Cajun Alfredo Pasta with Cajun roasted cauliflower

  • SERVING SIZE   169 g   ( 1 plate of pasta ) 
  • 1 cup cauliflower florets
  • 1 Tbs Olive Oil
  • ¼ cup Cambrooke Chicken Patty Mix
  • 1 tsp Cajun seasoning
  • 1 cup Aproten Fettuccine
  • 2 Tbs Butter
  • 1 Small Clove Garlic, minced
  • 2 Tbs Cambrooke Alfredo Sauce Mix
  • ¾ cup non-dairy creamer
  • ¼ to ½ tsp Cajun Seasoning
  • ¼ cup Cambrooke Mozzarella Shreds
  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
  • Toss cauliflower in a medium bowl with olive oil. Add chicken patty mix and Cajun seasoning and toss to coat.
  • Pour cauliflower onto prepared baking sheet and bake for 25 to 30 minutes, until cauliflower is golden brown. Remove from oven and set aside.
  • While cauliflower is roasting, cook fettuccine as directed on package. Drain and set aside. While pasta is cooking, we can prepare the sauce.
  • For the sauce, melt butter in a skillet over medium heat. Add garlic and cook for one minute, stirring constantly to prevent burning. Turn temperature down to medium low.
  • Add 2 tablespoons of alfredo mix and whisk with the melted butter until well combined. It will be thick.
  • Slowly pour creamer into butter mixture continuing to whisk until creamy and thickened. Add Cajun and salt.
  • Lightly toss fettuccine in sauce to coat. Serve pasta and top with Cajun roasted cauliflower and mozzarella cheese shreds.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator
Per Recipe Per Serving
Protein, g 9.6 2.4
Calories 1200 300
Nutrition Facts Panel