“Faux” Cauliflower Sundried Tomato Alfredo Sauce and Penne

Because the first time was so successful (talking about my original cauliflower Alfredo sauce), I had to add Sundried tomatoes and red pepper flakes for added taste! So good!!

Penne in “Faux” Cauliflower Sundried Tomato Alfredo Sauce

  • 4-6 oz of fettuccine
  • 1 head cauliflower
  • 1/4 cup Sundried tomato
  • 2 cups vegetable broth
  • 4 cups of water
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • 1 teaspoon salt

Optional Toppings:

  • 1/2 head of broccoli, steamed, chopped
  • 2 oz pancetta or 4-6 oz grilled chicken, chopped
  • 1/4 cup Sundried tomato, finely chopped

To your taste:

  • pinch of red pepper flakes
  • pinch of black pepper
  • 1 tablespoon olive oil
  • ¼ Greek yogurt or heavy cream
  • 1 cup starchy boiling water from pasta pot (from your fettuccine)


  1. Cook penne according to directions.
  2. Steam broccoli and cook pancetta until crispy.
  3. Chop the cauliflower. Bring the vegetable broth and water to a boil over medium high heat and add cauliflower.
  4. Cook until cauliflower is soft, about 15 minutes; the longer you cook it, the smoother the sauce will be.
  5. Melt the butter in a large skillet over medium heat and add the minced garlic and sautée for 4-5 minutes or until soft and fragrant.
  6. Add the garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
  7. Transfer cauliflower to a blender with about 1 cup of the broth. You may need to do this in batches depending on the size of your blender or use a hand blender. Add Sundried tomatoes to mix.
  8. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender.
  9. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
  10. Add the cream or yogurt and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and keep warm until ready to serve.
  11. Combine penne and sauce in a large pot or skillet and serve immediately. Mix in steamed broccoli and top with grilled chicken or pancetta.

TIP: Great sauce to freeze, even without the Sundried tomato addition. Too easy, and so creamy you can’t believe it’s healthy!!


Xo, Ana

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