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This pasta primavera gets a whole 12-ounce bag of riced cauliflower into a cheese sauce, and because the cauliflower is riced it disappears into the sauce rather than sitting in it as florets. The sauce itself is milk, vegetable broth and two tablespoons of flour whisked together cold and poured into the pan — no roux to worry about, it thickens on its own in a couple of minutes. Parmesan goes in at the end, stirred until it melts.
Recipe inspired by @parents
Cook pasta according to package directions. Drain and return to pan; cover.
In a large skillet, heat avocado oil on medium heat. Add broccoli and cauliflower rice; stir until tender.
In a small bowl, whisk together the milk, broth, and flour. Add to skillet, stirring until thick and bubbly. Mix in cheese until melted.
Toss pasta with sauce and veggies. Spoon into bowls and sprinkle with extra Parmesan cheese and salt to taste. Enjoy!
