooker. This Instant Pot / Pressure Cooker Cauliflower Fettuccine Alfredo recipe is magical in a veggie loaded, flavor bomb, healthy calories, sort of a way. Go ahead and pull out that Insta Pot and let’s get cooking!

I used to go to Olive Garden often to order their Steak Gorgonzola Alfredo pasta dish.  I didn’t even need to look at a menu, that’s just what I got, every. single. time.

You see, before going vegan several years ago, the husband and I would go to The Olive Garden pretty frequently. And every time, I would get the Fettucine Alfredo. It tasted so good, but I’m telling you, I would feel sick just about instantly from it and stay that way for several hours. It was greasy and dairy filled. Yuck.

Dinner in 20 minutes or less! Meet the creamiest Vegan Alfredo Sauce, made with cauliflower (frozen for super easy, or fresh), a little bit of cashews and a LOT of garlic. Serve with fettuccine and steamed broccoli for a quick, amazing meal that won’t weigh you down!

Pressure Cooker Cauliflower Fettuccine Alfredo

Prep Time: 5 minutes
Cook Time: 6 minutes
Additional Time: 14 minutes
Total Time: 25 minutes

Ingredients:

  • 2 green onions, finely chopped
  • 1 pound fettuccine pasta, preferably whole grain
  • Gorgonzola cheese
  • Sun-dried tomatoes, chopped
  • Balsamic glaze or thick balsamic vinegar
  • 2 tablespoons butter
  • 2 cloves garlic
  • 7-8 cups cauliflower florets
  • 1 cup chicken or vegetable broth
  • 2 teaspoons salt
  • 2 cups spinach, coarsely chopped

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Instructions:

  1. First, Select saute on the pressure cooker and add butter. When melted, add garlic cloves and saute until fragrant, about 2 minutes, stirring constantly so the garlic doesn't burn. Add cauliflower, broth, and salt. Secure the lid and turn pressure release knob to a closed/sealing position. Cook at high pressure for 6 minutes.
  2. Second, While the cauliflower is cooking, heat a pot of water to boiling on the stove top. Add pasta and cook until al dente. Reserve about 1 cup of water and then drain the pasta. Return pasta to the empty pot.
  3. Next, When pressure cooking is complete, use a 10 minute natural release.
  4. Blend with an immersion blender right in the pot until very smooth and silky, or carefully transfer to a blender and puree until smooth. By hand, stir in the chopped spinach and green onions and allow the hot sauce to wilt the spinach.
  5. Pour sauce over the pasta and toss. Add a half cup or so of the reserved pasta water to the pasta if needed. The starchy water will help the sauce to stick to the pasta.
  6. Serve hot with a garnish of gorgonzola cheese, sun-dried tomatoes, and a drizzle of balsamic vinegar.
  7. The sauce heats back up very nicely so you could also make the sauce in advance and have it ready to pour over pasta for a quick, healthy, delicious meal any night of the week. Also amazing over rice, as a sauce on pizza, or a dip for bread and roasted veggies. It does it all!



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