Recipes

Creamy Cauliflower Alfredo Turkey Pasta

Creamy Cauliflower Alfredo Turkey Pasta

Trust us, no one will believe this creamy Turkey sauce has cauliflower in it.


  • 2 packages (2 x 150 g)
  • 8
    large garlic cloves, minced
  • 3 cups (750 mL)
    cauliflower florets
  • 2 cups (500 mL)
    vegetable broth or water
  • 1/2 cup (125 mL)
    milk
  • 2 cups (500 mL)
    rapini, washed and dried
  • 4 oz dry (100g)
    uncooked pasta of choice
  • black pepper
  • salt
  1. Saute the minced garlic for 3-5 minutes on low heat, set aside.
  2. Bring the water or vegetable broth to a boil in a large pot and add the cauliflower. Cook covered for 7-10 minutes or until cauliflower is fork tender.
  3. Reserve 1 cup of the cauliflower water. Drain the cauliflower and set aside.
  4. Bring another pot of hot salted water to a boil, add pasta and cook according to the instructions on the pasta package. Drain and set aside.
  5. With a hand blender, blend the cauliflower and sautéed garlic along with 1 cup of the cauliflower water until smooth. Add salt and pepper to taste. Add ½ cup of milk in small increments until it reaches your desired consistency. Set aside.
  6. In a skillet, lightly oil the pan, then add rapini and Lilydale®Oven Roasted Turkey Breast Strips. Sauté for 2-3 minutes until heated thoroughly.
  7. Combine cooked pasta, cauliflower alfredo sauce, rapini, and Lilydale®Oven Roasted Turkey Breast Strips together and toss evenly. Add salt and pepper to desired liking.


Recipe Overview

SERVES: 4

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 1 hour



Products in this Recipe