Recipe inspired by @parents
1 ½ cups whole wheat elbows
Avocado oil
½ cup chopped broccoli (frozen works too)
12 oz frozen riced cauliflower
¾ cup 2% (or whole) organic milk
½ cup vegetable broth
2 tbsp whole wheat pastry flour
⅓ cup finely shredded Parmesan cheese, plus more for sprinkling on top
Salt, to taste
1
Cook pasta according to package directions. Drain and return to pan; cover.
2
In a large skillet, heat avocado oil on medium heat. Add broccoli and cauliflower rice; stir until tender.
3
In a small bowl, whisk together the milk, broth, and flour. Add to skillet, stirring until thick and bubbly. Mix in cheese until melted.
4
Toss pasta with sauce and veggies. Spoon into bowls and sprinkle with extra Parmesan cheese and salt to taste. Enjoy!
CategoryChild-Friendly, Entrées, PastaCuisineAmerican
Ingredients
1 ½ cups whole wheat elbows
Avocado oil
½ cup chopped broccoli (frozen works too)
12 oz frozen riced cauliflower
¾ cup 2% (or whole) organic milk
½ cup vegetable broth
2 tbsp whole wheat pastry flour
⅓ cup finely shredded Parmesan cheese, plus more for sprinkling on top
Salt, to taste
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.