This spinach Alfredo is a fairly new recipe that my husband and I have already come to love. I’ve written the recipe as we make it, which means it is low-starch. But feel free to swap out the roasted cauliflower and low-carb pasta for a good quality whole grain pasta. Definitely make sure to grate the Parmesan yourself–the freshness can’t be beat!
Florets from 1 large head of cauliflower
1-2 servings of dry low-carb pasta, such as black bean spaghetti
2 Tbsp butter
2 Tbsp stoneground whole wheat flour
2 1/2 cups skim or low-fat milk
Lots of fresh garlic (~ 6-10 medium cloves), minced
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 cups freshly grated Parmesan cheese, separated into 1 c and 1/2 c
1 10-oz package frozen spinach, thawed and squeezed dry
- Preheat oven to 450 degrees F. Lightly grease a large roasting dish. Roast the cauliflower florets ahead of time: Place them in a sealable bag with 1-2 tsp of olive oil and sea salt, seal the bag, and then massage the oil and salt to cover all florets. Roast for 30 mins, stir, and roast 15 min more.
- Cook the low-carb pasta according to package instructions, drain, and set aside.
- Heat a very small amount of olive oil in a very large skillet or Dutch oven over medium heat, add the minced garlic and saute, stirring occasionally, until garlic is translucent. Set aside and wipe down pan.
- Melt the butter over low-medium heat, then add the flour. Whisk until there are no lumps. Add salt, black pepper, and milk. Whisk regularly to form a thickened roux, taking care not to let any roux stick, about 10 minutes.
- Add 1 cup of the Parmesan, the sauteed garlic, and thawed spinach to the roux.
- Add the roasted cauliflower and cooked low-carb pasta and mix to combine. Toss with an additional 1/2 cup Parmesan (or reserve it to sprinkle on top) and let sit 10 minutes to thicken and combine flavors.