Easy Green Pasta Sauce
Give homemade mac and cheese extra oomph with this power-packed Green Pasta Sauce. It is cheesy, has a dose of greens, and is super easy to make.
Servings: 8
Calories: 347kcal
Ingredients
- 4 cups cauliflower florets (fresh or frozen)
- 2 cups baby spinach
- ⅔ cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- ¼ teaspoon salt (optional)
- pinch garlic powder (optional)
- 1 pound pasta (such as elbow or other mini pasta shape)
- Parmesan cheese, cracked black pepper (optional)
Instructions
- Bring a large pot of water to a boil. Add the cauliflower and cook for about 6 minutes or until soft when poked with a fork.
- Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender. Add the spinach milk, cheese, butter, salt, and garlic powder if using. Blend until smooth.
- Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.
- Stir the cheese sauce into the pasta and serve warm, topped with cracked black pepper if desired.
Notes
- Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
- You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
- Use whichever kind of pasta your family likes best.
- Omit the garlic powder if you're worried the kids may not like it.
- Stir the sauce into the pasta right before serving.
- Dairy-free: Omit the cheese, use broth instead of milk, and add 1/2 cup white beans. Or use dairy-free cheese, butter, and milk.
Nutrition
Calories: 347kcal | Carbohydrates: 47g | Protein: 14g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 258mg | Potassium: 310mg | Fiber: 3g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 41mg | Calcium: 203mg | Iron: 1mg