Rating: 3.8 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Replacing the traditional heavy cream with lower fat sour cream allows us to make an indulgent, creamy pasta under 500 calories per serving. This meatless dish is easy enough for a weeknight meal or elegant enough for company.

Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.

  • Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth.

  • Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.

  • Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.

Tips:

Replace the Gay Lea Gold with Gay Lea Regular Sour Cream.

The cauliflower and cream sauce mixture can be prepared ahead and rewarmed to toss with hot pasta.

For extra flavour and crunch, top the pasta with crispy prosciutto. Lay 2 slices of prosciutto out on a parchment-paper lined baking sheet; add to the oven during the last 10 minutes of roasting. Cool completely and crumble.

Nutrition Facts

479 calories; protein 19g; carbohydrates 71g; fat 14g; cholesterol 40mg; sodium 511.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
02/02/2016
I made this great dish! I substituted the sour cream for greek yogurt and added basil sausage and roasted zucchini and mushrooms! It was to die for! Read More
(1)

Most helpful critical review

Rating: 3 stars
10/26/2016
It needs a little more of something. Just a bit bland. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/01/2016
This is a great recipe. While I am rating it as a 5-star, I admit that I modified it. Hopefully, I reduced the calories; I certainly reduced the prep time. I did not use butter or oil--only the oil on the sun-dried tomatoes. In addition to cauliflower, I used broccoli and carrots. Instead of roasting the vegetables, I cooked them in the microwave for 5 minutes. I used canned mushrooms and dried basil since neither were on hand. A great quick and tasty lunch meal. Thanks!! Read More
(1)
Rating: 5 stars
02/01/2016
I made this great dish! I substituted the sour cream for greek yogurt and added basil sausage and roasted zucchini and mushrooms! It was to die for! Read More
(1)
Rating: 3 stars
10/26/2016
It needs a little more of something. Just a bit bland. Read More
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Rating: 1 stars
03/14/2021
Yuck! It was full, boring and the “sauce” was chunky! Will not make this one again. Read More