This recipe is for my Dad. He challenged me to come up with a decadent recipe that did not contain any fat, cholesterol, or milk.

Just so you know, Dad, I had to turn to people who really know what they’re doing when it comes to cutting out all the good stuff.  There are chefs, food bloggers, home cooks, and food scientists who have been trying to accomplish these sorts of goals for years and years!
I tried a couple of things last week but they just didn’t turn out.

Then the creamy cauliflower sauce from a blog I love called Pinch of Yum popped into my head (Lindsay from Pinch of Yum knows what she’s doing with this sauce! She wrote an entire cook book featuring the stuff!)
The Pinch of Yum version has minimal amounts of butter and milk but I took them out for you, Dad.

I added roasted red peppers and red pepper flakes to boost the flavor after taking away every last bit of animal fat!
Dad, I have to tell you that there is a little monounsaturated fat in the wheat pasta (1.5 grams per 2 oz. serving) But it’s not animal fat. And it doesn’t contain any cholesterol. I’m pretty sure you eat bread and wheat pasta.

I promise you will be amazed at the truly creamy consistency of this sauce! You won’t believe it is fat, cholesterol, and dairy free! You could even eat it without noodles as a soup!

Don’t worry, I’m going to keep my eyes and mind open for this kind of food and I haven’t forgotten about your deviled eggs!
We miss you all very much and are enjoying the posts on The Fun F@#%ing Family!

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Creamy Cauliflower and Roasted Red Pepper Linguine

Ingredients

• 1 lb. wheat linguine cooked according to package directions
• 8 cloves fresh garlic each cut in half
• 2 large heads of fresh cauliflower washed, trimmed, and cut into florets
• 1-12 oz. jar roasted red peppers in water do not drain
• 4 cups vegetable broth
• 2 cups water
• 1 tsp. kosher salt
• 1/2 tsp. ground white pepper
• 1/4 tsp. red pepper flakes
• fresh chopped parsley for garnish, optional

Instructions

1. In a large pot combine the garlic, cauliflower, roasted red peppers (with water), vegetable broth, and water.
2. Bring to a boil and then simmer until the cauliflower is tender (about 10-15 minutes, do not drain the cauliflower).
3. With a slotted spoon transfer the cauliflower, red peppers, and as much of the garlic as you desire to a blender. (Because of the size of my blender I had to do this in two batches.)
4. Add 1 cup of the cooking liquid to the blender (or 1/2 cup to each if blending in two batches).
5. To get the sauce super smooth you will have to let your blender run for a few minutes.
6. Return the sauce to its pot and add your, cooked and drained, pasta.
7. Toss to coat pasta. Serve and Eat!!!
8. Note: I like a lot of sauce! I like to dip things "like bread" in it! This recipe makes a lot of sauce! You could probably double your amount of pasta to two lbs. and still have plenty if sauce to coat them all!
9. Recipe adapted from: Creamy Cauliflower Sauce at Pinch of Yum