Kids Pasta Primavera (Edit recipe)

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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.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 1/2 cups Whole Wheat Elbows
1 Tbsp Avocado Oil
1/2 cup Broccoli, chopped (frozen works too)
12 oz Cauliflower, Riced, frozen
3/4 cup Milk, 2% or whole, organic
1/2 cup Vegetable Broth
2 Tbsp Pastry Flour, whole wheat pastry flour
1/3 cup Parmesan Cheese, finely shredded, plus more for sprinkling on top
1 pinch Salt, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

Notes

Recipe inspired by @parents.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	7 g
Carbohydrates:	12 g
Protein:	5 g
Cholesterol:	12 g
Sodium:	362 mg
Fiber:	1 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.