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Cauliflower Alfredo Tagliatelle Pasta with Vegetable Medley

Cauliflower Alfredo Tagliatelle Pasta with Vegetable Medley


  • 1 454 gr package of Tagliatelle pasta
  • 2 tbsp of olive oil
  • 1 cup finely chopped onion
  • 2 cups shaved carrots strips
  • 3 cups baby boy choy (cut in half)
  • 3 cups oyster king mushrooms (sliced thin)
  • 2 cups zucchini in mini chunks
  • salt and pepper to taste
  • slivered almonds for sprinkling (or sesame seeds as substitute)
  • 1 jar of La Dee Da Gourmet Sauces Cauliflower Alfredo Sauce



  • In a medium sized pot, bring water to boil to cook pasta (according to directions)
  • In a small sauce pan simmer jar of Cauliflower Alfredo Sauce/li>
  • In a large skillet add olive oil and garlic and simmer on low
  • Mix in onions and mushrooms and saute` until tender
  • Once tender, add in zucchini and carrot strips, cook until tender but not overcooked
  • Add in bok choy and toss until tender
  • Salt and pepper to taste
  • Once your pasta is cooked, drain and put back into the pot
  • Add the simmered Cauliflower Alfredo Sauce over pasta and mix well
  • Once pasta is coated pour into bowl and generously coat with prepared veggies
  • Sprinkle slivered almonds or sesame seeds
  • Enjoy!