Recipe courtesy of Chef Lorenzo Boni & Barilla
This healthy recipe for Penne "Alfredo" With Basil Sauce comes from Barilla chef Lorenzo Boni, and was served at Oldways' 15th Anniversary Conference on the Mediterranean Diet Pyramid. A lower-fat cauliflower sauce made with heart-healthy olive oil replaces the usual heavy Alfredo sauce, and a basil-Parmesan pesto adds color and lots of fresh herb flavor. Chef Boni uses Barilla PLUS™ pasta, but you could substitute another pasta if desired.
Serves 4.
- For the basil sauce:
- 1/2 cup fresh basil leaves, rinsed and patted dry
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons water
- Salt to taste
- Black pepper to taste
- .
- For the pasta:
- 1 medium head cauliflower, rinsed and cut into small florets
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped white onion
- 1/2 cup grated Parmesan cheese
- 1 Box Barilla PLUS Penne, or other favorite pasta
- Salt and white pepper to taste
Place the basil leaves in a blender with 3 tablespoons of Parmesan cheese, and blend for 5 seconds. Stream in 3 tablespoons of olive oil. With blender on low speed, add 2 to 3 tablespoons to help the mixture emulsify.Season with salt and black pepper, and set aside the basil sauce.
Bring both a large and a medium pot of water to a boil. Place the cauliflower florets into the medium pot of boiling water, and cook for about 8 minutes, or until tender.
Meanwhile, in a large skillet over medium heat, sweat the onion in 3 tablespoons of olive oil until translucent, about 5 minutes.
Set aside one cup of cooked cauliflower, and 2 cups of the boiling water used to cook the cauliflower. Drain the rest of the cauliflower and add it to the skillet, along with the 2 cups of cooking water. Simmer for 5 minutes.
While the cauliflower mixture is simmering, cook the penne in the large pot of boiling water according to package directions.
Pour the cauliflower mixture into a blender and add the 1/2 cup of Parmesan cheese. Process until smooth.
Return the cauliflower "Alfredo" sauce to the skillet and mix in the remaining cup of cauliflower florets. Season with salt and white pepper.
Drain the pasta and toss with the cauliflower "Alfredo" sauce. Drizzle with basil sauce. Enjoy!