Introduce your little one to a tasty and nutritious dish with Cauliflower Alfredo Linguine featuring Roasted Asparagus. This toddler-friendly meal combines soft linguine noodles with a creamy cauliflower Alfredo sauce and roasted asparagus.
Medium to prepare
undefined min prep
adjustable below
per serving
Soy, WheatIntroduce one at a time.
For the Alfredo Sauce: Heat 1/2 cup of water in a large sauce-pan over medium-high heat. Add the onion and cook for 4 minutes to soften. Add the garlic and cook for 30 seconds. Add the cauliflower and the Light Vegetable Broth and bring to a boil. Lower the heat to a simmer, cover, and cook for about 12 minutes, or until the cauliflower is soft.
Transfer the cauliflower mixture to a high-powered blender and blend on high speed until smooth. Add the nutritional yeast, miso paste, and lemon juice and blend until smooth and creamy. Pour the sauce into a saucepan and keep warm over very low heat.
For the Asparagus: Preheat the oven to 425F. Line a rimmed baking pan with a silicone mat or parchment paper. Arrange the asparagus in a single layer on the prepared pan. Roast in the oven for 15 minutes, or until the asparagus is tender and slightly browned.
For the Linguine: Cook the linguine according to package instructions in a pot of boiling water, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the roasted asparagus and Alfredo sauce and heat for a few minutes until hot, tossing gently to combine.
To Serve: Divide the pasta among shallow serving bowls or plates and serve hot, topped with basil and black pepper to taste.
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin B12 · Vitamin B6
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
73
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.