Creamy Carrot and Cauliflower Alfredo Sauce with Penne

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smooth and creamy Alfredo sauce made from pureed carrot and cauliflower, tossed with penne pasta for a veggie-packed, comforting meal. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs penne pasta, carrots, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: In a medium saucepan, steam 2 cups cauliflower florets and 2 large peeled chopped carrots until very tender, about 12 minutes.
  3. Step 3: Transfer steamed vegetables to a blender. Add 1 cup heavy cream and blend until completely smooth and creamy.
  4. Step 4: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  5. Step 5: Pour the pureed carrot and cauliflower cream into the skillet. Stir in 3/4 cup grated parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg. Cook for 3-4 minutes, stirring until sauce thickens and coats the back of a spoon.
  6. Step 6: Toss the cooked penne pasta into the sauce, adding reserved pasta water in 2 tbsp increments if needed to loosen the sauce. Serve immediately.

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