Clean Penne with Alfredo and Broccoli

Clean Penne with Alfredo and Broccoli

Ingredients:

1 cup cauliflower (either dethawed or fresh chopped up)

¾  cup of organic fat free low sodium chicken broth

1/4 cup of unsweetened almond milk

½ Tbsp of garlic powder

A dash of salt and pepper

2 Tbsp of organic cottage cheese

 2 Tbsp of water

½ Tbsp of organic extra virgin olive oil

Directions

1- Over medium high heat, pour in your chicken broth and half of the almond milk the chopped up cauliflower. Bring this to a boil, then turn down the heat to simmer the cauliflower for 20 to 25 minutes. You want the cauliflower to soak up the liquid, and to become well cooked.

2- Add the spices to the cauliflower, and stir well. Remove from heat, and let it cool for about 5 to 10 minutes.

3- Pour the mixture into the blender, and blend until smooth. (You may need to use a spoon to scrape the sides down).

4- Add the olive oil, cottage cheese, the other half of the almond milk, and water to the mixture, and blend again to combine.

5- Return sauce to the pan over low heat to heat the sauce until ready to serve. Use half of alfredo for dinner, and the other half tomorrow for lunch.

Serve with 1 cup of whole wheat penne pasta. (Prepare 2 cups of pasta for leftovers tomorrow).