Healthy Good Carb Lifestyle Blogging

Holista Spaghetti “Alfredo” with Almond, Pesto Crusted Salmon. A nutrient dense way to satisfy your craving of rich and creamy Alfredo sauce.

By:  Noelle DeSantis, MS, RDN

On: November 29, 2018

If you love Alfredo sauce, or your family members do, this recipe is an absolute must try. It is a great way to get more vegetables in to your diet, and reap the health benefits while satisfying the cravings for rich and creamy Fettucini Alfredo. Especially great about this method of serving vegetables is that they are disguised, which is perfect for picky eaters. Picky eaters will enjoy this as well as those with a more refined palate! The roasted garlic adds a nice savory component, and you can even add flavored oils to the finished sauce to make variatios of this sauce. For example, if you like Truffle or mushrooms, you can add a drizzle to your finished dish or add it right in the blender. D’Olivio has some amazing flavors to choose from.

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Swapping this sauce for traditional Alfredo will save you calories, saturated fat, sodium, and others while adding nutrients associated with heart health, cancer prevention and others. Also, the serving size of most Alfredo sauces is only ¼ cup, this recipe includes ½ cup serving size of sauce, so you can indulge in the creamy goodness without the guilt.

What makes Cauliflower so great?  (Besides that it’s delicious)

๐Ÿ‘‰๐Ÿผ Regulates Cholesterol

Research has found that steamed cauliflower is good at binding bile acids. This means it will help regulate blood cholesterol levels.

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๐Ÿ‘‰๐Ÿผ Supports Numerous Body Systems

Cauliflower is a sulfur rich vegetable, and these sulfur-containing compounds have been shown to support blood vessel health, promote detoxification pathways, support gastro-intestinal health, immune health and liver health.

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๐Ÿ‘‰๐Ÿผ Rich in Phytonutrients

Phytonutrients have many health benefits including anti-cancer properties, and anti-microbial properties.

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๐Ÿ‘‰๐Ÿผ Antioxidant Rich

Cauliflower is rich in antioxidant phytonutrients and vitamin C, which is a powerful anti-oxidant vitamin.

The Recipe: “Alfredo” Spaghetti with Almond, Pesto Crusted Salmon

Serves 4

What You Need:

1 large head of Cauliflower

1 cup of water

4 cups Holista Spaghetti, cooked

12 oz. Salmon

2 Tbsp. Pesto

 2 Tbsp. almonds, chopped

2 large zucchini

8 cloves of garlic, roasted

1 Tbsp. butter

¼ cup soy milk

¼ cup sun-dried tomatoes

Salt and pepper to taste

Directions:

1. Pre-heat oven to 400 degrees. The first step is to roast your garlic. Take a whole garlic bulb, and chop off the top ¼ inch with a sharp knife. The individual cloves should be exposed. You will roast this in the oven for 30 minutes.

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2. While the garlic is roasting you can start steaming your cauliflower. Rinse and chop cauliflower. Place it in a large pot with one cup of water and simmer, covered for about 20 minutes. You will use the water to puree the cauliflower, do not discard this water after steaming.

3. Place salmon in baking dish, skin side down. Spread pesto over salmon, and top with chopped almonds.

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4. Cut zucchini in pieces and place on baking dish with drizzle of olive oil, salt and pepper.

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5. Place Salmon and zucchini in oven with garlic and set another timer for 25 minutes.

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6. When garlic is done roasting remove cloves from skin. When cauliflower is soft and easy to pierce with a fork, add contents of pot to a blender with garlic, butter and soymilk. (Use caution when blending hot liquids not to burn your self. Sometimes the heat can add pressure to the blender).  Blend until creamy. You will have about 3 cups total.

7.  In the large pot, bring water to a boil and cook Holista Spaghetti according to instructions.

 

8. Toss spaghetti, zucchini, and sun-dried tomatoes in 2 cups of sauce. Serve salmon on the side, or over the spaghetti.

 

9. Enjoy!

Nutrition Information:

Calories 450, Total fat 12 g, Saturated fat 3 grams, Cholesterol 50 mg, Sodium 435 mg, Potassium 914 mg, Carbohydrates 59 grams, Protein 29 grams, Calcium 9% DV, Iron 28% DV, Vitamin A 23% DV and Vitamin C 20% DV. 

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