
Cauliflower Alfredo Tagliatelle Pasta with Vegetable Medley
Ingredients
- 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
Preparations
- 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!