Hidden veg creamy alfredo pasta

red chilli flakes for garnish

½ cup ricotta

½ head of cauliflower roughly chopped

½ tsp nutmeg

¼ cup parmesan grated

½ lemon juiced

fresh parsley for garnish

500 g pasta

3 cloves garlic

1 tsp paprika

Step 1

Bring a large pot of water to a boil and add the cauliflower. boil for about 7-10 minutes until soft. remove from the water and add the pasta.

Step 2

Add the cauliflower to a blender with garlic, lemon juice, nutmeg, paprika, ricotta and parmesan. blend until smooth and pour back into the pot along with the al dente, strained pasta and stir. (reserve a cup of the water)

Step 3

If the sauce is too thick, add back in the pasta cooking water one splash at a time.

Step 4

Serve topped with fresh parsley and chilli flakes.