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In the world of hearty comfort food, few dishes can rival the creamy, rich flavors of Alfredo pasta. Traditionally made with butter, cheese, and cream, this beloved Italian sauce creates a luxurious coating for pasta, tantalizing taste buds with its velvety texture. However, as the culinary landscape evolves, so too do our interpretations of classic recipes, allowing us to create indulgent meals that are both wholesome and satisfying. Today, we are elevating this classic with a unique twist by incorporating cauliflower into the mix. Our Creamy Cauliflower Alfredo Stuffed Shells provide a deliciously fulfilling meal while introducing a nutrient-dense vegetable that enhances both flavor and texture.

Creamy Cauliflower Alfredo Stuffed Shells

Indulge in the creamy goodness of Creamy Cauliflower Alfredo Stuffed Shells, a healthier twist on a classic favorite. This recipe combines rich flavors with the nutritional benefits of cauliflower, creating a velvety sauce that coats jumbo pasta shells. Perfect for impressing guests or a cozy night in, it blends taste and wellness effortlessly. Elevate your comfort food game while enjoying a nutrient-dense meal that satisfies cravings without the guilt. Discover how to make this delectable dish!
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Ingredients
  

12 large jumbo pasta shells

1 medium head of cauliflower, chopped into florets

1 cup vegetable broth

1/2 cup heavy cream (or a non-dairy alternative like coconut cream)

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/2 teaspoon ground nutmeg

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese (or a non-dairy version)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Cook the Pasta Shells: Fill a large pot with salted water and bring it to a rolling boil. Carefully add the jumbo pasta shells and cook them for about 8-10 minutes, or until they are al dente. Drain the shells and set them aside to cool slightly.

      Prepare the Cauliflower: In a medium-sized pot, combine the chopped cauliflower with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 10-12 minutes, or until the cauliflower is fork-tender.

        Make the Alfredo Sauce: Drain the cooked cauliflower and transfer it into a blender. To the cauliflower, add the heavy cream, olive oil, minced garlic, nutritional yeast, garlic powder, onion powder, a pinch of salt, pepper, and nutmeg. Blend the mixture on high speed until it reaches a smooth and creamy consistency. Taste and adjust the seasoning as needed.

          Stuff the Shells: Using a spoon or a piping bag, gently fill each cooked pasta shell with the creamy cauliflower Alfredo filling, being careful not to tear the shell.

            Assemble the Dish: In a 9x13 inch baking dish, spread a thin layer of any leftover Alfredo sauce on the bottom. Arrange the filled shells in a single layer in the dish and then pour the remaining Alfredo sauce over the top, ensuring each shell is covered.

              Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the top of the stuffed shells to create a delicious cheesy crust.

                Bake: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes. After that time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Allow the dish to cool for a few minutes before serving. Sprinkle freshly chopped parsley on top for a pop of color and freshness. Enjoy your creamy indulgence!

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4